Sheet Pan Chicken Fajitas Are a Snap to Whip up on a Weeknight

Gather the ingredients. Preheat oven to 425 F with rack in center position. Jennifer Perillo Cut the peppers in half, remove stem and seeds, then slice into 1/2-inch thick strips. Trim ends of onion and slice into 1/2-inch strips. Add both peppers and onions to rimmed sheet pan. Jennifer Perillo Toss with 1 tablespoon oil and 1 teaspoon taco seasoning to coat evenly. Jennifer Perillo Bake 15 minutes, until peppers begin to soften. Jennifer Perillo In a medium bowl, toss the chicken with remaining taco seasoning, 1/2 the cilantro and 1 tablespoon of oil. Jennifer Perillo Add to pan with peppers and onions. Bake 15 minutes more, until chicken is cooked through and peppers are tender. Jennifer Perillo Cut the lime in half. Juice one half and cut the other into four pieces. In a small bowl, whisk together the sour cream with 1 tablespoon water and 1/4 teaspoon salt until smooth. Set aside. Jennifer Perillo Cook the tortillas in a small skillet over medium heat until warmed and lightly browned in spots, 1 to 2 minutes each side. Transfer to plate, and cover with towel to keep warm. Jennifer Perillo To serve, divide the chicken, peppers and onions between the tortillas. Drizzle the crema on top, and sprinkle remaining cilantro. Jennifer Perillo Serve with lime wedges and rice on the side, if using.