# The Ingredients You'll Need:
→ Protein & Marinade
01 - 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ 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 - ½ cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - ½ cup sour cream (optional)
19 - 1 lime, cut into wedges
# Step-by-Step Instructions:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Whisk olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl until well mixed.
03 - Add chicken strips into the marinade and toss thoroughly to coat evenly.
04 - Distribute chicken, red, yellow, and green bell peppers, and red onion evenly on the prepared pan; toss vegetables with any remaining marinade.
05 - Cook in the oven for 20 to 25 minutes, stirring once halfway through, until chicken is fully cooked and vegetables are tender with slight caramelization.
06 - Plate the cooked mixture hot alongside warmed tortillas; garnish optionally with chopped cilantro, sliced avocado, sour cream, and lime wedges.
