SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
4.9 stars (176 ratings)
Ingredients
2teaspoonschili powder
2teaspoonsground cumin
2teaspoonsdried oregano
1teaspoonsmoked paprika
Kosher salt and freshly ground black pepper, to taste
1 ½poundsboneless, skinless chicken breasts, cut into thin strips
1red bell pepper, cut into strips
1yellow bell pepper, cut into strips
1orange bell pepper, cut into strips
1red onion, cut into wedges
3clovesgarlic, minced
3tablespoonsolive oil
¼cupchopped fresh cilantro leaves
2tablespoonsfreshly squeezed lime juice
68-inch flour or corn tortillas, warmed
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.