Juicy chicken, sweet pineapple, and colorful peppers roasted together for a flavorful, easy meal.
# Ingredient List:
→ Protein & Fruit
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 1.5 cups fresh pineapple, cut into 1-inch chunks
→ Vegetables
03 - 3 bell peppers (red, yellow, green), sliced
04 - 1 large red onion, sliced
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 1.5 tsp chili powder
07 - 1 tsp ground cumin
08 - 0.5 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
03 - Add chicken strips to the marinade and toss to coat. Add bell peppers, red onion, and pineapple chunks; toss until evenly coated.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 22 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with caramelized edges.
06 - Warm tortillas according to package instructions.
07 - Serve the chicken, pineapple, and vegetables in tortillas. Top with fresh cilantro and a squeeze of lime.
