Sheet Pan Fajitas

One and done

Life is busy and putting dinner on the table every night can be a challenge. Resist the urge to drive-thru and try the quick and easy sheet pan craze. Only one dirty pan for a meal? Sign me up!

Everything gets placed on a sheet pan, put in the oven and voila, dinner is ready often in 30 minutes or less. With just a bit of planning, you can have a nutritious dinner on the table, spend less time cleaning up and enjoy more time with your family. ~ Valerie

Sheet Pan Fajitas

Submitted by: Jill Asbury, Egyptian Electric Cooperative Association
Course Main Dish
Servings 4


  • 2 pounds protein (chicken breasts, strip steak and/or shrimp)
  • 3 bell peppers– yellow, red and green cut into strips
  • 1 large onion cut into strips
  • 4 tablespoons olive oil

Fajita seasoning

  • 2 teaspoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Cayenne pepper


  • Preheat oven to 425 F.
  • Place sheet pan lined with aluminum foil or parchment paper in oven.
  • Cut chicken and/or steak into strips.
  • Toss protein in 2 tablespoons olive oil. Sprinkle protein evenly with fajita seasoning.
  • Toss vegetables in remaining oil.
  • Place steak or pork and vegetables on hot sheet pan and cook for 20-25 minutes or until protein is fully cooked. If using shrimp, add after vegetables have cooked 15 minutes.
  • Serve with warm tortillas and toppings such as shredded lettuce, diced tomatoes, sliced jalapenos, salsa, guacamole and sour cream.
  • Tip: you can use store-bought fajita seasoning, if desired.


Nutrition information: 318 calories; 17.7g fat; 1820mg sodium; 15.9g carbohydrates; 26g protein.