Place an oven rack in the bottom third of the oven and another in the middle. Preheat oven to 400 degrees.
Servings and Ingredients
|2 tbsp. Hy-Vee vegetable oil|
|4 tsp. Hy-Vee garlic powder|
|2 tsp. Tajin seasoning|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. chipotle chili pepper|
|1 tsp. Hy-Vee oregano leaves|
|1 (1-to 1¼-lb.) boneless sirloin steak, about 3/4 inches thick|
|1 lbs. Hy-Vee True boneless skinless chicken breasts, sliced into ¼-inch strips|
|1 c. Hy-Vee Short Cuts bell pepper strips|
|½ yellow onion, sliced|
|2 portobella mushroom caps, sliced into ¼-inch strips|
|Cilantro leaves, for garnish|
|Hy-Vee fajita-size flour tortillas, for serving|
|Lime wedges, for serving|
Things To Grab
- Small bowl
- Rimmed baking pan
Combine vegetable oil, garlic powder, Tajin, cumin, chipotle chili powder, and oregano in a small bowl; set aside.
Place steak on a rimmed baking pan; pat dry with a paper towel. Rub all sides of steak with 2 teaspoons seasoning mixture; set aside. Place chicken breasts, pepper strips, onion, and mushrooms on a separate rimmed baking pan. Drizzle with remaining seasoning mixture; toss until coated. Spread into an even layer.
Place the chicken and vegetables pan on the middle rack and the steak pan on the lower rack, staggering pans to allow air flow. Bake steak, chicken, and veggie mixture 15 to 20 minutes or until steak is medium (140 degrees), and chicken is cooked through (165 degrees). Allow steak to rest 5 minutes.
Thinly slice steak. Toss with chicken and vegetables. Garnish with cilantro leaves. Serve with flour tortillas and lime wedges.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 75mg
- Sodium: 240mg
- Total Carbohydrates: 3g
- Protein: 25g