Sheet Pan Fiesta Chicken

<30 Mins Prep Time
<1 Hour Cook Time

Nothing pairs better with Stonefire® Original Naan than Sheet Pan Fiesta Chicken, a combo that’s quickly becoming a household favorite. Enjoy juicy, perfectly spiced chicken roasted alongside crisp veggies, topped with fresh pico de gallo and guacamole. Try our simple yet sensational Sheet Pan Fiesta Chicken and Naan today for the ultimate sheet pan creation!


  • Stonefire® Original Naan
  • 4 boneless, skinless chicken breasts or boneless, skinless chicken thighs
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooked rice and black beans (for serving)
  • Pico de gallo and guacamole (store-bought or homemade)


  • Preheat your oven to 425°
  • In a large mixing bowl, combine the sliced red, orange, and green bell peppers along with the red onion. Drizzle with 1 tablespoon of olive oil and toss to coat the vegetables evenly.
  • In a separate bowl, mix the remaining tablespoon of olive oil, chili powder, ground cumin, paprika, garlic powder, salt, and pepper to create the chicken seasoning.
  • Place the chicken breasts or thighs on a sheet pan lined with parchment paper or aluminum foil. Rub the chicken with the seasoning mixture, coating both sides evenly.
  • Spread the seasoned peppers and onions around the chicken on the sheet pan.
  • Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
  • While the chicken and vegetables are roasting, warm up the Stonefire Original Naan according to the package instructions.
  • Serve the roasted chicken, mixed peppers, and onions with cooked rice, black beans, pico de gallo, guacamole, and Stonefire Original Naan on the side.


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