Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into thin strips
  • 3 large bell peppers, sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 2 tbsp avocado oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent the chicken from sticking to the pan.
  2. In a large mixing bowl or a resealable plastic bag, mix the avocado oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
  3. Toss the sliced chicken breast, bell peppers, and onions into the bowl. Mix everything thoroughly until the ingredients are coated in a thick spice paste.
  4. Spread the mixture across the sheet pan in a single layer. Ensure the pan is not too crowded so the veggies roast instead of steam.
  5. Roast for 10 minutes.
  6. Remove the pan and toss the mixture with a spatula.
  7. Roast for another 8-12 minutes until the chicken is cooked through and peppers have blackened edges.
  8. Remove from the oven and let it rest for 2 minutes before serving.