Description
A colorful and delicious weeknight dinner of chicken and vibrant vegetables, all cooked on one pan for easy preparation and minimal cleanup.
Ingredients
Scale
- 1 pound of chicken breasts, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas for serving
- Optional toppings: avocado, sour cream, salsa, cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the sliced chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a large bowl. Toss until everything is well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and serve in tortillas with optional toppings.
Notes
Cut your vegetables and chicken into similar sizes for even cooking. Experiment with different spices and herbs to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg