Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Lime wedges and chopped cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Place chicken and sliced vegetables on a baking sheet, drizzle with olive oil, and sprinkle spice mixture evenly.
- Toss to coat everything thoroughly.
- Arrange chicken and vegetables in an even layer and bake for 20-25 minutes until chicken is cooked through and peppers are tender.
- Serve hot with lime wedges and fresh cilantro.
Notes
- You can substitute chicken with beef or tofu for variety.
- Adjust spice levels to your preference.
- Serve with warm tortillas or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg