Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless, sliced into 1/2-inch strips
  • 3 large bell peppers (red, orange, green), de-seeded and sliced into thin strips
  • 1 large red onion, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp freshly squeezed lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and red pepper flakes until an emulsion forms.
  3. Add the sliced chicken thighs, bell pepper strips, and red onion half-moons to the bowl. Toss thoroughly until all ingredients are evenly coated with the spice paste.
  4. Spread the mixture onto a 13x18 inch rimmed baking sheet in a single layer, ensuring the ingredients are not crowded to prevent steaming.
  5. Roast in the center rack for 20 minutes until the chicken is cooked through and the pepper edges are charred and slightly shriveled.
  6. Remove the pan from the oven and immediately squeeze 1 tbsp of fresh lime juice over everything. Let it rest for 3 minutes before serving.