Sheet Pan Mild Chicken Fajitas with Sweet Bell Peppers and Fluffy Rice

Preheat your oven to 400°F (200°C).

Wash and dry the 1 red bell pepper, 1 yellow bell pepper, and 1 sweet yellow onion. Slice them into thin, even strips.

Pat dry the 1.5 lbs of raw boneless, skinless chicken breasts with paper towels. Slice the chicken into thin, bite-sized strips.

Place the sliced chicken, bell peppers, and sweet onion onto a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil.

Evenly sprinkle 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 1/4 teaspoon of black pepper over the chicken and vegetables. Toss everything directly on the sheet pan until thoroughly coated, then spread it out into a single, even layer.

Place the sheet pan in the preheated oven and roast for 18 to 20 minutes, tossing halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the peppers are tender-crisp.

While the fajitas are roasting, prepare the rice. Rinse 1 cup of uncooked long-grain white rice in a fine-mesh strainer under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 2 cups of water, 1 tablespoon of butter, and 1/2 teaspoon of salt. Bring to a boil over high heat.

Once boiling, stir once, cover with a tight-fitting lid, and reduce the heat to low. Simmer gently for 15 minutes without removing the lid.

Remove the rice pan from the heat and let it sit, still covered, for 5 minutes to finish steaming. Remove the lid and fluff the rice with a fork.

Squeeze the juice of 1 whole lime over the hot sheet pan fajitas immediately after removing them from the oven.

Serve the warm chicken and sweet peppers alongside the fluffy rice. Place 1 cup of shredded mild cheddar cheese and 1/2 cup of sour cream in small bowls on the side so everyone can customize their own plates.