Makes 4 to 6 servings
Ingredients
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 large green bell pepper, sliced into 1/4-inch strips
1 large red bell pepper, sliced into 1/4-inch strips
1 large yellow or orange bell pepper, sliced into 1/4-inch strips
1/2 medium red onion, sliced into 1/4-inch strips
1 1/2 pounds chicken thighs, cut into 3/4-inch strips
1 teaspoon salt
Black pepper
Juice from 1/2 a lime
1 small handful fresh cilantro leaves, finely chopped
Corn tortillas, salsa, sour cream, and shredded cheese, for serving
Instructions
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
- Place the peppers and onions in a large mixing bowl.
- In a small bowl, whisk together the olive oil and spices. Drizzle 2 Tbs. of the spiced oil over the vegetables. Sprinkle with a 1/2 teaspoon of salt and black pepper, to taste. Toss to coat.
- Arrange the vegetable in an even layer on the baking sheet. Transfer to the middle rack of the preheated oven.
- Bake for 10 minutes. Meanwhile, place the chicken in the mixing bowl. Drizzle with the remaining spiced oil and sprinkle with a 1/2 teaspoon of salt and black pepper, to taste. Toss to coat.
- Open the oven and arrange the chicken thighs on the baking sheet, tossing it gently with the vegetables.
- Continue baking for 17 to 20 minutes more, until the chicken is cooked through, and the vegetables are tender and slightly charred.
- Remove the baking sheet from the oven. Squeeze the lime juice over the dish and sprinkle with chopped cilantro.
- Serve immediately with corn tortillas, salsa, sour cream, and shredded cheese, if desired.
