# What You'll Need:
→ 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 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - 8 small flour or corn tortillas
16 - Fresh cilantro, chopped
17 - Lime wedges
# Steps to Follow:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice until well combined.
03 - Add chicken strips to the marinade and toss to coat evenly. Add bell peppers, red onion, and pineapple chunks; toss again until all ingredients are evenly coated with marinade.
04 - Spread the marinated mixture in a single layer on the prepared sheet pan, ensuring even distribution.
05 - Roast for 22 to 25 minutes, stirring halfway through cooking, until the chicken is cooked through and vegetables are tender with caramelized edges.
06 - Warm tortillas according to package instructions during the final minutes of roasting.
07 - Serve the chicken, pineapple, and vegetables in tortillas. Top with fresh cilantro and a squeeze of lime before serving.
