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easy sheet pan fajitas | NoBiggie.net

Sheet Pan Chicken Fajitas

Fajita Marinade that works great with chicken or steak! Feed a crowd and cook up an entire sheet pan of fajitas!

Author Kami | NoBiggie.net


For the Fajita Marinade:

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 green onions washed and cut in 1/2
  • 1 teaspoon garlic minced
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons brown sugar

For the Fajitas:

  • 2 pounds chicken (or steak) cut into chunks
  • 3 large bell peppers (yellow, orange, red or green) cut into strips
  • 1 large yellow onion sliced, ends discarded
  • 1 tablespoon olive oil

Serve with:

  • 8-10 flour tortillas
  • sour cream
  • fresh cilantro
  • grated cheddar cheese


  1. Start by making the fajita marinade: In a blender or in a bowl with an immersion blender add the: olive oil, soy sauce, green onions, garlic, lime juice, red pepper, cumin, and brown sugar. Blend to combine well.

  2. Add the uncooked chicken (or steak) to this marinade...either in a glass bowl or in a gallon sized ziplock plastic bag. Let the meat marinate for a minimum of one hour up to 4 hours in the refrigerator.

  3. Strain marinated chicken and discard the liquid marinade.

  4. Preheat oven to 400 F.

  5. On a rimmed baking sheet toss together the bell pepper and the onions with olive oil until coated.

  6. Add the marinated chicken (or steak). Toss to separate and spread it out mixed with the peppers and onions. Bake for 30 minutes. Half way through the bake time, take the pan out of the oven and flip all the pieces of chicken over to ensure even baking on both sides.

  7. Serve on warm flour tortillas with sour cream, cheese, chopped fresh cilantro.