Ingredients

• 0.33 cups vegetable oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pinch ground cayenne pepper
• 1.5 pounds chicken tenders , quartered
• 4 cups sliced bell peppers , any color
• 1 onion , sliced
• 0.25 cups chopped fresh cilantro
• ½ lime , juiced

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. 4 Spread chicken mixture onto the prepared pan.
5. 5 Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
6. 6 Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.

Nutrition per serving