# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
→ Vegetables
02 - 2 bell peppers (red, yellow, or green), sliced into strips
03 - 1 large red onion, sliced into strips
→ Marinade & Spices
04 - 3 tbsp olive oil
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp dried oregano
11 - 1/4 tsp cayenne pepper (optional)
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
18 - Sour cream, salsa, guacamole (optional)
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice; whisk thoroughly.
03 - Add chicken strips, bell peppers, and sliced onion to the marinade and toss until evenly coated.
04 - Spread the marinated chicken and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
06 - Heat tortillas briefly in a dry skillet or microwave until warm.
07 - Serve chicken and vegetables in tortillas, topped with cilantro, lime wedges, and optional sour cream, salsa, or guacamole.
