Step 1

Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with nonstick cooking spray.

Step 2

In a small bowl, combine the chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper.

Step 3

Cut the chicken, crosswise into 3/4-inch strips. Cut the onion, and bell peppers into 3/4-inch strips, and place on the baking sheet.

Step 4

Drizzle the oil over the chicken and vegetables, tossing gently to coat. Evenly sprinkle the fajita spice blend on top of the mixture and give it another quick stir.

Step 5

Bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Remove from the oven and squeeze lime juice on top.

Step 6

Use tongs to fill the pita pockets and serve.