Sheet Pan Chicken Fajitas - Budget Bytes (2024)

FAQs

How much chicken do I need for fajitas for 30 people? ›

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol.

I'd say half a pound a person. People tend to eat a little bigger at family events and if you family is like mine, you'll probably have some big eaters. While I generally think 1/4-1/3 pound would be appropriate for a regular dinner, I think upping it to 1/2 pound would be a good idea.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

To feed about twenty people with three pieces each (thighs, legs, and wings), you would need a total of 60 chicken pieces (20 people * 3 pieces each). Typically, a whole chicken can be divided into 8 pieces (2 thighs, 2 legs, and 4 wings).

If chicken is the main entree, like these pan-seared chicken breasts, you can plan on 4 to 6 ounces per person. It can also vary based on the number of side dishes you plan to serve. If chicken is being added to pasta or stew, then you might not need a generous amount. In these cases 3 to 4 ounces per person is plenty.

Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.

I cook fajitas for my work (about 30 people) and I try to do 1/2 pound per person. I also do half pound per person. I do one pound of beans per eight people. Beans are cheap, so you can always throw in an extra pound to be safe.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

Wrap flour tortillas with foil and set aside. Get condiments ready. 4. Party time: One hour before serving place Pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.

How much chicken do I need for 16 people? ›

For each adult, count on having about 4 to 5 ounces of cooked chicken, 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield about 5 ounces cooked.

Savory Fajita Seasoning & Marinade's uniform texture works well when added to liquids or sauces for marinating meats and vegetables. Try this easy and delicious Beef Fajitas Recipe: 1. Combine the 2 cups canola oil and 1/3 cup McCormick Culinary® Savory Fajita Seasoning & Marinade.

Ingredients: Corn Starch, Salt, Sugar, Sea Salt (potassium magnesium chloride, salt), Spice, Chili Pepper.

Assuming you're serving chicken thighs and aiming for a generous portion: Each chicken thigh serves approximately 2 people. For 30 people, you would need about 15 chicken thighs.

I cook fajitas for my work (about 30 people) and I try to do 1/2 pound per person. I also do half pound per person.

Plan for ¼ pound of chicken per person. One pound of chicken will yield about 2 cups of pulled chicken. When you're making it for a large group, don't worry if you over estimate so you don't run out of food.

I cooked 4 pounds of boneless, skinless chicken breast and wound up with enough meat for 30 tacos/tostadas.