Sheet-Pan Chicken Fajita Bowls

Toss the chicken, peppers, and onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper right on the sheet pan.

Spread everything out and roast at 425 F for 20 to 22 minutes, stirring once so the vegetables char instead of steam.

Let the chicken rest for 5 minutes, then slice it.

Warm the rice and beans and divide them between bowls.

Pile on the fajita mix and finish with plenty of lime.