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Sheet Pan Chicken Fajitas

kept byhawk206
recipe byThe Kitchn

For the chicken and peppers:
3 pounds boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1/3 cup plus 2 tablespoons vegetable oil, divided
1/4 cup freshly squeezed lime juice (from about 3 limes)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cloves garlic, finely chopped
16 to 20 small flour or corn tortillas
3 medium bell peppers, cut into 1/2-inch slices
2 medium yellow or red onions, halved and cut into 1/2-inch slices

For serving:
Guacamole or sliced avocado
Sour cream
Lime wedges



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