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Sizzling Sheet-Pan Chicken Fajitas with Bell Peppers & Brown Rice

Tender spiced chicken breast strips roasted alongside caramelized bell peppers and sweet onions.

The quintessential weeknight meal prep that cooks entirely on one sheet pan. Sliced chicken breasts and tri-color bell peppers are tossed in homemade Mexican fajita spices, roasted at high heat, and portioned over fluffy rice with salsa and lime wedges.

⏱PREP TIME15 min
🔥COOK TIME20 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE5 Days
Sizzling Sheet-Pan Chicken Fajitas with Bell Peppers & Brown Rice
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Recipe Ingredients

Interactive Sunday Checklist

Sheet Pan Fajita Mix

Grain Base & Toppings

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Preheat oven to 425°F. Line a large baking sheet with parchment paper.

  2. 2

    Toss sliced chicken breast, bell peppers, and sliced onions with olive oil, chili powder, cumin, garlic powder, oregano, and salt.

  3. 3

    Spread evenly across the baking sheet in a single layer so vegetables roast rather than steam.

  4. 4

    Bake for 20 to 22 minutes until chicken is cooked through and peppers have sweet browned edges.

  5. 5

    Divide brown rice into four meal prep containers.

  6. 6

    Evenly distribute roasted chicken and peppers over rice, and garnish with fresh lime and cilantro.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • High oven heat: roasting at 425°F creates charred fajita blisters on the peppers.
  • Prep shortcut: buy pre-sliced fresh fajita peppers from the produce aisle to shave 10 minutes.
  • Low carb option: replace brown rice with cauliflower rice or enjoy wrapped in warm corn tortillas.