Sheet Pan Fajitas

Preheat oven to 425℉. 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: I keep nitrile gloves in my 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 of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime).

Serve with tortillas and traditional Latin-themed fixings. Or, try over a bed of salad, veggies, or rice and beans.