Sheet Pan Chicken Fajitas

Preheat the oven to 400ºF and have a half-sheet pan nearby. (18 by 13 inches) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, and black pepper. Stir well and set this fajita seasoning aside. 2. Add the sliced red onion, bell pepper, and chicken to the pan. Drizzle the oil over the chicken and veggies. Then sprinkle the fajita seasoning over the ingredients, flipping the chicken to make sure both sides get coated in the oil and spices. Toss the veggies gently, then spread them out into an even layer on the pan. 3. Bake at 400ºF for 20 to 25 minutes or until the chicken reaches an internal temperature of 165ºF when tested with an instant-read thermometer. (If you're using boneless chicken breasts, they may require up to 30 minutes to reach that temperature.) 4. Remove the pan from the oven and let the chicken rest for 5 minutes. Then transfer it to a cutting board and slice thinly, or shred it with two forks. Return the chicken to the pan and toss with the veggies and spices. Serve warm in your favorite tortillas or over a bed of rice for a fajita bowl. Squeeze with lime juice and garnish with fresh cilantro, if desired. 5. prep10 mins 6. cook10 mins 7. total20 mins