Sheet Pan Chicken Fajitas:

• 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 3 bell peppers (green, yellow, and red), cored and sliced into strips
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons oil (vegetable or canola oil)
• 1 lime
• 1/4 cup fresh cilantro, chopped
• 8–10 small flour tortillas

Fajita Seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste

Desired Fajita Toppings:

• Sour cream
• Sliced avocado or guacamole
• Pico de gallo
• Shredded cheese