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One-Pan Cheesy Mediterranean Chicken & Peppers

Seasoned chicken strips and colorful bell peppers roasted on one sheet pan and finished with melted mozzarella -- a low-carb, high-protein dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts sliced into strips, slightly thicker than the pepper strips
  • 3 large bell peppers mix of red, yellow, and green, sliced into strips
  • 1 medium red onion sliced
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • salt and black pepper to taste
  • 1.5 cup shredded mozzarella or Monterey Jack cheese pepper jack for extra heat
  • fresh cilantro or parsley chopped, for garnish

Equipment

  • Large sheet pan
  • parchment paper
  • large mixing bowl
  • Instant-read meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Add chicken strips, sliced bell peppers, and sliced red onion to a large bowl. Drizzle with olive oil and add garlic powder, smoked paprika, oregano, salt, and pepper. Toss until everything is evenly coated.
  3. Spread the mixture in a single, even layer across the prepared sheet pan. Do not overlap pieces -- use a second pan if needed to keep everything in one layer.
  4. Bake for 18 to 20 minutes, until the chicken is cooked through and the peppers are tender with lightly charred edges. Check at 18 minutes.
  5. Remove pan from the oven. Nudge the chicken and peppers slightly closer together, then sprinkle shredded cheese evenly over the top.
  6. Return to the oven for 3 to 5 minutes until cheese is fully melted and bubbling. For extra browning, broil for the final 90 seconds. Confirm chicken has reached an internal temperature of 165°F (74°C).
  7. Garnish with fresh cilantro or parsley and serve immediately from the pan.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheating: Spread on a sheet pan and warm at 350°F for 8-10 minutes to preserve pepper texture. Serving options: Serve fajita-style in tortillas, over cauliflower rice, quinoa, or plain rice. Variations: Use taco seasoning for a fajita version, add cayenne for heat, or swap in pepper jack cheese for a spicier finish.