Ingredients:

  • 5 lbs Boneless, skinless Chicken Breast, sliced into thin, 1/2-inch strips
  • 3 Tbsp Neutral Oil (Vegetable, Canola, or Sunflower)
  • 1 Tbsp Fresh Lime Juice
  • 2 tsp Chili Powder
  • 5 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 5 tsp Dried Oregano
  • 5 tsp Garlic Powder
  • 5 tsp Kosher or Sea Salt, plus more for seasoning
  • Black Pepper, freshly ground
  • 3 medium Bell Peppers (mixed colours), sliced into 1/4-inch strips
  • 1 medium Red Onion, sliced thin
  • 8 large or 12 street-taco size Flour Tortillas
  • Toppings (Salsa, sour cream, guacamole, shredded cheese), for serving

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a standard half sheet pan with aluminum foil or parchment paper for easy cleanup.
  2. Slice the chicken breast into even, 1/2-inch thick strips. Slice the bell peppers and red onion into uniform 1/4-inch thick strips.
  3. In a large mixing bowl, combine the sliced chicken with 2 Tbsp of oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper. Toss well to coat every piece evenly.
  4. Place the sliced peppers and onion on the prepared sheet pan. Drizzle with the remaining 1 Tbsp of oil and sprinkle with an extra pinch of salt and pepper. Toss them lightly on the pan to coat.
  5. Move the seasoned vegetables to one half of the sheet pan, forming a single, thin layer. Add the marinated chicken strips to the other half, also in a single layer. Crucially, ensure the pan is not overcrowded to allow for proper roasting.
  6. Place the sheet pan in the preheated oven for 10 minutes.
  7. After 10 minutes, remove the pan. Use tongs or a spatula to carefully stir the vegetables and flip the chicken pieces to ensure even coloration and cooking.
  8. Return the pan to the oven for another 8–10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the edges of the peppers are slightly charred and tender-crisp.
  9. Once cooked, remove the pan from the oven. If desired, squeeze the juice of any remaining lime over the chicken and vegetables for brightness. Allow the contents to rest on the pan for 3–5 minutes.
  10. While the chicken rests, quickly warm the tortillas (either wrapped in foil in the residual heat of the oven, or in a dry frying pan).
  11. Transfer the chicken and vegetables from the sheet pan directly to a serving platter, and serve sizzling with warmed tortillas and your favorite toppings.