Sheet Pan Tex-Mex Chicken Fajitas with Roasted Peppers

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

Juicy chicken strips roasted with colorful bell peppers and onions, seasoned with Tex-Mex spices, perfect for quick fajitas on a sheet pan. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, red bell pepper, green bell pepper 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, combine 1.5 lbs sliced chicken breasts, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, and 1 large yellow onion all sliced into strips.
  2. Step 2: Drizzle with 3 tbsp olive oil and sprinkle 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss everything to coat evenly.
  3. Step 3: Spread the mixture in an even layer and roast in the oven for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight char.
  4. Step 4: Warm 8 flour tortillas in the oven for 2-3 minutes or on a skillet.
  5. Step 5: Serve the roasted chicken and peppers on tortillas with lime wedges for squeezing over top.

Frequently asked questions

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

Total time is about 40 minutes (15 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 Tex-Mex Chicken Fajitas with Roasted 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 chicken breasts from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken Fajitas with Roasted 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 Roasted 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.

What goes well with Sheet Pan Tex-Mex Chicken Fajitas with Roasted Peppers?

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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