Sheet-Pan Chicken Fajitas

Preheat the oven to 400°F. In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt and pepper. Mix them well.

Add the chicken, bell pepper, onion and oil, and toss to coat. Transfer the mixture to a foil-lined rimmed baking pan. Editor's Tip: Slice your peppers, onions, and chicken into long strips rather than small chunks. This will allow them to cook quickly without losing their structure.

Bake the fajitas until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Editor's Tip: You can toss the chicken and vegetables halfway through baking so everything caramelizes evenly.

Meanwhile, toast the corn tortillas in a hot, dry skillet until they're lightly browned. Stuff the tortillas with chicken and vegetables. Top them with cilantro and serve them with lime wedges. Editor's Tip: To keep the warm corn tortillas soft and pliable, wrap them in a basket. If you have a tortilla warmer, even better!