Sheet Pan Fajitas

Yield: 4

Author: MA Satterfield

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Sheet Pan Fajitas

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 lb boneless, skinless chicken tenderloins, sliced thin
• 1 lb flank steak, sliced thin
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 3 tbsp taco seasoning
• Salt, to taste
• Pepper, to taste

Instructions

1. In a large zip-top bag, add the sliced chicken and steak. Drizzle with olive oil and sprinkle with taco seasoning. Close the bag and shake and toss to coat evenly.
2. In another zip-top bag, add the sliced onion and bell peppers (no oil or seasoning yet).
3. Store both bags in the refrigerator until ready to bake.
4. When ready to cook, preheat the oven to 425°F.
5. Spread the veggies onto a large sheet pan. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.
6. Add the marinated meat to the sheet pan, spreading everything out evenly.
7. Bake for 25–30 minutes, or until the meat is cooked through and the vegetables are tender.
8. Serve warm in tortillas, over rice, or enjoy on its own!