Sheet Pan Pork Fajitas Recipe

Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion, in flour tortillas on a plate. Topped with Cilantro Lime Crema, fresh cilantro leaves, and lime wedges. Sheet pan with pork, peppers, and onions in background along with crema and tortillas.
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Raise your hand if you hate washing dishes!  Well, my friend, sheet pan dinners are for you because everything cooks on a sheet pan for super easy cleanup. This Sheet Pan Pork Fajitas Recipe has all the incredible flavor you love from sizzling fajitas without the fuss because the oven does the work! The pork is tender, smoky, and so flavorful. Fill warmed flour tortillas with the pork, peppers and onions, then top with Cilantro Lime Crema!

SHEET PAN DINNERS

The basic rule with sheet pan dinners is to find items with similar cooking times or that can be added to the pan in the oven in stages.  For this Pork Fajitas Recipe, everything cooks at the same time.  However, in my Sheet Pan Flank Steak and Potatoes dinner, you need to start the potatoes earlier and then add the steak later.  Sometimes you may want to bulk up the dinner with some rice that you cooked ahead of time or a simple boiled pasta.  But in general, sheet pan dinners are a great way focus less on the starch and more on the veg!

Here are some of my favorite sheet pan dinners:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11)

PREP-AHEAD STEPS FOR THIS SHEET PAN PORK FAJITAS RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The good news about this recipe is that you can (a) prep all of the ingredients ahead and then cook on the night you want to eat or (b) cook everything ahead and reheat it!  There is a bit of prepping to do, so I HIGHLY recommend doing this on the weekend to save you time on the night you cook and eat it.

The Crema can be made up to 5 days in advance and stored in the fridge.  Chop the cilantro. Then in a mixing bowl, add the sour cream, cilantro, and salt. Cut the lime in half (stem to bottom) and add juice from half. Cut the other half into wedges for serving with finished fajitas. Mix the crema and keep in the fridge until serving.

Bowl with sour cream, cilantro, lime zest, and lime juice not mixed and lime cut in half next to bowl for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

For the rest of the veggies, peel, de-seed, and slice the peppers and onions into thin slices and place in a large bowl in the fridge until ready to mix with other ingredients.

Slice the pork tenderloin into thin strips about 3 inches long and 1/2 inch wide.

Strips of raw pork tenderloin on a plate for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

Add the pork to the bowl with sliced peppers and onions, along with the olive oil and water.

Last, mix seasonings in a small bowl (black pepper, garlic powder, chili powder, cumin powder, salt), then pour over the pork and veggies and mix to combine and coat.

 

COOK YOUR SHEET PAN PORK FAJITAS

Preheat the oven to 400 F degrees. Transfer the pork and veggies to a large sheet pan that is coated with olive oil. Spread out into a single layer. Bake in the oven for 15 minutes.

Raw seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.

While the pork and veggies bake, preheat a large pan and add the flour tortillas to slightly toast them on each side.

Cooked seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.
Serve the tortillas with the pork and veggies and top with the Crema.

RECIPE FAQS

Can I use another protein other than pork?  

You can substitute chicken breast strips or flank steak strips with the same cooking time.  You can also sub in shrimp, but check them at 10 minutes as they cook very fast.  If you want to go meatless, you could sub in slices of portabella mushrooms or zucchini.  You could also use extra firm tofu cut into strips.

How do I reheat the pork and veggies?  

If you cooked everything ahead and need to reheat it, you want to make sure you don’t dry out the pork.  The best way to do this is to warm it on medium heat in a skillet or pan.  You can add a couple tablespoons of water to both steam and moisten the fajita filling.  You can also warm in the microwave just until warmed, about 1-2 minutes.  Be careful not to overcook it in the microwave.

What can I serve with these Pork Fajitas?

You can serve a simple salad with some greens and tomato, steamed rice, Cilantro Lime Quinoa,  , or Easy Refried Black Beans.  On top, in addition to the tangy Cilantro Lime Crema, you can make this Easy Avocado Crema Recipe.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Sheet Pan Pork Fajitas Recipe

This Sheet Pan Pork Fajitas Recipe has all the incredible flavor you love from sizzling fajitas without the fuss because the oven does the work! The pork is tender, smoky, and so flavorful. Fill warmed flour tortillas with the pork, peppers and onions, then top with Cilantro Lime Crema!  The best part is the super easy clean up since it all cooks on 1 pan!

Course Main Course
Cuisine Mexican
Keyword fajitas, pork fajitas, pork tenderloin, sheet pan dinner
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

CILANTRO LIME CREMA

  • 1 cup sour cream
  • ½ cup Cilantro chopped
  • 1 Lime
  • ½ teaspoon Salt

PORK, ONIONS, PEPPERS:

  • 1 pound pork tenderloin
  • 2 red peppers or green peppers
  • 2 yellow onions
  • 2 teaspoons chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoons Salt
  • 1 teaspoons black pepper
  • 1 tablespoon Olive Oil
  • 2 tablespoons Water
  • 12 flour tortillas 6-8″

Instructions

Prep Ahead Steps

  1. MAKE CREMA. Chop the cilantro. Make the Cilantro Lime Crema by mixing the sour cream, cilantro, and salt. Cut the lime in half (stem to bottom) and add juice from half. Cut the other half into wedges for serving with finished fajitas. Mix the crema and keep in the fridge until serving.
    Bowl with sour cream, cilantro, lime zest, and lime juice not mixed and lime cut in half next to bowl for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.
  2. PREP VEGGIES. Peel, de-seed, and slice the peppers and onions into thin slices and place in a large bowl in the fridge until ready to mix with other ingredients.
  3. PREP PORK. Slice the pork tenderloin into thin strips about 3 inches long and 1/2 inch wide. Add to a bowl with sliced peppers and onions, along with the olive oil and water.
    Strips of raw pork tenderloin on a plate for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.
  4. MIX SEASONINGS. Mix seasonings in a small bowl (chili powder, cumin powder, garlic powder, salt, black pepper), then pour over the pork and veggies and mix to combine and coat.
    Seasonings in a clear bowl on counter. From top clockwise, there is ground black pepper, garlic powder, chili powder, cumin powder, and salt for the Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion.

Cooking Steps

  1. ROAST. Preheat the oven to 400 F degrees. Transfer the pork and veggies to a large sheet pan that is coated with olive oil. Spread out into a single layer. Roast in the oven for 15 minutes.

    Cooked seasoned strips of pork tenderloin, onion, red pepper, and green pepper on a sheet pan for the Sheet Pan Pork Fajitas Recipe.
  2. HEAT TORTILLAS. While the pork and veggies bake, preheat a large pan and add the flour tortillas to slightly toast them on each side.
  3. Serve the tortillas with the pork and veggies and top with the Crema. Enjoy!
    Sheet Pan Pork Fajitas Recipe with red pepper, green pepper, and onion, in flour tortillas on a plate. Topped with Cilantro Lime Crema, fresh cilantro leaves, and lime wedges.

Chicken Wild Rice Casserole with Zucchini and Mushrooms

Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish with missing corner piece and wood spatula in dish.
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Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish with missing corner piece and wood spatula in dish.

This is one warm, comforting, and hearty dinner!  Chicken Wild Rice Casserole with Zucchini and Mushrooms has nutty and chewy wild rice, chunks of chicken, tender zucchini, earthy mushrooms topped with swiss cheese.  Everything cooks in this one casserole dish for super easy clean up too!  It’s a great dinner to make ahead and simply reheat on long Summer days, busy Fall weeknights, or cold Winter evenings.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Chicken Wild Rice Casserole with Zucchini and Mushrooms on a plate with a fork. Turquoise casserole dish on counter in background.

WILD RICE IS NOT ACTUALLY RICE, BUT IT’S SUPER GOOD FOR YOU!

That’s right, my friends, wild rice is not rice.  While it is a cousin to rice, it’s actually a semi-aquatic grass seed, meaning that it’s the seeds of plants that grow in shallow water.  It has an outer shell and a soft, chewy center and a deeper, nuttier flavor than white rice.

It also has greater health benefits vs. white rice!  Wild rice has almost three times more fiber, more protein, and antioxidant activity that’s is up to 30 times greater than white rice.

You can swap in wild rice for most white rice recipes, such as Easy Tex Mex Unstuffed Peppers with Ground Chicken or Family Chickpea Coconut Curry with Veggies

Uncooked wild rice in a casserole dish for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large casserole dish that’s approximately 10×12, 12×12, 10×13 or similar.

PREP-AHEAD STEPS FOR CHICKEN WILD RICE CASSEROLE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

You can actually make this entire casserole ahead and simply reheat it!  But if you just want to get ahead before baking it, then you can cut the zucchini and the mushrooms, as well as thinly slice the scallions.

Cut the raw chicken into 1 inch cubes. Season with salt and pepper.

Either store these prepped ingredients in sealed containers in the fridge or move on to the cooking steps.

COOK YOUR CHICKEN WILD RICE CASSEROLE

Preheat oven to 400 F degrees. Add all rice ingredients to casserole dish. Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 40 minutes.

Measuring cup pouring broth into uncooked wild rice, garlic powder, and salt in a casserole dish for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

Hand using fork to mix uncooked wild rice with broth and milk in a casserole dish for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

Aluminum foil covering a casserole dish for Chicken Wild Rice Casserole with Zucchini and Mushrooms.After 40 minutes, remove the rice from the oven and add the Zucchini, mushrooms, scallions, chicken, salt, pepper, oregano, and ground thyme. Mix and press everything down into the liquid. Bake covered for another 10 minutes. After 10 minutes, remove the cover and bake 10 minutes more.

Uncooked triangle-cut zucchini and mushrooms added to casserole dish over rice and broth for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

Raw cubed chicken with salt and pepper being added on top of zucchini and mushrooms added to casserole dish over rice and broth for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

Raw chicken, zucchini, scallions, and mushrooms mixed in casserole dish over rice and broth for Chicken Wild Rice Casserole with Zucchini and Mushrooms.

For the final 5-10 minutes, add the cheese to the top and bake for 5 minutes or until the cheese is melted.

6 slices of swiss cheese added to the top of Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish

RECIPE FAQS

Can I use Brown or White Rice Instead?

Yes, you can swap in any rice you want.  Brown rice will cook in the same time as the wild rice, so follow the same instructions.  White rice will cook faster, so 30 minutes should be enough time for Step 1 in the cooking steps.

Can any other vegetables be used in this recipe?

You can replace the zucchini or mushrooms with a variety of veggies.  You can use broccoli florets, carrots (cut into thin triangles), celery, bell peppers, or brussels sprouts (quartered), to name a few.  Simply replace with the same quantity.

Can I freeze this casserole?

Yes, you can freeze this casserole.  I recommend cooking it first, then cooling it in the freezer, finally moving it to the freezer.  To cook it, you can thaw it in refrigerator for 24 hours ahead.  Then warm it in the oven at 350 degrees for 30-45 minutes until warmed through in the center.  You can also reheat it straight from the freezer, but will need to add 20 minutes or so to the cooking time.

ENJOY!  😍 Carrie

Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish with missing corner piece and wood spatula in dish.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Chicken, Zucchini, & Mushroom Wild Rice Bake

This is one warm, comforting, and hearty dinner!  Chicken Wild Rice Casserole with Zucchini and Mushrooms has nutty and chewy wild rice, chunks of chicken, tender zucchini, earthy mushrooms topped with swiss cheese.  Everything cooks in this one casserole dish for super easy clean up too!  It's a great dinner to make ahead and simply reheat on long Summer days, busy Fall weeknights, or cold Winter evenings.

Course Main Course
Cuisine American
Keyword casserole, chicken and rice, chicken recipe, mushrooms, rice bake, wild rice, zucchini
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Rice

  • 1 1/2 cups Wild rice uncooked
  • 2 1/2 cups Chicken Broth or 3 cups Water + 3 tsp Chicken Base
  • 1/2 cup Half and Half
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt

All Other

  • 1 Large Zucchini (or 2 medium, about 2 cups cut into triangles)
  • 8 ounces Mushrooms Cremini or White Button
  • 3 Scallions
  • 1 lb chicken breasts skinless, boneless (raised w/o antibiotics)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Ground Thyme
  • 4 slices Swiss Cheese

Instructions

Prep Ahead Steps (you can do these steps while the rice cooks or do ahead)

  1. Cut the zucchini in half lengthwise, then slice into half circles about 1/4 inch thick. Clean mushrooms with a dry paper towel and quarter. Thinly slice the scallions, separating a tablespoon of the green slices to save for garnish.

  2. Cut the raw chicken into 1 inch cubes. Season with salt and pepper.

Cooking Steps

  1. Preheat oven to 400 F degrees. Add all rice ingredients to casserole dish. Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 40 minutes.

    Hand using fork to mix uncooked wild rice with broth and milk in a casserole dish for Chicken Wild Rice Casserole with Zucchini and Mushrooms.
  2. While the rice cooks, measure out the other ingredients and pull out the chicken, veggies, and cheese.

  3. After 40 minutes, remove the rice from the oven and add the Zucchini, mushrooms, scallions, chicken, salt, pepper, oregano, and ground thyme. Mix and press everything down into the liquid. Bake covered for another 10 minutes. After 10 minutes, remove the cover, add the swiss cheese slices on top and bake 5 minutes more until the cheese is melted.

    6 slices of swiss cheese added to the top of Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish
  4. Remove from the oven and let rest for 10 minutes. Garnish with the reserved scallion greens. Serve and enjoy!

    Chicken Wild Rice Casserole with Zucchini and Mushrooms in a casserole dish with missing corner piece and wood spatula in dish.