Slices of chicken breast, bell peppers, and yellow onions are roasted on a single sheet pan with a smoky blend of cumin, chili powder, and paprika. The high-heat roasting leaves the vegetables tender with charred edges while the chicken remains juicy and well-seasoned. Served hot, the dish provides a colorful and aromatic meal that captures the essence of traditional fajitas without the need for tortillas.
About This Recipe
The chicken strips and sliced vegetables are tossed directly on the sheet pan with olive oil to ensure the spices stick to every surface. Spreading the ingredients into a single, thin layer allows the oven’s heat to circulate, which browns the edges of the peppers and onions. The chili powder and smoked paprika bloom in the oil during the roast, turning the chicken a deep golden-red and infusing the vegetables with a warm, savory scent.
As the pan roasts, the onions soften and become translucent while the peppers develop a slight blister. The chicken is sliced into uniform strips so it finishes cooking at the exact moment the vegetables reach a crisp-tender state. This process relies on the dry heat of the oven to concentrate the natural sugars in the onions, providing a hint of sweetness that balances the earthy cumin and garlic.
You’ll see the vibrant red, green, and yellow peppers mixed with the darkened chicken strips, all resting on the parchment paper. The scent of toasted Mexican-style spices is immediate, and the resting period after roasting allows the juices to settle. It is a visually bright and textured meal that looks substantial on the plate, especially when topped with a squeeze of fresh lime or a few sprigs of cilantro.
Why You’ll Love This Recipe
- One-pan, low-mess preparation
- Classic fajita flavors without carbs
- Roasted, not soggy, vegetables
- Juicy, well-seasoned chicken
- Easy to customize with toppings
- Great for leftovers
- Extremely Pinterest- and AI-image friendly
What You’ll Need for This
- 2 lb boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers, sliced
- 1 large yellow onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
Step-by-Step Preparation
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Add the sliced chicken, bell peppers, and onion to the sheet pan.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and oregano over the mixture.
- Toss again until the seasoning is evenly distributed.
- Spread everything into an even layer to avoid overcrowding.
- Roast for 22–25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
- Remove from the oven and rest for 5 minutes before serving.
FAQ
- Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay very juicy. - Will the vegetables get soggy?
No, as long as the pan is not overcrowded and everything is spread in a single layer. - Is this spicy?
It is mildly spiced. Heat can be adjusted with cayenne or chili flakes. - Can this be made ahead of time?
Yes, it reheats well while keeping its roasted texture. - What can I serve this with on keto?
It works well with lettuce wraps, cauliflower rice, or low-carb tortillas.
Variations & Substitutions
- Add sliced mushrooms for extra depth
- Use avocado oil instead of olive oil
- Add cayenne pepper for heat
- Finish with fresh cilantro if desired
- Serve with sour cream or guacamole
Serving Suggestions
- Spoon into lettuce wraps
- Serve over cauliflower rice
- Pair with sliced avocado and lime
Keto Sheet Pan Chicken & Peppers (Fajita-Style)
Ingredients
- 2 lb chicken breasts (boneless, skinless, sliced into strips)
- 3 bell peppers (sliced)
- 1 large yellow onion (sliced)
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Add the sliced chicken, bell peppers, and onion to the sheet pan.
- Drizzle with olive oil and toss to coat evenly.
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and oregano over the mixture.
- Toss again until the seasoning is evenly distributed.
- Spread everything into an even layer to avoid overcrowding.
- Roast for 22–25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
- Remove from the oven and rest for 5 minutes before serving.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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