Sheet Pan Fajitas with Chicken and Steak

These Sheet Pan Fajitas take less than 30 minutes from start to finish and can be made with chicken, steak or both. With just some spices and oil, you can turn regular peppers, onions and your choice of meat into a meal your entire family will enjoy.

We love a quick family meal that can be on the table in under 30 minutes, and this sheet pan fajita recipe is just that. Clean up is fast because everything is cooked on just one sheet pan and by covering it in foil, you save some scrubbing.

Sheet Pan Fajitas Recipe

I love this quick dinner idea. In under 30 minutes, you can have this easily-modified dinner, perfect for the whole family.

One tip–be sure to cut both the vegetables and meat into thin, even slices to ensure quick and even cooking.

We fixed both chicken and steak for this dish, but you can choose just one to fix or the other.

Have a big family or making dinner for a crowd? Just slice up more veggies and meat and use a bigger sheet pan!

Ingredients

• Chicken breasts or chicken thighs
• Steak
• Garlic Powder
• Chili Powder
• Cumin
• Salt
• Black Pepper
• Olive oil or vegetable oil
• Onions
• Bell Peppers (red bell peppers, green bell peppers, yellow bell pepper, etc.)

How to Make Chicken and Steak Fajitas in the Oven

Step by Step Instructions

1. Mix together seasoning blend—garlic powder, chili powder, cumin, salt and pepper.
2. Arrange sliced chicken and steak, onions and peppers on a sheet pan that has been covered with aluminum foil and sprayed with nonstick cooking spray.
3. Drizzle with oil, and sprinkle generously with seasoning blend. Toss to coat.
4. Bake for 10-20 minutes or until everything is cooked through, stirring once or twice.
5. Serve up in corn tortillas, flour tortillas, over rice or in a salad with your favorite toppings such as sour cream, guacamole, beans, lime juice, salsa, shredded cheese, diced tomatoes, pico de gallo, and fresh cilantro.

Storage Instructions

Let leftovers cool completely. Store in an airtight container in the fridge for up to a week.

For the full recipe on how to make oven fajitas, scroll to the bottom of this post. 

Recipe FAQs

• You can easily use just chicken or just steak for these healthy sheet pan fajitas.
• These have a bit of kick from the chili powder. Feel free to take it down a notch, or use less seasoning.
• When thinking about what cut of steak to use, a flank or skirt steak would work well for these fajitas.
• You can also customize these fajitas with different color peppers for a colorful dish.
• If you are avoiding onions while on a Keto diet, simply leave them out! Still want some onion flavor, use scallions instead.
• Looking for another way to use a Flank steak? Try our Flank Steak Taco Salad.

Recipe Variations

• Use all chicken or all steak!
• Take a shortcut and use a fajita packet seasoning mix instead of making your own homemade fajita seasoning, if you desire.
• Serve in taco shells, over rice, in your scrambled eggs or however you choose!
• Roast other veggies instead of bell peppers. Try corn, zucchini, tomatoes, etc.
• Sometimes, I use banana peppers instead of bell peppers.
• Instead of vegetable oil, try olive oil or avocado oil.

What side goes well with fajitas?

• Refried Beans
• Spanish Rice
• Fried Corn
• Corn Casserole
• Seasoned Black Beans
• Chips and Salsa (or queso)

What cut of steak for fajitas?

For fajitas, a flank or skirt steak would work well since they tend to be less expensive. Be sure to cut against the grain for tender fajita meat. If money isn’t an issue, ribeye steak, sirloin or porterhouse steak would work too since they have more fat marbled through them.

Love Mexican? Try our Crock Pot Taco Soup and Crock Pot Acapulco Enchiladas.

Taco-Inspired Dinners

Easy Taco Salad

Nacho Soup

Beef and Potato Tacos

Taco Rice Skillet