Ingredients
Method
Preparation
- Preheat your oven to 425 degrees F and lightly grease a large sheet pan with non-stick cooking spray.
- Slice the bell peppers and yellow onion into thin strips and lay them evenly on the pan.
- Slice your chicken breasts against the grain into 1/2-inch thick strips and place them on top of the vegetables.
- In a small bowl, combine the seasoning ingredients: chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, salt, and pepper. Stir well to combine.
- Sprinkle most of the seasoning over the chicken, and a bit over the vegetables. Then, spoon the minced garlic on top of the chicken and drizzle the olive oil over the entire pan.
- Toss everything gently to ensure it's well-coated and spread it into an even layer across the pan.
Cooking
- Place the sheet pan in the preheated oven and cook for 15–20 minutes or until the chicken is cooked through (165 degrees F).
- In the last 5 minutes of cooking, wrap the flour tortillas in foil and place them in the oven to warm.
- Once everything is cooked, remove the pan from the oven. Squeeze fresh lime juice over the chicken and vegetables, then sprinkle with chopped cilantro.
- Serve warm in the tortillas with your choice of toppings, like sour cream, sliced avocado, pico de gallo, and cheese.
Nutrition
Notes
Make-Ahead: Prepare the chicken and vegetables with seasoning a few hours in advance and let them marinate in the fridge for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Always slice against the grain for tender chicken that’s easy to chew.