Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers

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

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 ready in about 40 minutes pairs large red bell pepper, sliced, large yellow 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 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 360 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers 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 Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers?

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 large red bell pepper, sliced from drying out.

Can I substitute ingredients in Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers?

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 Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers 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.

What goes well with Tex-Mex Sheet Pan Fajita Chicken with Bell Peppers?

Mexican sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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