Description
Sizzling peppers, smoky paprika, and juicy strips of chicken come together in under 30 minutes for a flavorful meal.
Ingredients
Scale
- 680 g boneless skinless chicken breasts, cut into 1–1.5 cm strips
- 3 medium bell peppers (1 red, 1 yellow, 1 green), sliced 1 cm thick
- 200 g yellow or red onion, sliced thin
- 30 ml olive oil
- 30 ml lime juice
- 2 cloves garlic, minced
- 10 g smoked paprika
- 5 g ground cumin
- 4 g chili powder
- 6 g kosher salt
- 1/2 tsp black pepper
- Optional: 10 g fresh cilantro, chopped
- 8 small tortillas (corn or flour, warmed)
Instructions
- Slice the chicken and vegetables, patting the chicken dry.
- In a large bowl, combine olive oil, lime juice, garlic, smoked paprika, ground cumin, chili powder, kosher salt, and black pepper. Toss with chicken and marinate.
- Preheat the oven to 230°C (450°F) and arrange chicken and vegetables on a sheet pan.
- Roast for 12–14 minutes, stirring once, until chicken is cooked through and vegetables are charred.
- Finish with a squeeze of lime juice and serve immediately with warm tortillas.
Notes
Avoid crowding the pan to prevent steaming. For extra flavor, consider searing the chicken before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 95mg