Sheet Pan Fajitas (Steak Or Chicken)
My sheet pan fajitas combine tender steak or chicken, bell peppers, onions, and flavorful spices for an easy, one-pan meal in 25 minutes!
Ingredients
Instructions
Preheat the oven to 400 degrees F (204 degrees C). Pat the steak dry with paper towels.
Slice the steak (or chicken) into thin strips, going against the grain, about 1/4 inch thick for steak or 1/2 inch thick for chicken. If any of the pieces are too long, slice them in half lengthwise.
Add the steak or chicken, sliced peppers and onions, olive oil, fajita seasoning and lime juice to a large mixing bowl. Toss well to combine (tongs work well for this).
Transfer the steak (or chicken) and vegetables to a large sheet pan and spread into an even layer. (If your baking sheet doesn't have a great nonstick surface, spray with cooking spray first.)
Roast sheet pan fajitas in the oven for 15-18 minutes, until the steak (or chicken) is browned and the vegetables are tender. (Don’t cook for too long, otherwise the steak will dry out and get tough.)
Remove from oven and toss with fresh cilantro before serving.
Nutrition
- Calories
- 273 kcal
- Carbohydrate Content
- 13.1 g
- Protein Content
- 26.4 g
- Fat Content
- 13.2 g
- Saturated Fat Content
- 3.4 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 68.1 mg
- Sodium Content
- 66.8 mg
- Fiber Content
- 4.1 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 8.3 g
- Serving Size
- 1 serving
