Sheet Pan Tex-Mex Chicken and Veggies

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

A vibrant one-pan meal featuring juicy chicken, colorful bell peppers, and smoky spices, served with a zesty lime crema. This tex-mex-inspired sheet pan ready in about 45 minutes pairs boneless chicken breasts, red bell peppers, yellow onions 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Tex-Mex cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Season 1.5 lbs boneless chicken breasts with 1 tsp salt, 0.5 tsp black pepper, 1 tbsp paprika, and 1 tsp garlic powder. Place on a rimmed baking sheet.
  2. Step 2: Toss 1 cup diced red bell peppers, 1 cup sliced onions, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp cumin, and 1.5 tsp chili powder. Spread around chicken.
  3. Step 3: Roast for 25-30 minutes until chicken is golden and veggies are tender. Let rest 5 minutes.
  4. Step 4: Whisk 2 tbsp lime juice, 1 mashed avocado, and 1/4 cup crema in a bowl. Drizzle over the sheet pan before serving.

Frequently asked questions

How long does Sheet Pan Tex-Mex Chicken and Veggies take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tex-Mex Chicken and Veggies?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken and Veggies?

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 Tex-Mex Chicken and Veggies 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 Tex-Mex Chicken and Veggies?

Tex-Mex sheet pan 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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