Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts, sliced thinly
  • 3 large Bell Peppers (Mixed colours), cored, seeded, and thinly sliced
  • 1 large Yellow Onion, halved and thinly sliced
  • 2 Tbsp Olive Oil, divided
  • 3 Tbsp Freshly squeezed Lime Juice
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Freshly ground Black Pepper
  • 8–12 medium Tortillas (Flour or Corn)
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a large mixing bowl, whisk together 2 Tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper to create the marinade.
  3. Add the sliced chicken to the bowl and toss thoroughly to coat. Let sit for 5 minutes.
  4. Toss the sliced peppers and onions with the remaining 1 Tbsp olive oil and a pinch of salt and pepper.
  5. Spread the marinated chicken out in a single layer on one half of the prepared baking sheet. Arrange the seasoned peppers and onions in a single layer on the other half. Ensure ingredients are not heavily overlapping.
  6. Place the sheet pan in the preheated oven and roast for 18–22 minutes. Flip the chicken halfway through the cooking time.
  7. Check for doneness: Chicken should be fully cooked through (internal temperature 165°F/74°C) and vegetables should be tender-crisp with slight charring.
  8. Remove from the oven, squeeze an extra wedge of lime over the entire pan if desired, and garnish with fresh cilantro. Serve immediately with warmed tortillas and desired toppings.