From your Bariatric Nutrition Team

Why stress over week night meal? This recipe for sheet pan chicken, peppers and onions can be made in a snap for a quick, easy dinner. Super simple and easy clean up too!


  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper to taste
  • 1 large vidalia onion, sliced
  • 10 – 12 baby bell peppers, cut in half, stemmed and seeded (or 3 regular bell peppers, seeded and cut into 1” strips; any color will do)
  • 2 tsp. olive oil
  • 1 lb. of boneless skinless chicken breast, cut into 1-inch strips (Tip: Use kitchen shears)


  1. Preheat oven to 400°.
  2. In a small bowl combine the spices, salt and pepper.
  3. Line a large sheet pan with foil. Spread the peppers, onions and chicken in a single layer on the sheet pan.
  4. Sprinkle the vegetables and chicken with the spice mix and drizzle with oil. Toss to coat evenly with the spices and oil, then spread the vegetables and chicken back into a single layer.
  5. Cook for 20-25 minutes, tossing halfway through. Before serving check the internal temperature of the chicken. It should reach 165°F in the center.


Tip: To simplify this recipe further, you can use a packet of pre-made low-sodium fajita seasoning instead of measuring out the individual spices. Also, you can prep your veggies in advance and keep them in an airtight container until ready to use.