Preheat the oven to 400°F (200°C). In the meantime, combine the chili powder, garlic powder, salt, and cumin in a small bowl; set aside.
2. Combine the bell peppers, onion, and 2 tablespoons of the oil in a large bowl, along with about half of the spice mixture (about 3 tablespoons, though it’s okay to estimate here). Toss to coat well and transfer the vegetables to a sheet pan.
3. Add the chicken strips to the same large bowl along with the remaining 1 tablespoon oil and remaining spice mixture. Toss to coat well and transfer the chicken to the sheet pan, arranging everything in a single layer as much as possible.
4. Place the sheet pan in the oven and cook for about 12 minutes, until the chicken is cooked through and the vegetables just begin to brown in spots. Turn the broiler to low and transfer the pan to the broiler for 5 to 7 minutes, until everything browns in spots. If you prefer your veggies charred in spots, turn the broiler to high instead and cook for no more than 5 minutes, watching carefully to ensure that nothing burns too quickly and that the chicken doesn’t overcook.
5.Make the Lime Crema while the chicken is cooking, mix together the sour cream, lime juice, and salt in a medium serving bowl. Adjust the seasoning to taste; if using fresh lime juice, see the recipe introduction about adding lime zest.
Serve the chicken and veggies with lime crema, warmed tortillas, fresh cilantro, and hot sauce, if desired
Keywords: Chicken, dinner, fajitas, cheese, mexican