Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lime wedges and fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix chili powder, garlic powder, cumin, paprika, salt, and pepper.
- In a large bowl, toss chicken slices with 1 tbsp olive oil and spice mixture until evenly coated.
- Arrange chicken, peppers, and onions on the prepared pan. Drizzle with remaining olive oil.
- Roast for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway.
- Serve hot with lime wedges and fresh cilantro, optionally with tortillas or rice.
Notes
- For extra smoky flavor, add a pinch of smoked paprika or cayenne pepper.
- Adjust spices to suit your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
