Sheet Pan Fajita Chicken with Bell Peppers and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

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

Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, arrange 4 boneless skinless chicken breasts spaced evenly.
  2. 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.
  3. Step 3: Spread the seasoned vegetables around the chicken breasts on the sheet pan.
  4. Step 4: Roast in the preheated oven for 20-25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
  5. Step 5: Remove from oven and let rest for 5 minutes. Serve with 4 lime wedges for squeezing over the chicken and veggies.

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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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