Sheet Pan Chicken Fajitas with Spanish Rice and Avocado Salad

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Slice the chicken breasts into 1/2-inch strips and place in a large bowl.

Core and slice the bell peppers into 1/2-inch strips.

Peel the yellow onion and slice into 1/2-inch thick half-moons.

In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add 2/3 of the spice mixture to the chicken and toss to coat thoroughly.

Add the sliced bell peppers and yellow onions to the bowl with the remaining spice mixture and toss to coat.

Arrange the chicken strips on one side of the prepared baking sheet and the vegetables on the other side, spreading everything into a single layer.

Place the baking sheet in the oven and roast for 20-25 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender with slight charring at the edges.

While the fajita mixture roasts, prepare the Spanish rice. Rinse 1.5 cups rice under cold water until water runs clear.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and stir for 2 minutes until lightly toasted.

Add 2 tablespoons tomato paste to the rice and stir to coat for 1 minute.

Pour in 3 cups chicken broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, prepare the avocado salad. Cut the avocados in half, remove the pits, scoop out the flesh, and dice into 3/4-inch pieces.

Wash and halve the cherry tomatoes.

Rinse, dry, and chop the cilantro leaves.

Peel and finely dice the red onion.

In a medium bowl, combine the diced avocados, halved cherry tomatoes, 1/4 cup chopped cilantro, and diced red onion.

Cut one lime in half and squeeze the juice over the salad. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then gently toss to combine.

Fluff the Spanish rice with a fork and stir in 1/4 cup chopped cilantro.

Cut the remaining lime into wedges for serving.

Warm the flour tortillas according to package instructions.

Serve the sheet pan chicken and vegetables with warm tortillas, Spanish rice, avocado salad, and lime wedges.