Sheet Pan Chicken Fajitas

Combine the Ground Cumin (1/2 tsp) , Chili Powder (1/4 tsp) , Smoked Paprika (1 tsp) , Garlic Powder (1 tsp) , Onion Powder (1 tsp) , Cayenne Pepper (1/4 tsp) , Ground Coriander (1/4 tsp) , Brown Sugar (1/2 tsp) , and Salt (3/4 tsp) in a small mixing bowl. Set aside.

Cut the Skinless Chicken Breasts (1 lb) into about 1-inch long strips. In a medium bowl with chicken strips, add 2 Tbsp of fajitas seasoning. Use a tong to toss. Cover with plastic wrap and let the chicken marinate while preparing the vegetables at room temperature or up to overnight in the fridge.

Slice Red Bell Pepper (1) , Yellow Bell Pepper (1) , and Red Onion (1) into about ½-inch strips.

Preheat the oven by setting it to 'Bake' at 400 degrees F (200 degrees C). In a large mixing bowl, add veggies, Vegetable Oil (1/2 Tbsp) , and the remaining fajitas seasoning. Toss to combine.

Toss the chicken with the remaining Vegetable Oil (1/2 Tbsp) . Place the chicken and veggies on a baking tray. Spread them out around the tray.

Remove fajitas from the oven. Garnish with Fresh Cilantro (1 bunch) on top. Serve fajitas along with Flour Tortillas (12) , Lime Wedge (2) , and optional toppings such as Guacamole (1 cup) , Salsa (1 cup) , and Sour Cream (1 cup) . Don’t forget to squeeze a bit of lime juice before serving.