Sheet Pan Tex-Mex Chicken Fajitas with Roasted Peppers and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

Juicy chicken strips and colorful bell peppers roasted on a single sheet pan with bold Tex-Mex seasonings for an easy, flavorful meal. This mexican-inspired chicken ready in about 35 minutes pairs chicken breast, sliced into strips, large red bell pepper, sliced, large green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 1.5 lb chicken breast, sliced into strips
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium yellow onion, sliced
• 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
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, combine 1.5 lb sliced chicken breast, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion.
2. Step 2: Drizzle 3 tbsp olive oil over the chicken and vegetables. Sprinkle evenly with 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 together until well coated.
3. Step 3: Spread the mixture into a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with slightly charred edges.
4. Step 4: Remove from oven and drizzle with 1 tbsp fresh lime juice. Garnish with 2 tbsp chopped fresh cilantro before serving with warm tortillas or over rice.