JesseEatzA high-protein, one-pan performance meal featuring lean chicken breast, charred peppers, and bold Mexican spices. Perfect for a quick family dinner that keeps the fight camp weight cut on track without sacrificing flavor.
Preheat your oven to 425°F (220°C). Large sheet pan ready.
Place the chicken strips, sliced peppers, and onions onto the sheet pan. Spray lightly with olive oil spray—just enough to help the spices stick without adding unnecessary fat.
In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sprinkle the spice blend evenly over the chicken and vegetables, then toss with your hands to coat everything thoroughly. Spread into a single layer.
Don't crowd the pan; use two pans if necessary to ensure the vegetables char rather than steam.
Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables have slightly charred edges.
Remove from the oven, squeeze fresh lime juice over the entire pan, and serve immediately with corn tortillas or lettuce wraps for the fighter.
For the fighter on a deep cut, skip the tortillas and double up on the peppers and onions!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.