# What You’ll Need:
→ Protein & Fruit
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks
→ Vegetables
03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced
→ Marinade & Seasonings
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 1 lime, juiced
→ To Serve
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
03 - Add chicken strips to the marinade and toss to coat evenly. Add bell peppers, red onion, and pineapple chunks; toss until all ingredients are evenly coated.
04 - Spread the marinated mixture in a single layer across the prepared sheet pan.
05 - Roast for 22 to 25 minutes, stirring halfway through, until chicken reaches internal temperature of 165°F and vegetables develop caramelized edges.
06 - Warm tortillas according to package instructions during the final minutes of roasting.
07 - Distribute chicken, pineapple, and vegetables among tortillas. Top with fresh cilantro and serve with lime wedges.
