INGREDIENTS
▢ 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
▢ 3 medium bell peppers, cut into strips
▢ 1 medium red onion, sliced
▢ 3 tablespoons olive oil, plus more for greasing
▢ 1 tablespoon white wine vinegar
▢ 4 teaspoons chili powder
▢ 2 teaspoons kosher salt
▢ 1 teaspoon onion powder
▢ 1 teaspoon garlic powder
▢ 1/2 teaspoon ground cumin
▢ 1/2 teaspoon smoked paprika
▢ 1/2 teaspoon freshly ground black pepper
▢ 2 tablespoons lime juice (about the juice of 1 lime)
▢ 1/4 cup chopped cilantro (optional)
SHOP INGREDIENTS
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INSTRUCTIONS
Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
Toss together until everything is combined and evenly coated.
Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.
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