Cooking Instructions:

Preheat your oven to 425ºF (220ºC). This high temperature will guarantee that your chicken and veggies roast beautifully.

In a medium bowl, whisk together the honey, lime juice, garlic powder, chili powder, cumin, oregano, smoked paprika, black pepper, and cayenne pepper (if using) to create the marinade.

Place the chicken in a large resealable bag or a shallow dish and pour the marinade over it. Seal or cover and let it marinate in the refrigerator for up to 2 hours.

On a large sheet pan, add the marinated chicken along with the sliced bell peppers and red onion. Drizzle with olive oil and toss everything together to guarantee it's evenly coated.

Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through (internal temperature of 165ºF) and the vegetables are nicely roasted.

Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Then, slice the chicken into ½-inch strips.

Serve the chicken and veggies with warm tortillas and your choice of toppings such as salsa, guacamole, and fresh cilantro.

Extra Tips:

For the best results, limit the marinating time to no more than 2 hours to prevent the chicken from becoming mushy.

If you're looking for a slightly smoky flavor, consider grilling the chicken and fresh corn instead of baking. Always let the chicken rest before slicing to keep it juicy, and don't hesitate to use fresh corn for added sweetness.

Ultimately, serving with homemade or store-bought Salsa Verde can elevate the dish even further!