Make this Sheet Pan Chicken and Peppers dinner soon! Put together in just about 15 minutes and then you just have to pop it in the oven about 25 minutes before serving. Chicken and peppers tossed in a tex mex marinade and baked until tender.
If you love quick and easy dinners, make this Sheet Pan Chicken and Peppers this week! So easy, so good and the whole family will love it. Serve it up with some warm tortillas ans your favourite toppings like sour cream, Pico de Gallo and guacamole. And don’t forget the Mexican Style Rice.
What is This Chicken Dinner Like
- Difficulty – This is such an easy recipe to make. Everything just goes on a baking sheet at the same time and it cooks in under 30 minutes.
- Taste – If you love the flavours of Tex Mex food, this is one you are going to love. All the flavours of lime, garlic and cumin!
- Serving – This will make approximately four servings. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Bell peppers – I used a mix of red, green and yellow bell peppers.
- Onion – I used a large yellow onion.
- Chicken – For this recipe I used boneless and skinless chicken breast.
- Marinade – The marinade is made up of olive oil, lime juice, minced garlic, garlic powder, onion powder, salt and black pepper.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 425ºF/210ºC and have ready a large baking sheet.
- Arrange peppers, onions and chicken – Arrange the peppers and onions on the baking tray. Evenly place the chicken on top of the chicken and peppers.
- Make marinade – In a small bowl combine the olive oil, lime juice, minced garlic, cumin, garlic powder, onion powder, salt and black pepper. Stir well to combine.
- Cook – Pour the marinade over the chicken and peppers and stir or toss to combine completely. Place in the oven for about 25 minutes or until the peppers are soft and the chicken is completely cooked.
- Serve – Remove from oven and serve with tortilla wraps and your favourite toppings.
Recipe Tips
- Cut the chicken evenly – I cut my chicken pieces into small strips. Try to cut them as evenly as possible to ensure even cooking.
- Prep ahead – You can made the marinade days before adding it to this sheet pan meal to cook.
- Double the recipe – If you would like to double the recipe, make sure you use two sheet pans to ensure proper cooking.
- Warming tortillas – If you have a grill pan, I recommend heating each tortilla on the grill pan for about 30 seconds (both sides), to get the grill marks. Then just wrap them in foil and pop them in the oven for about 10 minutes before serving.
Substitutions
- Marinade – You could easily use lemon juice if that’s what you have. And if you would like a little heat, add about 1/4 teaspoon of chili flakes.
- Chicken breast – Alternatively, you could try out chicken tenders for this recipe.
Serving
- Side dishes – Serve the Mexican Style Rice or the Southwestern Bell Pepper Quinoa for a bigger meal.
- Toppings – Why got give the Mango Pico de Gallo a try for a sweet and tangy topping.
- Desserts – You might love to try out the Mexican Bunuelos or the Chocolate Dulce de Leche Bars.
Frequently Asked Questions
Can you cook raw chicken and vegetables together?
Yes, you can absolutely cook raw chicken and vegetables together. They are both being cooked so there is no possibility of contamination to the vegetables after cooking.
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Sheet Pan Chicken and Peppers
Make this Sheet Pan Chicken and Peppers dinner soon! Put together in just about 15 minutes and then you just have to pop it in the oven about 25 minutes before serving. Chicken and peppers tossed in a tex mex marinade and baked until tender.
Servings: 4 servings
Calories: 304kcal
Ingredients
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 1 lb chicken cut into small strips
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 cloves garlic minced
- 2 tablespoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425ºF/210ºC and have ready a large baking sheet.
- Arrange the peppers and onions on the baking tray. Evenly place the chicken on top of the chicken and peppers.
- In a small bowl combine the olive oil, lime juice, minced garlic, cumin, garlic powder, onion powder, salt and black pepper. Stir well to combine.
- Pour the marinade over the chicken and peppers and stir or toss to combine completely. Place in the oven for about 25 minutes or until the peppers are soft and the chicken is completely cooked.
- Remove from oven and serve with tortilla wraps and your favourite toppings.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sheet Pan Chicken and Peppers
Amount Per Serving (1 serving)
Calories 304
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 41mg14%
Sodium 341mg15%
Potassium 507mg14%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 13g26%
Vitamin A 1653IU33%
Vitamin C 180mg218%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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