Sheet Pan Chicken Fajitas

Ran out of time while chopping everything so I did it on the stovetop with keto-fajita seasoning I found a while back. One kiddo won’t eat peppers tho, so I did it in two separate pans.

Overall, a very tasty recipe. I added 2 TBSP fresh garlic in addition to the garlic powder, 1 1/2 TBSP cilantro and a large can of green chilies. I marinated for about an hour, then baked for 30 minutes at 450 degrees and it turned out perfect. The only thing it needed was a bit more salt.

I definitely added a bit more seasoning because it looked like it wasn't enough and that was the right call.

I would add more seasoning in the mixture and also before cooking but delicious and easy to make!

Added a lot more spices and some garlic, but very tasty and easy!

Used chicken thigh instead of chicken breast Sprinkled extra seasoning over all ingredients after prior to putting into oven

Had with corn fajitas shells and toppings

These were good and easy when you need part of the meal to be passive cooking. I do prefer fajitas on a flat top or stove top more as you get that char and caramelization that you don't get from the sheet pan.

made this! sadly no picture, but it turned out amazing! I'd try it again anytime~

Made per directions except I added 1/4-1/3 cup of lime juice (for tenderizing and a little zing). Marinated for 2.5hrs. I'm a Tex-Mex lover through and through... These were decent and very easy to clean up. Unfortunately the meat and veggies cook at different rates, so the veggies came out mushy when the meat was done. I might make this again, but, frankly, I think the skillet or grill gives a better product. I'd give this about a 6/10, unfortunately.

I would definitely make this again. I did add some cilantro lime seasoning as well as some jalapeno seasoning to jack the heat up a bit. My family really enjoyed this meal and was very easy to make.

It was very good. I'll be making this again most definitely

Added smoked paprika to the spice mix.

Add prediced ham and sautee with eggs

Came out great! And was super easy.

Super easy and delicious. Marinated for 2 hours. Cooked for 18 minutes and then broiled it for about 2 minutes. It was crowd pleasing!

It was so tasty

Honestly, we changed it up! After seasoning the chicken, place in the airfryer (on grill setting, if you have one) on 390°F for 20 minutes, flip at 10 minutes. Let rest on cutting board after cooking. Pair with Mexican Rice and a Green Chile Guacamole. *Chef's kiss*

I doubled the cumin because we love that spice and added the juice from a quarter of a lemon to the marinade. Everyone liked it.

Easy to make and delicious 😋 the whole family loved it!

Put timer for 20 minutes and chicken was cooked peppers were perfect. I doubled the sauce and it was perfect.

Prep (slicing) took a while, but it was worth it! My teens gave it the ultimate compliment: "not bad." They will slice veggies without complaining next time.

this was super delicious! to make things even easier, I used a simple pack of fajita seasoning. i topped it with a creamy salsa sauce by mixing medium salsa, plain greek yogurt, and sour cream, and it really helps to balance the acidity. also be sure to juice a small lime over the whole sheet before baking for that good citrus tang.

Miammm!! So delicious, I had double the recipe but we almost didn't have enough because everybody took 2&3 portions!😲 It's a hit here. We'll be making it again!

I rounded all the teaspoon measurements and topped everything with Lemon Juice. Absolutely delicious

Super easy. I didn't let my marinate in the fridge like it said because I didn't have time. It still tasted great though. I also suggest adding taco cheese.

Delicious and so simple. Prep work takes time, but it only needs to cook for 20 min.

Good but makes you poop if you can’t handle heat

For time saving did cook in skillet, overall very tasty and kid approved. Great for taco Tuesday!

This was delicious and easy! Hardest part was slicing everything. Got green, orange, and red/yellow striped peppers. I had frozen tenderloin on hand, so I sliced those up. The recipe doesn’t really specify how the chicken should be sliced, so I went with about 1/4 inch slices (against the grain). I added a little bit of onion powder and white pepper to the marinade since I like it. Next time I’m going to leave more “spikes” and not settle everything quite so flat. The pieces that were sticking up got nice and charred and crispy which worked really well. Paired well with black beans, and between two people there are a ton of leftovers. Will for sure be moving this one into the rotation.

We only used green pepper and dark meat chicken (to satisfy different food allergies and preferences) but it was still very good!