Sheet-Pan Chicken and Steak Fajitas

Sheet-Pan Chicken and Steak Fajitas

Give your weeknights extra sizzle with this recipe for oven-baked steak and chicken fajitas. Sheet-pan dinners make everything easier, and these homemade chicken and steak fajitas are no exception. Juicy, delicious chicken and beef are seasoned with Old El Paso™ Original Taco Seasoning Mix and then baked on the same sheet pan as peppers and onions for a simple take on classic fajitas. Top with cheese, lettuce and tomatoes and add a squeeze of Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce for the perfect tangy kick. Throw this Sheet-Pan Chicken and Steak Fajitas recipe together the next time you need a fun and flavorful solution to dinner.
  • 20 Minutes Prep
    45 Minutes Total
  • 5 Servings

Ingredient List

  • 1/4 cup vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 medium red bell pepper, cut in strips
  • 1 medium yellow bell pepper, cut in strips
  • 1 cup thinly sliced white onions
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 lb boneless skinless chicken breasts
  • 1 boneless beef sirloin steak (about 8 oz), 1 to 1 1/2 inches thick
  • 1 package (8.2 oz) Old El Paso™ Soft Flour Tortillas for Tacos & Fajitas (6 inch), (10 count)
  • 1/2 cup (from 9-oz container) Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce
  • 1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
  • 1 cup shredded lettuce
  • 1/2 cup seeded, diced tomatoes
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Recipe Continues Below

Preparation

  1. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander and salt. Add bell peppers and onions; toss to coat. Pour vegetable mixture in pan.
  3. In same bowl, mix remaining 2 tablespoons oil and the taco seasoning mix; add chicken and steak, and toss to coat. Add chicken and steak to pan with vegetables. Roast 10 minutes. Stir vegetables; turn chicken and steak. Roast 10 to 15 minutes longer or until chicken is no longer pink in center (at least 165°F), steak is cooked to desired doneness (145°F in center for medium-rare) and vegetables are tender. Cut chicken in thin slices; cut steak across grain into thin slices.
  4. Heat tortillas as directed on package. Divide chicken, steak and vegetables among tortillas. Top with sauce, cheese, lettuce and tomatoes.

Expert Tips

  • Round out the easy chicken and steak fajitas feast with Old El Paso™ Cilantro Lime Rice and Old El Paso™ Refried Beans.
  • For extra bright, fresh flavor, serve chicken and steak fajitas with chopped fresh cilantro leaves and lime wedges.
  • Crumbled queso fresco can be substituted for the shredded cheese.

Nutrition

1 Serving (2 Fajitas) Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 1190mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 4g); Protein 35g 

% Daily Value: Vitamin A 35%; Vitamin C 60%; Calcium 10%; Iron 30%;

Exchanges: 2 Starch, 1 Vegetable, 3 1/2 Lean Meat, 1/2 High-Fat Meat, 1 1/2 Fat

Carbohydrate Choice: 2.5

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