Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers (mixed red, yellow, and green), sliced into strips
  • 1 large white or red onion, sliced into wedges
  • 3 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the chicken breasts, bell peppers, and onion into uniform strips, approximately ¼ inch thick.
  3. In a large mixing bowl, whisk together the avocado oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until a smooth paste forms.
  4. Add the sliced chicken, bell peppers, and onions to the bowl and toss thoroughly until every piece is evenly coated in the seasoning.
  5. Spread the mixture in a single layer on the prepared baking sheet, ensuring the pan is not overcrowded to prevent steaming.
  6. Roast for 15 minutes until the chicken is cooked through and vegetables have mahogany-colored charred edges.