Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts, sliced into tenders)
- 2 tbsp olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Pat the chicken thighs dry with paper towels. If using chicken breasts, slice them into 1-inch thick strips or tenders for quicker cooking.
- In a medium bowl, whisk together 1 tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper to create the marinade.
- Add the chicken to the bowl with the marinade, tossing to ensure all pieces are thoroughly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- On the prepared sheet pan, combine the sliced red and yellow bell peppers and red onion. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- Arrange the marinated chicken pieces evenly among the vegetables on the sheet pan, ensuring not to overcrowd it. Spread everything into a single layer.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp and slightly caramelized. If desired, you can broil for the last 2-3 minutes to get a nice char on the chicken and veggies.
- Remove from the oven, garnish generously with fresh chopped cilantro, and serve immediately with extra lime wedges on the side.
Notes
For a spicier kick, add a pinch of cayenne pepper or a finely minced jalapeño to the marinade. This dish pairs wonderfully with fluffy rice, quinoa, or warm tortillas for a fajita-style meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make excellent lunch salads!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg