Chicken Fajitas

This is from Nettie, and it needs a good, safe spot on this site.

It was sooooo easy and my favorite fajitas I've made. Almost as good as our favorite Mexican place here (Juan's Flaming Fajitas. I'll take you if you visit). That's a lie. No fajitas are even close to their's.

My grocery store didn't have True Lime (I've seen it easy at other places), but I just used lots of fresh lime once they were done.
I did 3 chicken breasts and had to split all of it between 2 sheet pans.

https://ourbestbites.com/sheet-pan-fajitas/

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)  

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)