The ultimate low-effort weeknight dinner. Juicy chicken strips, colorful bell peppers, and onions seasoned with a zesty spice blend, all roasted together on a single tray for minimal cleanup.
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Whisk olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt in a small bowl to make the marinade.
Place the sliced chicken breast, bell pepper strips, and red onion wedges on the baking sheet. Pour the marinade over everything and toss with your hands until well coated. Spread into a single layer.
for 20-25 minutes, tossing and turning chicken and veggies halfway through to ensure even cooking, until the chicken is cooked through and veggies are tender-crisp with charred edges.
Squeeze fresh lime juice over the hot tray immediately after removing from the oven. Serve with warm tortillas.
