Ingredients:

  • 1.5 lbs (680g) Boneless skinless chicken breasts, sliced into ½-inch strips
  • 3 Large bell peppers (Red, Yellow, and Green), deseeded and sliced into thin strips
  • 1 Large red onion, halved and sliced into wedges
  • 2 tbsp (30ml) Avocado or Grapeseed oil
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • ¼ tsp Cayenne pepper
  • 8 Flour tortillas, warmed
  • 2 Fresh limes, cut into wedges
  • 1 bunch Fresh cilantro, roughly chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Slice the chicken breasts across the grain into ½-inch strips to ensure tenderness. Slice the bell peppers and red onion into uniform thin strips.
  2. In a large mixing bowl, whisk together the oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until it forms a thin paste.
  3. Add the sliced chicken, peppers, and onions to the bowl. Toss thoroughly until all ingredients are evenly coated in the spice mixture.
  4. Spread the mixture onto a large 13x18 inch rimmed baking sheet in a single, even layer. Ensure the pan is not overcrowded to encourage roasting rather than steaming.
  5. Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have slightly charred edges.
  6. Squeeze fresh lime juice over the sheet pan and garnish with chopped cilantro. Serve immediately with warm tortillas.