# Components:
→ Protein & Marinade
01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon 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
# Directions:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl and whisk until blended.
03 - Add chicken strips to the marinade and toss thoroughly to coat evenly.
04 - Spread marinated chicken, sliced bell peppers, and onion evenly across the prepared sheet pan, tossing vegetables to ensure they are coated with any remaining marinade.
05 - Cook for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with slight caramelization.
06 - Serve the mixture hot with warmed tortillas and garnish with cilantro, avocado slices, sour cream, and lime wedges as preferred.
