toppings: avocado, cilantro, lime wedges, salsa, sour cream, etc.
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Instructions
Preheat oven to 375 degrees F. Line a large, rimmed sheet pan with parchment for easier clean up. Set aside.
In a large bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and cayenne pepper. Stir into a loose paste, then add the whole chicken breasts, sliced peppers, and sliced onion to the bowl. Toss and turn with kitchen tongs to coat the chicken and veggies evenly. Set aside. (This step can be done up to 30 minutes in advance, if you have time, but that is not critical.)
Transfer chicken and veggies to the sheet pan in an even layer and drizzle marinade from the bowl on top. Bake for 15-20 minutes, until chicken is fully cooked. Remove chicken from the pan to a cutting board.
Return peppers and onions to the oven on the broil setting for 2-3 minutes, watching carefully, just until the edges have a slight char. (If you want to warm tortillas in the oven, this is also a great time to do that.)
Slice chicken into strips, return to the sheet pan (or a serving platter) with the veggies, and squeeze a bit more lime juice over everything. Assemble fajitas with toppings as desired.
Notes
Use thin-sliced chicken, or butterfly your pieces, for the maximum amount of exposure to the marinade and therefore maximum flavor. This also helps ensure the pieces cook in the estimated amount of time.