Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- In a large bowl, toss chicken slices with 2 tbsp olive oil and spice mixture until evenly coated.
- Arrange chicken, bell peppers, and onions on a large sheet pan. Drizzle remaining olive oil over the top.
- Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh cilantro and lime wedges before serving. Serve with tortillas or over rice if desired.
Notes
- Feel free to add sliced jalapeños for extra heat.
- Marinate the chicken with spices for 30 minutes for deeper flavor.
- This dish is perfect for leftovers and can be easily customized with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
