Why you’ll love this recipe

• One Pan Chicken and Peppers are quick and easy to make.
• This meal is ready in 30 minutes.
• These chicken fajitas are made in one bowl and one pan.
• Easy preparation and clean up!
• Serve with warm corn or flour tortillas for a complete meal.
• Enjoy them on their own for a low carb option.
• Try my healthy baked chicken and veggies with miso dressing.

Ingredients and Substitutions

I personally love using organic free range chicken breast that I pick up from my local Trader Joe’s. I always look for organic and no antibiotics added. You can also use chicken tenders.

Bell peppers give these fajitas the perfect crunch. I love to orange, green and yellow, but you can use any colors that you prefer.

Red onion is used in this recipe, you can substitute any type of onion such as yellow or white.

Mild taco seasoning from Siete is my absolute favorite. I pick it up from my local Sprouts. You can use any type of taco seasoning, or create your own.

For the toppings I love to use feta cheese, pico de gallo and fresh cilantro.

Wrap these chicken and peppers in a warmed corn or flour tortilla.

How to make

This one sheet pan meal is ready in under 30 minutes. Let’s briefly go over it here, but I encourage you to check out the recipe card at the bottom of this page for full details and instructions.

ONE: Preheat oven to 425F and prepare a baking sheet by lining it with parchment paper or foil for easy clean up.

TWO: Prepare the bell peppers, onions and chicken by slicing julienne (in stripes).

THREE: Place chicken and veggies in a large mixing bowl.

FOUR: Drizzle with extra virgin olive oil and season with the taco seasoning, mix until really well combined.

FIVE: Place on the prepared baking sheet and spread evenly.

SIX: Sprinkle with additional taco seasoning and don’t mix.

SEVEN: Bake for 25 minutes. Serve with warm tortillas and toppings.

How to store

This One Pan Chicken and Peppers is best stored in an airtight container in the fridge and enjoyed within 4-5 days.

Store chicken and veggies separate from the tortillas and toppings.

Tips and Tricks

• Internal temperature of chicken needs to read 165F.
• Add bell peppers, onions and chicken stripes to a large bowl for easy mixing.
• I like to use tongs to help combine the taco seasoning to the veggies.
• Use foil or parchment paper for easy clean-up.
• Warm tortillas by wrapping them in a clean dish towel or paper towel and microwave for 20-30 seconds, or heat on the stovetop.

Make your own taco seasoning

If you don’t have access to store bought taco seasoning, you can easily make your own at home with a combination of these simple ingredients:

• chili powder
• garlic powder
• onion powder
• crushed red pepper flakes
• dried oregano
• paprika
• ground cumin
• sea salt

Other recipes to try:

• Pesto crusted salmon
• Teriyaki Turkey Meatballs
• Oven baked chicken and veggies with miso dressing
• Crispy vegan potato tacos
• Shrimp Taco Bowls

If you make these One Pan Chicken and Peppers, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

One Pan Chicken and Peppers

5 from 3 ratings

Hannah Kling

These One Pan Chicken and Peppers is a quick meal for those busy week nights! It's ready in 30 minutes and made with organic chicken breast, bell peppers, onion and mild taco seasoning. Eat them as is, or add them into a warmed corn tortilla.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

Sheet Pan

• 1 1/2 pounds of organic chicken breast (cut into strips)
• 3 bell peppers (any color, sliced)
• 1/2 red onion (sliced)
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 1 package of Siete mild taco seasoning (or see notes below for homemade seasoning)

For Serving

• ⅓ cup crumbled feta cheese
• 1 lime (for serving)
• Fresh cilantro (for serving, optional)
• corn or flour tortillas
• sweet potatoes

Fajita Seasoning

• 2 teaspoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• Zest of 1 lime

Cilantro Green Goddess Sauce

• ½ cup plain Greek yogurt
• ½ ripe avocado
• 1 packed cup fresh cilantro
• Juice of 1 lime
• 1 small garlic clove
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 1 –3 tablespoons water (as needed to thin)

Instructions

• Preheat the oven to 450°F and line two large baking sheets with parchment paper.
• If using sweet potatoes- slice the sweet potatoes in half lengthwise. Drizzle the cut sides with 1 tablespoon olive oil and season with salt. Place the sweet potatoes cut-side down on the first prepared baking sheet.
• If using homemade fajita seasoning- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, oregano, black pepper, cayenne pepper (if using), and lime zest.
• Add the chicken breast strips, sliced bell peppers, and red onion to a large bowl. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the fajita seasoning, and toss until everything is evenly coated.
• Spread the seasoned chicken and vegetables onto the second prepared baking sheet in an even layer, leaving some space between the ingredients to allow for even roasting.
• Place the sweet potatoes on the lower oven rack and bake for 5–10 minutes before adding the chicken and vegetables to the upper oven rack. Continue roasting for approximately 18–25 minutes, rotating the baking sheets between racks halfway through for even cooking. The sweet potatoes should be fork-tender and caramelized, the vegetables lightly charred, and the chicken cooked to an internal temperature of 165°F. Remove the chicken earlier if needed to prevent overcooking.
• While everything bakes, prepare the cilantro green goddess sauce. Add the Greek yogurt, avocado, cilantro, lime juice, garlic, olive oil, and salt to a blender or food processor. Blend until smooth and creamy, adding water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasonings as needed.
• Remove both baking sheets from the oven and flip the sweet potatoes cut-side up. Gently press the centers with a fork to slightly mash and open them up.
• Divide the sweet potatoes, fajita chicken, and roasted vegetables between plates. Sprinkle with crumbled feta cheese, drizzle generously with the cilantro green goddess sauce, and finish with fresh lime juice and cilantro, if desired. Serve immediately and enjoy!

Notes

• Sweet Potatoes: Choose sweet potatoes that are similar in size so they roast evenly. Smaller sweet potatoes may cook faster, so adjust the baking time as needed.
• Chicken: Cut the chicken into evenly sized strips to ensure even cooking. Avoid overcooking by removing the chicken once it reaches an internal temperature of 165°F.
• Green Goddess Sauce: Adjust the consistency by adding water, 1 tablespoon at a time. For a thinner dressing, add extra lime juice or water until it’s easy to drizzle.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!