Sheet Pan Chicken Fajitas | Cooking With Olmsteds | Umami

Ingredients

• 1 tablespoon chili powder
• Kosher salt and freshly ground black pepper
• 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
• 1 large yellow onion, halved and thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds boneless, skinless chicken breast
• Juice of 1 lime, plus lime wedges, for serving
• 8 fajita-size flour tortillas, warmed
• Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving