Step 1

Trim chicken breasts so they're an even thickness. (I use those scraps to make homemade chicken stock.)

Step 2

Then cut the chicken breasts lengthwise into about 4 strips.

Step 3

Cut those strips again lengthwise and then crosswise until you have thin strips of chicken about the same length as your pepper strips will be.

Step 4

Mix lime juice, olive oil, taco seasoning or fajita seasoning, and a little salt to make the marinade.

Step 5

Put chicken strips into a Ziploc bag, add slightly over half the marinade, and marinate chicken in the fridge for 4 - 8 hours (or as long as you can manage.)

Step 6

When you're ready to cook, preheat oven to 425F/220C. Put the sheet pan into the oven while it heats, so the pan will be hot when you put the chicken on.

Step 7

While the oven heats, cut bell peppers and onions into strips and toss with the remaining marinade.

Step 8

Arrange the chicken on the hot sheet pan and bake 8 minutes.

Step 9

Remove chicken from the oven. (Some chicken will release water when it bakes; if that happens for you, just tip the pan to drain off the water or blot sheet pan with paper towels.)

Step 10

Tuck the pepper and onions strips between the chicken pieces, trying to have ingredients arranged in a single layer as much as possible.

Step 11

Put sheet pan back into the oven and bake about 15 minutes more (or until chicken tests close to 165F/75C and peppers are done to your liking. If you're planning to broil for more browning, this cooking time can be a few minutes less.)

Step 12

If desired, turn oven to broil and broil the fajitas for 4-5 minutes, or until lightly browned.

Step 13

Serve fajitas inside low-carb tortillas or just on a plate, but please don't skip the squeeze of fresh lime added at the table!