Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 3 large bell peppers (red, yellow, and green), sliced into 1/4-inch strips
  • 1 large red onion, halved and sliced into thin wedges
  • 2 tbsp avocado or grapesed oil
  • 1 fresh lime, halved
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and position the oven rack in the center.
  2. Slice the chicken, bell peppers, and onion. Pat the chicken strips dry with paper towels to ensure a proper sear.
  3. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes.
  4. Place the chicken and vegetables on a large rimmed baking sheet. Drizzle with oil and sprinkle the spice mix over the top.
  5. Toss thoroughly to coat everything in the spice paste and spread into a single, even layer.
  6. Roast in the oven for 20 minutes or until the chicken is cooked through and the vegetables are crisp-tender with charred edges. Finish with a squeeze of fresh lime juice.