Ingredients:

1½ – 2 lbs chicken thighs, boneless, skinless trimmed and sliced*
1 onion large, sliced
2 bell peppers, large or 3 small/med ones, sliced
3-4 tablespoons olive oil or other oil of your choice
2 teaspoons kosher or sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 ½ teaspoons chili powder
1 ½ teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
Cilantro & Lime, to taste

*Recipe made easier if you substitute grilled steak or rotisserie chicken. 

Instructions:
Preheat oven to 425℉. Have a large sheet pan ready (cover with foil for easy clean-up).

Place sliced chicken, onions & peppers in an extra-large mixing bowl.  Drizzle on oil & all seasonings. Toss to coat.

Spread the chicken & pepper mixture evenly on a baking sheet & place it in the oven. Bake for 20-30 minutes (until the chicken is cooked through & the vegetables are tender). If desired, place the dish under the broiler for a quick minute to brown.

Remove from oven & sprinkle cilantro over everything & give it a big squeeze of fresh lime juice. Serve with tortillas and traditional fajita-themed fixings like sour cream, guacamole/avocado, cheese, pico de gallo, tortillas, rice & beans.