Sheet Pan Tex-Mex Chicken with Roasted Bell Peppers and Black Beans

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

A vibrant Tex-Mex inspired sheet pan chicken roast with smoky roasted bell peppers, black beans, and a zesty spice blend perfect for an easy weeknight meal. This mexican-inspired sheet pan (gluten free) ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 boneless skinless chicken breasts, 3 tbsp olive oil, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper. Toss well to evenly coat the chicken with the spice blend and oil.
  2. Step 2: Arrange the seasoned chicken breasts on a large rimmed sheet pan. Scatter 2 sliced red bell peppers and 2 sliced yellow bell peppers around the chicken, then evenly distribute 1 can (15 oz) drained and rinsed black beans over the peppers.
  3. Step 3: Roast in the preheated oven for 20-25 minutes, until chicken reaches an internal temperature of 165°F and the bell peppers are tender with slightly charred edges.
  4. Step 4: Remove from oven and squeeze juice from 1 lime wedge over each chicken breast. Garnish with 1/4 cup chopped fresh cilantro if desired, and serve warm.

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Frequently asked questions

How long does Sheet Pan Tex-Mex Chicken with Roasted Bell Peppers and Black Beans 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 with Roasted Bell Peppers and Black Beans?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Tex-Mex Chicken with Roasted Bell Peppers and Black Beans?

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 with Roasted Bell Peppers and Black Beans 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 with Roasted Bell Peppers and Black Beans gluten free?

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

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