Easy Sheet Pan Chicken Fajitas with Rice

Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper.

Slice the 3 bell peppers and 1 large onion into thin strips.

Cut 1.5 pounds chicken breasts into 1/2-inch thick strips.

In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add sliced chicken, bell peppers, and onions to the bowl. Toss until evenly coated with the seasoning mixture.

Spread the chicken and vegetables in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20-25 minutes, stirring once halfway through, until chicken is cooked through (internal temperature of 165°F) and vegetables are tender.

While the fajita mixture is baking, rinse 1.5 cups white rice under cold water until water runs clear.

In a medium saucepan, bring 3 cups water to a boil. Add rinsed rice and reduce heat to low.

Cover and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

When the fajita mixture is done, squeeze the juice from 1 lime over the sheet pan and gently toss.

Warm the flour tortillas according to package directions or wrap in foil and place in the oven during the last 5 minutes of cooking the fajitas.

Serve the chicken and vegetable mixture over rice with warm tortillas on the side.