Ingredients
1 pound chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt, to taste
Fresh cracked black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken, onion, and peppers in a single layer on a large baking sheet.
- Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper. Toss to coat evenly.
- Bake for 10 minutes.
- Stir the meat and veggies, then bake for an additional 5 minutes.
- Switch oven to broil on high for 2–3 minutes until edges are crispy and slightly charred.
- Serve on warm tortillas with toppings such as sour cream, guacamole, salsa, or cheese.
Notes
- Use chicken thighs or boneless chicken breasts if preferred.
- Make it spicier by adding jalapeños or chili flakes.
- Vegetarian option: replace chicken with beans or extra veggies.
- Store leftovers in the fridge for up to 3 days or freeze up to 3 months.
- Reheat in the oven at 350°F for best results.
- For gluten-free, serve with gluten-free tortillas.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Sheet Pan / Oven-Baked
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
