Sheet Pan Fajita Chicken with Bell Peppers and Onions

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted with colorful bell peppers and onions, seasoned with smoky fajita spices for an easy sheet pan dinner. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 large, sliced into 1/2-inch strips red bell pepper
1 large, sliced into 1/2-inch strips green bell pepper
1 medium, sliced into 1/2-inch strips yellow onion
3 tbsp olive oil
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
4 wedges (for serving) lime wedges

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Instructions

Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, arrange 4 boneless skinless chicken breasts spaced evenly.
Step 2: In a large bowl, toss 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion with 3 tbsp olive oil, 2 tsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper until vegetables are evenly coated.
Step 3: Spread the seasoned vegetables around the chicken breasts on the sheet pan.
Step 4: Roast in the preheated oven for 20-25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
Step 5: Remove from oven and let rest for 5 minutes. Serve with 4 lime wedges for squeezing over the chicken and veggies.