Sheet-pan chicken fajitas

Step 1: Heat the oven to 425°F. Slice the chicken into strips about ½ inch thick, and the peppers and onion into strips about as wide.

Step 2: On a large sheet pan, toss everything with the 2 tablespoons of olive oil, the chili powder, the cumin and ½ teaspoon of salt. Spread it out in one layer; if the strips touch edge to edge, use two pans.

Step 3: Roast 20 to 25 minutes, stirring once, until the chicken is cooked through (165°F) and the peppers are browned at the edges.

Step 4: While it roasts, warm the tortillas one at a time in a dry hot pan, about 30 seconds a side, until they puff and pick up a few brown spots. Stack them in a clean towel to keep warm.

Step 5: Squeeze one lime over the pan and scatter over the chopped cilantro. Fill the tortillas and serve with the sour cream and the other lime cut into wedges.