Preheat and prep your pan: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This helps everything roast evenly without sticking.

Slice and season: Thinly slice the chicken, bell peppers, and onion. In a large mixing bowl, toss everything with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Squeeze in the fresh lime juice and mix until every piece is well coated in the seasoning blend.

Roast to perfection: Spread the mixture evenly across your prepared baking sheet. Try to keep it in a single layer for the best caramelization and texture. Roast for 20–25 minutes, flipping once halfway through. You’ll know it’s ready when the chicken is cooked through and the veggies are tender with slightly crisp edges.

Serve hot: Immediately transfer your roasted fajita filling to warm tortillas. Serve with your favorite toppings and a squeeze of fresh lime.