Sheet Pan Tex-Mex Chicken Fajitas with Bell Peppers

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy chicken strips and colorful bell peppers roasted on a sheet pan with classic Tex-Mex spices, perfect for quick fajitas. This Mexican-inspired chicken recipe (gluten free option), ready in about 37 minutes, pairs chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lb, thinly sliced chicken breast
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges
• 1/4 cup chopped, for garnish fresh cilantro
• 8 small, warmed flour tortillas

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb thinly sliced chicken breast, 1 large each red, yellow, and green bell peppers sliced into 1/2-inch strips, and 3 tbsp olive oil. Toss to coat evenly.
2. Step 2: Add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss again until chicken and peppers are well seasoned.
3. Step 3: Spread the chicken and pepper mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 20-22 minutes, stirring halfway through, until the chicken is cooked through and peppers are tender.
4. Step 4: Remove from oven and garnish with 1/4 cup chopped fresh cilantro. Serve immediately with warmed 8 small flour tortillas and lime wedges on the side for squeezing over.