1. In a large bowl, combine chili lime seasoning, garlic and oil. In a small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place chicken in a large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to overnight.
2. Preheat the oven to 375 degrees and line a large baking sheet with foil. Toss bell peppers and onion with remaining oil mixture; spread out on half of the prepared baking sheet
3. Remove chicken from marinade; discard marinade. Spread chicken out on other side of baking sheet (opposite the peppers/onions).
4. Place in oven and cook for 20-25 minutes or until chicken is cooked through.
5. Serve with tortillas and toppings, if desired.
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Directions
1. In a large bowl, combine chili lime seasoning, garlic and oil. In a small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place chicken in a large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to overnight.
2. Preheat the oven to 375 degrees and line a large baking sheet with foil. Toss bell peppers and onion with remaining oil mixture; spread out on half of the prepared baking sheet
3. Remove chicken from marinade; discard marinade. Spread chicken out on other side of baking sheet (opposite the peppers/onions).
4. Place in oven and cook for 20-25 minutes or until chicken is cooked through.
5. Serve with tortillas and toppings, if desired.