Sheet Pan Fajitas

Preheat your oven to 425°F.

In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.

In a large bowl, add the chicken, bell peppers, and onion. Pour the marinade over the top, and toss until everything is evenly coated.

Spread the chicken and vegetables on a large sheet pan in a single, even layer.

Bake in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the vegetables are tender. Then, switch to the broiler setting and briefly broil to lightly char the edges, taking care not to burn the food, about 2 minutes.

Remove the pan from the oven. Sprinkle chopped cilantro over the top, if using.

Warm the tortillas (30 to 40 seconds in the microwave works well). Spoon the chicken and vegetable mixture onto each tortilla. Add a dollop of sour cream if desired, then serve immediately with lime wedges for squeezing.