Sheet Pan Fajita Chicken with Bell Peppers and Onions
Juicy chicken breasts roasted with colorful bell peppers and onions, seasoned with smoky fajita spices for an easy sheet pan dinner. This mexican-inspired chicken ready in about 35 minutes pairs olive oil, chili powder, ground cumin 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.
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
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.
Frequently asked questions
How long does Sheet Pan Fajita Chicken with Bell Peppers and Onions take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Fajita Chicken with Bell Peppers and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Fajita Chicken with Bell Peppers and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Fajita Chicken with Bell Peppers and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Fajita Chicken with Bell Peppers and Onions?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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