Tex-Mex Sheet Pan Chicken Fajitas with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Juicy chicken strips roasted with colorful bell peppers and onions, seasoned with smoky Tex-Mex spices for an easy family meal. This mexican-inspired chicken ready in about 40 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, thinly sliced into strips chicken breasts
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 medium, sliced into 1/2-inch strips yellow onion
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, fresh squeezed lime juice
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, toss 1 lb thinly sliced chicken breasts, 1 large sliced red bell pepper, 1 large sliced green bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced yellow onion with 3 tbsp olive oil.
3. Step 3: Add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to the bowl and mix well until everything is evenly coated.
4. Step 4: Spread the chicken and vegetables evenly on the prepared sheet pan and roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
5. Step 5: Remove from oven and drizzle with 2 tbsp fresh lime juice, then sprinkle with 1/4 cup chopped fresh cilantro before serving with warm tortillas or rice.