Slice chicken breasts into thin strips. Cut bell peppers and onions into uniform slices for even cooking.

Place everything on a large sheet pan.

Drizzle with olive oil.

Sprinkle fajita seasoning mixture over the chicken and vegetables.

Use tongs or clean hands to toss until everything is well coated.

Spread evenly across the pan for proper roasting.

Bake at 400°F (205°C) for 20–25 minutes, or until the chicken is cooked through and vegetables are tender.

For charred edges that mimic restaurant-style fajitas, broil for the last 2–3 minutes.

Remove from the oven and squeeze fresh lime juice over the top.

Toss lightly to coat.

This brightens the dish and enhances the spices.

Load chicken and vegetables into warm tortillas and top with your favorite garnishes.

Serve with:

Avocado or guacamole

Sour cream

Pico de gallo

Cheese

Cilantro

Jalapeños