Ingredients

3 tablespoons avocado oil, divided

3 bell peppers, seeds removed and sliced into ¼-inch strips

1 yellow onion, thinly sliced

1-1½ lb chicken breasts, sliced into ¼-inch strips

2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp kosher sea salt

½ tsp ground black pepper

½ tsp paprika

½ tsp coriander

Instructions

Preheat the oven to 400°F. Place a rimmed baking sheet in the oven while it heats so it gets hot.

In a large bowl, toss the bell peppers and onions with 1 tablespoon of the avocado oil.

Carefully remove the hot baking sheet and spread the peppers and onions evenly over it. Bake for 8 minutes.

Meanwhile, in the same bowl, combine the remaining oil with the chicken and all spices (chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander).

Toss to coat.

Remove the sheet from the oven and drain any excess liquid. Add the chicken to the pan, making sure pieces are separated.

Return to the oven and bake 15-20 minutes, or until the vegetables are roasted and the chicken is cooked through and golden.

Serve with your favorite toppings-tortillas, lime, cilantro, avocado, salsa, or Greek yogurt.