# What You’ll Need:
→ Protein & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts, cut into ½-inch strips
02 - 2 tbsp olive oil
03 - 1 ½ tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - ½ cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - ½ cup sour cream (optional)
19 - 1 lime, cut into wedges
# Directions:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl.
03 - Add chicken strips to the marinade and toss until evenly coated.
04 - Spread chicken, bell peppers, and red onion evenly on the prepared sheet pan, tossing vegetables with any remaining marinade.
05 - Roast mixture for 20–25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender with slight caramelization.
06 - Serve hot with warmed tortillas and garnish with cilantro, avocado slices, sour cream, and lime wedges as desired.
