Sheet Pan Chicken Fajitas

Ingredients:

• ¼ cup avocado oil or olive oil
• 3 tablespoons fresh lime juice
• 3 garlic cloves, minced
• 1½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
• 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
• 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
• 1 small white onion, sliced into ¼-inch pieces
• 2 limes, cut into wedges
• Green or butter lettuce leaves (optional)

Instructions

1. Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
3. Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
6. Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
7. Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps, and guacamole.

From: http://nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-fajitas-avocado-crema