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1 1/2-2 pounds boneless, skinless chicken thighs, trimmed and sliced
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
**I added half a head of cauliflower to add bulk since I was feeding so many people and it was delicious.**
3–4 tablespoons olive oil 2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 limes for squeezing
handful of cilantro
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
**I added half a head of cauliflower to add bulk since I was feeding so many people and it was delicious.**
3–4 tablespoons olive oil 2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 limes for squeezing
handful of cilantro
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.
Instructions
Preheat oven to 425 degrees. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat.
Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)
Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.
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