Chicken fajitas from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 80) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour or overnight.

  • casey_mu301h on March 10, 2026

    Double seasoning

  • jessica_me21zm on February 16, 2026

    Loveee this recipe.

  • averythingcooks on August 28, 2025

    This note is really about the marinade as I didn't bother with a sheet pan, just using a skillet. It was tasty & a great use for some pineapple juice in my freezer. I ran the marinade through a small blender putting 1/2 with the chicken (about a 2 hour marinade) & saved the other 1/2 to add at the end. I cooked the veg 1st (using a mix of sweet & hot peppers of every colour EXCEPT green) then removed them, cooked the chicken and then put the veg + remaining marinade back in for a quick heat up & a blast under the broiler. We like things hot so a hot chili powder, fresh hot garden chiles + a hot salsa & pickled jalapenos at the end made for some pretty good fajitas :)

  • alliebaybay on February 09, 2021

    Made these for dinner tonight and they are bomb!!! So good and not a whole lot of work which is perfect for a weeknight. Love that everything cooks on one pan. We just had them with cilantro cheese and Valentina on top with no guacamole and recipe is only 355 calories for two fajitas. Will definitely make again!

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