Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 cups cooked rice (white, brown, or cilantro-lime)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Sliced avocado, for serving
- Sour cream or plain Greek yogurt, for serving
- Shredded cheese, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Place chicken strips, sliced peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle the spice mix evenly over everything.
- Toss directly on the pan until the chicken and vegetables are well coated, then spread into a single, even layer.
- Roast for 20-25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with charred edges.
- Remove from the oven and squeeze fresh lime juice over the sheet pan, tossing to combine.
- Divide cooked rice among bowls and top with the roasted chicken and vegetable mixture.
- Garnish with chopped cilantro, avocado slices, a dollop of sour cream, and shredded cheese if desired. Serve warm.
Notes
For extra caramelization, make sure the chicken and vegetables aren’t overcrowded on the pan — use two pans if needed. Swap chicken for shrimp or steak strips and adjust roasting time accordingly. Leftovers keep well in the fridge for up to 4 days and reheat beautifully for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sheet Pan Roasting
- Cuisine: Tex-Mex