Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A colorful sheet pan recipe featuring sliced chicken breasts and bell peppers roasted with Tex-Mex spices for an easy family meal. This Mexican-inspired sheet-pan recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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

• 3 pieces (6 oz each) boneless skinless chicken breasts
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium yellow onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving lime wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: Slice 3 boneless skinless chicken breasts into thin strips. In a large bowl, combine chicken strips with 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 1 medium thinly sliced yellow onion.
3. Step 3: In a small bowl, mix 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Pour the spice mixture over the chicken and vegetables, tossing well to coat everything evenly.
4. Step 4: Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
5. Step 5: Remove from oven and squeeze fresh lime wedges over the top before serving with warm tortillas or rice.