# What You Need:
→ Protein & Marinade
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 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 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges
# Step-by-Step:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl; whisk to blend evenly.
03 - Add chicken strips to the marinade and toss thoroughly to ensure all pieces are coated uniformly.
04 - Arrange marinated chicken strips, and sliced bell peppers and onion evenly across the prepared sheet pan; toss vegetables with any leftover marinade to enhance flavor.
05 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring once halfway through cooking, until chicken reaches safe internal temperature and vegetables are tender with slight caramelization.
06 - Serve the roasted chicken and vegetable mixture immediately with warmed tortillas; garnish with chopped cilantro, sliced avocado, sour cream, and lime wedges as preferred.
