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Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
In a small bowl, whisk together the lime juice, 2 tbsp of the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined.
Place the chicken strips in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours.
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