Sheet-Pan Chicken Fajitas

Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack.

On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.

Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder.

Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes.

Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips.

Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.