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Sheet Pan Chicken and Roasted Pepper Fajitas

This dish features chicken and colorful bell peppers roasted together on a sheet pan, flavored with smoky paprika, chipotle, and a touch of honey. The ingredients develop caramelized textures with tender chicken and charred vegetables, creating an appealing, rustic appearance. The final result is a vibrant, flavorful fajita filling with crispy edges and smoky aroma.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350

Ingredients
  

  • 1 pound boneless, skinless chicken thighs cut into strips
  • 3 bell peppers bell peppers assorted colors, sliced into strips
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika preferably smoked
  • 1/2 teaspoon chipotle powder or more to taste
  • 1 teaspoon honey for sweetness
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Small mixing bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a small mixing bowl, whisk together a tablespoon of olive oil, smoked paprika, chipotle powder, honey, salt, and pepper until well combined.
  3. Place the chicken strips in a large bowl and toss with half of the spice mixture until coated evenly.
  4. Spread the coated chicken on one side of the prepared baking sheet in a single layer.
  5. Add the sliced bell peppers to the remaining spice mixture and toss until coated well.
  6. Arrange the coated peppers on the other side of the baking sheet in a single layer.
  7. Roast in the oven for about 20-25 minutes, until the chicken is cooked through and slightly charred on the edges, and the peppers are soft and browned.
  8. Remove the sheet from the oven and let the ingredients rest for a few minutes to settle the flavors.
  9. Serve the roasted chicken and peppers warm, with tortillas, rice, or your favorite sides. Enjoy the smoky, caramelized flavors with crispy edges and tender textures.