Sheet Pan Tex-Mex Chicken Fajitas with Roasted Peppers

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

1.5 lbs, sliced into 1/2-inch strips chicken breasts
1 large, sliced into strips red bell pepper
1 large, sliced into strips green bell pepper
1 large, sliced into strips yellow bell pepper
1 large, sliced into strips yellow onion
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
for serving lime wedges
8 flour tortillas

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Instructions

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.
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.
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.
Step 4: Warm 8 flour tortillas in the oven for 2-3 minutes or on a skillet.
Step 5: Serve the roasted chicken and peppers on tortillas with lime wedges for squeezing over top.