Sheet Pan Fajita Chicken

I decided to make Fajita Chicken for Cinco de Mayo.

Ingredients:

• 1    pounds boneless, skinless chicken breasts
• 3    small limes, juiced (2 for chicken marinade, 1 for the veggies)
• 2    tablespoons olive oil (divided)
• 3    tablespoons fajita seasoning (below)
• 1    large onion (will be peeled and sliced into thin wedges after chicken is marinating)
• 1    bell pepper (will be sliced into thin strips)

Fajita Seasoning:

• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• optional - 1/2 teaspoon smoked paprika 
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Instructions:

1. Preheat oven to 450 degrees. Line a 13 x 18 baking sheet (half sheet pan) with parchment paper or a silpat sheet.
2. Mix together fajita seasoning in a small container. (You will use most of it.)
3. Cut the chicken breasts into even-sized strips (about the size of a finger)
4. Mix up marinade in a plastic ziplock or container with a lid - juice of two limes, 1 tablespoon olive oil, and 2 tablespoons fajita seasoning.
5. Add chicken strips to bag, and cover in marinade. Mix together well so the chicken is well covered, and let marinade while you prepare the veggies. (Shake or stir every few minutes.)
6. Slice a large onion into thin strips and place in a medium size bowl.
7. Slice a bell pepper into thin strips, and add to the veggie bowl.
8. Stir the juice from the third lime and 1 tablespoon olive oil over the veggies.
9. Sprinkle veggies with 1 tablespoon fajita spices
   (Cover, and shake bowl until all veggies are coated.) 
10. Spread the veggies onto the prepared baking sheet.
11. Bake for about 10 minutes while chicken continues to marinate.
12. Remove veggie pan from oven, nestle the chicken pieces in the veggies.
13. Bake for another 10 minutes. 
14. Remove pan out from the oven, and check temperature of chicken - should be over 165 degrees. If not, bake a few minutes more.

Carole's Notes:

We both liked this! The chicken had a great flavor, and was still pretty soft. We liked it with our Cinco de Mayo dinner of fresh guacamole, jalapeno poppers, green beans, and strawberry margaritas.
This makes about 4 servings.

The recipe is adapted from https://carolelikesroundfood.blogspot.com/2017/05/greek-sheet-pan-chicken_10.html and https://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272

The fajita spice mix is adapted from Alton Brown's Taco Potion 19