Preheat your oven to 425°F and position a rack in the upper third. Line a large sheet pan with parchment paper or foil for easier cleanup (trust me on this). This high heat is what creates those crispy, caramelized edges on your veggies and chicken.

Pat your chicken strips dry with paper towels and place them in a bowl. Add the fajita seasoning, smoked paprika, garlic powder, and onion powder, tossing until every piece is coated evenly. The dry chicken grabs the seasoning better than damp chicken does.

Arrange the seasoned chicken strips in a single layer on your prepared sheet pan. Drizzle with 1 tablespoon of olive oil and spread everything out so nothing's crowded or overlapping. Roast for

While the chicken cooks, toss your sliced peppers and onion in a separate bowl with the remaining 1 tablespoon olive oil. Season lightly with salt and pepper—don't overdo it since you already seasoned the chicken generously.

After the chicken hits 8 minutes, pull the pan out and push the chicken toward the sides. Add your veggies to the center and middle areas, spreading everything into one mostly-even layer. Return to the oven for

Check that the chicken reaches 165°F internally—mine always takes exactly 15 minutes total, never longer. The veggies should look slightly charred at the edges, which is exactly what you want for that restaurant-quality flavor.

Warm your tortillas for about 30 seconds in a dry skillet while the sheet pan fajitas finish. Arrange the tortillas on plates, add the chicken and veggie mixture on top, then let everyone add cheese, lime juice, and their favorite toppings.