sheet pan fajitas

ingredients:
1.5-2 lbs. 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 tbsp olive oil (or other oil of your choice) - suggestion is lime olive oil
2 tsp kosher salt or sea salt
1/2 tsp black pepper
1 tsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2-3 tsp 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: keep nitrile gloves in 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 for fresh lime juice. 

serve with tortillas and traditional fixings, or over a bed of salad or veggies, or rice and beans, etc.