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Sheetpan Chicken and Roasted Pepper Fajitas

Sheetpan Chicken and Roasted Pepper Fajitas

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 2 boneless, skinless chicken breast halves, trimmed
  • 2 colored bell peppers, cored and cut into 1/2 inch strips lengthwise
  • 1 red onion, peeled and cut into 1/4-inch strips lengthwise
  • 4 jalapeno peppers
  • 3 tablespoons vegetable or olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • Creole seasoning
  • Warmed or griddled flour tortillas, for serving
  • Salsa or pico de gallo, for serving
  • Shredded cheddar or Monterey jack, cheese, for serving
  • Sour cream or crema, for serving
  • Shaved cabbage, for serving
  • Cilantro sprigs, for serving
  • Sliced green onions, for serving
  • Your favorite hot sauce, for serving


  • Preheat the oven to 450 degrees F and line a large rimmed baking sheet with aluminum foil. 

    Place the chicken breast halves, pepper strips, onion strips, and jalapenos on the baking sheet and drizzle with the oil. Sprinkle everything generously with kosher salt and pepper. Sprinkle the chicken with the chili powder, cumin, garlic powder, and Creole seasoning. Rub the seasoning into the chicken on both sides so that it is evenly coated with the spices. Transfer the baking sheet to the oven until the chicken registers 160-165 degrees F on an instant read thermometer, usually about 15 minutes. Transfer the chicken to a plate until cool enough to handle, then slice into thin slices. If the vegetables are not softened and lightly caramelized by the time the chicken is cooked, return them to the oven for a few additional minutes. 

    Serve the sliced chicken and roasted veggies with the warmed tortillas and your favorite accompaniments. (You can serve the roasted jalapenos either whole or cut into lengthwise strips to add to the fajitas.)

Recipe Details