Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, sliced into 1/2-inch strips
  • 3 large bell peppers (red, yellow, and green), deseeded and sliced into strips
  • 1 medium red onion, sliced into wedges
  • 3 tbsp avocado oil
  • 1 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). For a better sear, place the empty metal sheet pan in the oven while it preheats.
  2. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, sea salt, black pepper, and cayenne if using.
  3. In a large mixing bowl, combine the sliced chicken thighs, bell peppers, and red onion. Drizzle with avocado oil and lime juice, then sprinkle the seasoning mix over the top. Toss until all ingredients are evenly coated.
  4. Carefully remove the hot sheet pan from the oven and spread the chicken and vegetable mixture in a single, even layer.
  5. Roast for 18–20 minutes until the chicken reaches an internal temperature of 165°F.
  6. Switch the oven to broil for the final 2–3 minutes to achieve charred, blistered edges on the peppers and chicken.
  7. Remove from oven and let rest for 5 minutes. Serve with warm tortillas and your choice of toppings like cilantro, sour cream, or avocado.