Description
A simple, flavor-packed meal made entirely on one pan, perfect for weeknights or casual gatherings.
Ingredients
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Boneless skinless chicken breasts or thighs – 1½ pounds (680 g), bite-sized
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Bell peppers – 3 medium (450 g), sliced
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Red onion – 1 large (200 g), sliced
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Olive oil – 3 tablespoons (45 ml)
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Ground cumin – 2 teaspoons
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Smoked paprika – 2 teaspoons
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Chili powder – 1½ teaspoons
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Garlic powder – 1 teaspoon
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Onion powder – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Fresh lime juice – 2 tablespoons (30 ml)
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Small tortillas – 8–12
Instructions
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Preheat oven to 425°F (220°C) and line a large sheet pan.
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Add chicken, peppers, and onion to the pan.
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Drizzle with olive oil and sprinkle with all spices, salt, and pepper. Toss to coat.
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Roast for 20–25 minutes, stirring once, until chicken is cooked through.
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Remove from oven and toss with fresh lime juice.
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Serve in warm tortillas with desired toppings.
Notes
This filling can be stored in the refrigerator for up to three days and used for tacos, bowls, or wraps. Adjust spices to taste and feel free to add or swap vegetables based on what you have available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes