If you need to feed a crowd, this super easy chicken fajita recipe is amazing! Easy clean-up because it all cooks on one sheet pan.
5 from 2 votes


  • 2 chicken breasts, sliced into strips
  • 4 bell peppers in assorted colors, sliced into strips
  • 2 onions, sliced


  • 1/2 cup olive oil (or whatever oil you prefer)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1 tbsp. chili powder
  • 1 tspn. cumin
  • 1/2 tspn. coriander
  • 1 clove garlic, crushed
  • 1 dash hot sauce
  • 1/2 lime, juiced


  1. In a medium bowl, whisk ingredients for marinade together.

  2. Place chicken strips in a large Ziplock bag and veggies in another.

  3. Pour half of the marinade into each bag and refrigerate for at least 30 minutes but not much more than an hour.

  4. Cover a large sheet pan with foil and spray with non-stick spray.  Dump the chicken and veggies on the pan and roast at 425 degrees for 30 minutes.

  5. Serve on warm tortillas with fixings like grated cheese, sour cream, guacamole, jalapenos, lime wedges, salsa, etc.

  6. This recipe can be easily multiplied.  Figure about 1/2 chicken breast, 1 bell pepper and 1/2 onion for each person.  Use one batch of marinade for every four servings.