Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 large (approx. 500g) bell peppers (red, yellow, and green), sliced into strips
  • 1 large (150g) red onion, sliced into wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) dried oregano
  • ½ tsp (2g) onion powder
  • ¼ tsp (1g) cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, salt, pepper, smoked paprika, garlic powder, dried oregano, onion powder, and cayenne pepper.
  3. Add the chicken strips, sliced bell peppers, and red onion wedges to the bowl, stirring vigorously until all ingredients are evenly coated in the seasoning oil.
  4. Spread the mixture onto the prepared sheet pan in a single layer, ensuring chicken pieces do not overlap to allow for proper roasting rather than steaming.
  5. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the peppers show slight charred blisters.