📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
2. Prepare the chicken: Cut 1.5 pounds of boneless, skinless chicken breasts into 1/4-inch thick strips. Thinner strips cook faster and more evenly.
3. Prep the vegetables: Slice 1 large onion and 2 bell peppers (any color you like!) into 1/4-inch thick strips. Removing the seeds and membranes from the peppers will reduce any bitterness.
4. Combine ingredients on the sheet pan: In a large bowl, toss the chicken and vegetables with 2 tablespoons of olive oil, 2 tablespoons of fajita seasoning (store-bought or homemade), 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, and a pinch of salt and pepper. Make sure everything is evenly coated with the seasoning. I sometimes add a splash of lime juice for extra zing!
5. Spread evenly: Spread the mixture in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the ingredients instead of roasting them.
6. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
7. Warm the tortillas: While the fajitas are baking, warm your tortillas according to package directions. You can wrap them in a damp paper towel and microwave them for a few seconds, or toast them on a dry skillet until they're soft and pliable.
8. Assemble and serve: Transfer the cooked fajita mixture to a serving platter. Serve with warm tortillas and your favorite toppings, such as sour cream, salsa, guacamole, shredded cheese, cilantro, and lime wedges. Don't forget the hot sauce for those who like a little kick!