Sheet Pan Chicken Fajitas

Preheat oven to 500°F. Place (1) large rimmed sheet tray in the oven while it preheats.

Cut the chicken into ½-inch wide strips. Add to a large bowl.

Halve and peel the onion and cut it into thick slices, about ⅓-inch thick. Remove the core and seeds from the bell peppers and poblano and cut into slices about the same width as the onions. Add all of the vegetables to the bowl with the chicken, olive oil, lime juice, and all of the spices. Toss to coat all of the chicken and vegetables evenly in the spices.

If desired, at this point you can put the seasoned chicken and vegetables into a zip-top bag and refrigerate for up to 8 hours before cooking.

Remove the hot sheet pan from the oven. Carefully and evenly spread the chicken and vegetables onto the pan.

Return the pan to the oven and roast for 15-20 minutes, stirring about every five minutes. It is done when the chicken reaches an internal temperature of 165°F.

When the meat is done, turn the oven to broil. Broil for 3-5 minutes or until the fajita meat starts to get crispy. This step is optional, but adds some great texture to the fajita mixture.

While the meat and vegetables are cooking, add the crema ingredients to the bowl of a food processor or high-speed blender. Process until smooth and well combined, about 30 seconds. Taste and adjust seasoning as desired. If too thin, feel free to add a few more tablespoons of mayo to thicken.

Serve fajitas hot with warmed tortillas. Top as desired with crema, cheese, avocado or guacamole, and any other toppings you enjoy.