Sheet Pan Chicken Fajitas with Bell Peppers and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Colorful bell peppers and onions roasted with seasoned chicken strips on a single sheet pan, perfect for assembling into fajitas with warm tortillas. This tex-mex-inspired sheet pan ready in about 40 minutes pairs large yellow onion, sliced into strips, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 large yellow onion, sliced into strips
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn or flour tortillas
• for serving fresh lime wedges
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless skinless chicken breasts sliced into 1/2-inch strips and toss to coat.
2. Step 2: Add 1 large each of red, yellow, and green bell peppers sliced into strips and 1 large sliced yellow onion to the bowl, tossing everything together to evenly coat with the seasoning mixture.
3. Step 3: Spread the chicken and vegetables onto a large rimmed sheet pan in a single layer. Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
4. Step 4: Warm 8 corn or flour tortillas in the oven for 2-3 minutes. Serve the roasted chicken and vegetables on the tortillas, garnished with 1/4 cup chopped fresh cilantro and fresh lime wedges for squeezing over the top.