Description
A vibrant and flavorful weeknight dinner that’s easy to prepare and clean up, featuring juicy chicken and blistered peppers and onions all roasted on a single sheet pan.
Ingredients
- 1 lb chicken breast, sliced into 1/2-inch strips
- 1 bell pepper, sliced (any color)
- 1 onion, sliced (yellow or red)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Tortillas, for serving
- Toppings: sour cream, shredded cheese, salsa, lime wedges, chopped cilantro, sliced avocado
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easier cleanup.
- In a large bowl, add the sliced chicken, bell pepper, and onion.
- Drizzle the olive oil over the mixture. Sprinkle on the chili powder, cumin, garlic powder, and a generous pinch of salt and pepper. Toss everything until the pieces are evenly coated.
- Spread the chicken and vegetables in a single layer across the sheet pan.
- Roast for 20–25 minutes, stirring once halfway through, until the chicken reaches 165°F (74°C) and the vegetables are tender with slightly charred edges. Broil 1–2 minutes for more color if desired.
- Remove the pan from the oven and let it rest for 3–5 minutes. Serve the chicken and peppers in warm tortillas and top as desired.
Notes
For a richer flavor, use boneless, skinless chicken thighs. Reduce chili powder for less heat. Swap olive oil for avocado oil for higher smoke point when broiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican