Sheet Pan Chicken Fajitas (Lightened)

• 1 ½ lbs boneless, skinless chicken breasts, sliced
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 ½ tsp chili powder
• 1 ½ tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• Juice of 1 lime
• 8 tortillas

Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it. In a large bowl, toss the sliced chicken, bell peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

Spread the mixture in a single layer on the prepared sheet pan. Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.

Squeeze fresh lime juice over the top before serving. Serve warm with tortillas and your favorite toppings.