Sheet Pan Tex-Mex Chicken Fajitas with Bell Peppers

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

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 (gluten free option) ready in about 37 minutes pairs thinly sliced chicken breast, olive oil, chili powder 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 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: 15 min Cook: 22 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sheet Pan Tex-Mex Chicken Fajitas with Bell Peppers take to make?

Total time is about 37 minutes (15 min prep + 22 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 Fajitas with Bell Peppers?

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 thinly sliced chicken breast from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken Fajitas with Bell Peppers?

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 Fajitas with Bell Peppers 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.

Is Sheet Pan Tex-Mex Chicken Fajitas with Bell Peppers gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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