Ingredients
1 pound chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell 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 oven to 400°F (200°C).
- Spread chicken, onion, and bell 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 everything directly on the pan until evenly coated.
- Bake for 10 minutes, then stir and bake for another 5 minutes.
- Broil for 2–3 minutes to char the edges slightly.
- Serve with warm tortillas and favorite toppings such as avocado, sour cream, salsa, and cilantro.
Notes
- Swap protein with shrimp, steak, or tofu—adjust cooking time accordingly.
- Add mushrooms, zucchini, or poblano peppers for extra variety.
- Make it spicier with cayenne or chipotle powder.
- Use leftovers in burrito bowls, salads, or wraps.
- Prep ahead by slicing everything and mixing spices in advance.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (without tortillas)
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
