In a medium bowl, wisk ingredients for marinade together.
Place chicken strips in a large Ziplock bag and veggies in another.
Pour half of the marinade into each bag and refriderate for at least 30 minutes but not much more than an hour.
Cover a large sheet pan with foil and spray with non-stick spray. Dump the chicken and veggies on the pan and roast at 425 degrees for 30 minutes.
Serve on warm tortillas with fixings like grated cheese, sour cream, guacamole, jalapenos, lime wedges, salsa, etc.
This recipe can be easily multiplied. Figure about 1/2 chicken breast, 1 bell pepper and 1/2 onion for each person. Use one batch of marinade for every four servings.