Instructions

• Preheat the oven to 450°F (232°C) and position a rack in the center of the oven.
• Put the 2 medium chicken breasts (cut into 1/4-inch strips) and the sliced bell pepper into a large bowl.
• Add the 2 cloves minced garlic, 1/4 cup chopped cilantro, 2 tablespoons olive oil, juice of 1 lime, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and a sprinkle of salt and pepper to the bowl with the chicken and peppers.
• Toss everything together until the chicken and peppers are evenly coated with the mixture. (You can do this in a large zip-top bag if you prefer.)
• Spread the coated chicken and peppers in a single layer on a large baking sheet, avoiding crowding so pieces cook evenly.
• Bake for 15–20 minutes, stirring or turning the chicken and peppers once about halfway through, until the chicken reaches 165°F (74°C) and the peppers are lightly charred.
• Remove from the oven, let rest 2–3 minutes, then serve with cooked white rice or salad.