Juicy strips of chicken, colorful bell peppers, and sweet onions tossed in a smoky chili-lime seasoning, roasted on one pan for a fast, healthy, family-friendly dinner. Serve in warm tortillas with your favorite toppings—perfect for meal prep and busy weeknights.
1 1/2poundsboneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
3mediumbell peppers (red, yellow, green), sliced
1largered onion, sliced
2tbspolive oil
1lime, juiced (plus extra wedges for serving)
1 1/2tspchili powder
1tspground cumin
1tspsmoked paprika (or regular paprika)
1tspgarlic powder
1tsponion powder
1tspdried oregano
1/2tspfine salt, or to taste
1/2tspblack pepper
1/4tspcayenne pepper or red pepper flakes (optional, for heat)
8–12smallflour or corn tortillas, warmed
optional toppings: chopped fresh cilantro, avocado or guacamole, salsa or pico de gallo, Greek yogurt or sour cream, shredded cheese, pickled onions or jalapeños
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, combine olive oil and lime juice. Add chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne (if using). Whisk to make a seasoning marinade.
Add the sliced chicken, bell peppers, and onion to the bowl. Toss until everything is evenly coated and glossy.
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid crowding for best browning.
Roast for 20–25 minutes, tossing halfway, until the chicken is cooked through (165°F/74°C) and the vegetables are tender with caramelized edges.
For charred, smoky edges, switch to broil for 2–3 minutes, watching closely.
Warm tortillas in a dry skillet or wrapped in foil in the oven. Fill with the chicken and veggies and add desired toppings. Finish with a squeeze of fresh lime and serve.