Sizzling Tex-Mex on one pan with warm tortillas — this sheet pan chicken fajita peppers recipe turns strips of chicken, sweet bell peppers and red onion into a smoky weeknight dinner with almost no cleanup. Everything roasts together on a single tray while the tortillas warm on the rack below.
It’s one of the 20 recipes inside our Sheet Pan Cookbook, and we’re sharing it in full so you can taste the standard before you buy the book. From bowl to table it’s barely half an hour, and the whole thing comes off one pan.
Why this recipe works
Slicing the chicken and vegetables to the same thickness is the trick: everything roasts at the same pace, so the peppers caramelize just as the chicken reaches 74°C inside. Keeping the chicken toward the center and the peppers at the hotter edges, then finishing under the broiler for two minutes, gives you charred, blistered pepper edges and a golden crust without drying anything out.
Ingredients
Chicken & peppers
- 400 g chicken breast, cut in strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced in wedges
Fajita seasoning
- 2 tsp chili powder & 1 tsp cumin
- 1 tsp smoked paprika & 1 tsp garlic powder
- ½ tsp oregano & juice of 1 lime
- 2 tbsp olive oil, salt and pepper
Optional garnish
- Fresh cilantro and lime wedges
Serves 2 · Prep 12 min · Cook 22 min · 540 kcal per serving
Instructions
- Preheat and prep. Heat the oven to 220°C (425°F) and line a large sheet pan with parchment. Slice the chicken into half-inch strips and cut the bell peppers and red onion into even strips so they roast at the same pace. Pat the chicken dry for better browning, and warm foil-wrapped tortillas on the lower rack for the last few minutes.
- Season everything. In a large bowl whisk the olive oil with chili powder, cumin, smoked paprika, garlic powder, oregano, lime juice, salt and black pepper into a loose paste. Add the chicken, peppers and onion and toss with your hands until every piece is glossy and evenly coated, then let it marinate for five minutes.
- Spread and roast. Tip the coated chicken and vegetables onto the sheet pan and spread them into a single loose layer so nothing steams. Keep the chicken toward the center and the peppers and onions around the hotter edges. Roast for about eighteen to twenty minutes, tossing once at the halfway point.
- Finish and serve. Switch the oven to broil for the final two minutes to add charred, blistered spots on the peppers and a golden crust on the chicken. Squeeze over fresh lime, scatter with chopped cilantro and toss gently on the pan. Serve straight from the sheet with warm tortillas, lime wedges and toppings like sour cream, guacamole or salsa.
Chef’s tip
Slice everything the same thickness so the peppers caramelize just as the chicken hits 74°C inside, and broil the last two minutes for authentic char marks.
Get the full Sheet Pan Cookbook
Loved this one? It’s a single recipe from a 20-strong collection of one-pan dinners built the same way — clear ingredients, exact temperatures, minimal cleanup. Grab the full Sheet Pan Cookbook below.
