Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into 1/4-inch strips
  • 3 large bell peppers, mixed colors, sliced into strips
  • 1 large white onion, sliced into strips
  • 3 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
  3. Place the sliced chicken breast, bell peppers, and onions into a large mixing bowl or sealable gallon bag.
  4. Pour the avocado oil and the prepared seasoning blend over the ingredients. Toss thoroughly until every strip is evenly coated.
  5. Spread the mixture onto the prepared baking sheet in a single layer, ensuring there is enough space between ingredients to prevent steaming.
  6. Roast for 25 minutes, or until the protein reaches a safe internal temperature and the vegetables have charred, caramelized edges.