Maroon and White Layered Texas Sheet Pan Chicken Fajitas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Colorful sliced chicken breast and bell peppers roasted on a sheet pan with classic Tex-Mex spices, served with warm tortillas and toppings. This mexican-inspired sheet pan ready in about 40 minutes pairs large, sliced into strips white onion, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, sliced into 1/2-inch strips boneless skinless chicken breasts
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips white onion
• 1 large, sliced into strips green bell pepper
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 flour tortillas
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 lbs sliced boneless skinless chicken breasts, 1 large sliced red bell pepper, 1 large sliced white onion, and 1 large sliced green bell pepper with 3 tbsp olive oil.
2. Step 2: Sprinkle 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper over the chicken and vegetables. Toss everything until fully coated with the spice mixture.
3. Step 3: Spread the mixture evenly on a large rimmed sheet pan in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with caramelized edges.
4. Step 4: Remove sheet pan from oven and drizzle 2 tbsp fresh lime juice over the fajita mixture. Toss gently.
5. Step 5: Warm 8 flour tortillas wrapped in foil in the oven for the last 5 minutes of cooking.
6. Step 6: To serve, fill each tortilla with the chicken and pepper mixture, a spoonful of 1/2 cup sour cream, a sprinkle of 1 cup shredded cheddar cheese, and 1/4 cup chopped fresh cilantro.