Sheet-Pan Chicken Fajitas

• 2 tbsp Olive oil
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 2 cloves Garlic
• 600 g Chicken breast
• 1 large Red pepper
• 1 large Yellow pepper
• 1 large Red onion
• 1 large Lime
• 8 pieces Flour tortillas

1. Heat the oven to 220°C (430°F) and put a large baking tray in to heat up. In a mixing bowl, stir together the olive oil, smoked paprika, ground cumin and dried oregano. Finely grate or crush the garlic into the bowl and mix well.
2. Slice the chicken into strips, then add to the bowl and toss to coat. Slice the red pepper and yellow pepper into strips and cut the red onion into wedges, then add them to the bowl and toss again until everything is evenly seasoned.
3. Carefully tip the chicken and vegetables onto the hot tray and spread into a single layer. Roast for 18 to 22 minutes, turning once halfway, until the chicken is cooked through and the peppers are lightly charred at the edges. If you want more colour, give it 2 to 3 minutes more at the end.
4. Cut the lime in half and squeeze it over the tray, then toss everything together. Warm the flour tortillas in the oven for 2 to 3 minutes, just until soft and pliable. Serve the chicken and vegetables with the warm tortillas.

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