Easy Sheet Pan Chicken Fajitas Recipe

Ingredients

• 2 lb Chicken Breast (Boneless, skinless; cut each breast in half)
• 2.5 Tbsp Maggi Seasoning (Liquid seasoning sauce)
• 2 tsp Garlic Powder (Granulated)
• 2 tsp Onion Powder
• 1 tsp Lemon Pepper Seasoning (Contains salt)
• 2 Tbsp Lime Juice (Juice of 1 medium‑large lime)
• 1.5 tsp Smoked Paprika
• 2.5 Tbsp Cooking Oil (Neutral oil such as canola or vegetable)
• 2 Tbsp Texas Originals Chicken Fajita Seasoning (Store‑bought fajita blend)
• 2 Bell Peppers (One red, one green; sliced)
• 1 Onion (Medium‑large, sliced)
• 1.5 cup Long Grain Rice (Rinsed and drained)
• 1.5 Tbsp Tomato Chicken Bouillon Powder (Dissolved in water with rice)
• 1 tsp Ground Cumin
• 0.5 tsp Black Pepper (Cracked)
• 3 cup Water
• 1 Avocado (Small or half a large; for guacamole)
• 2 Tbsp Red Onion (Finely diced for guacamole)
• to taste Salt
• to taste Pepper

Instructions

1. Marinate Chicken

   Cut the chicken breasts in half, place them in a zip‑top bag, add Maggi seasoning, garlic powder, onion powder, lemon pepper, lime juice, smoked paprika, cooking oil, and Texas Originals fajita seasoning. Seal the bag, massage to coat, and refrigerate for at least 1 hour.

   Time: PT15M

2. Prepare Vegetables

   Slice the red and green bell peppers and the onion. Lightly oil the baking sheet and spread the vegetables in an even layer.

   Time: PT10M

3. Preheat Oven

   Preheat the oven to 450°F (232°C).

   Time: PT10M

   Temperature: 450°F

4. Bake Chicken

   Remove the chicken from the fridge, let it sit 15 minutes, then place the whole pieces on top of the bed of vegetables. Sprinkle any remaining dry rub over the top and bake until the chicken reaches an internal temperature of 165°F, about 10 minutes.

   Time: PT10M

   Temperature: 450°F

5. Rest Chicken

   Remove the pan from the oven and let the chicken rest for 15 minutes before slicing.

   Time: PT15M

6. Toast Rice

   In a skillet, heat a drizzle of cooking oil over medium‑low heat. Add the rinsed rice and toast, stirring constantly, until lightly golden and fragrant, about 5 minutes.

   Time: PT5M

7. Season Rice

   Sprinkle ground cumin, onion powder, garlic powder, cracked black pepper, and tomato chicken bouillon over the toasted rice. Stir for 1 minute to combine.

   Time: PT1M

8. Simmer Rice

   Add 3 cups of water, increase heat to bring to a rapid simmer, then lower to a gentle boil, cover, and cook for 15‑18 minutes.

   Time: PT18M

9. Rest Rice

   Turn off the heat and let the covered rice sit for an additional 10 minutes.

   Time: PT10M

10. Fluff Rice

    Uncover and fluff the rice gently with a fork.

    Time: PT2M

11. Make Guacamole

    In a bowl, mash the avocado, add finely diced red onion, lime juice, salt, and pepper. Mix until combined; keep chunky or mash smoother to taste.

    Time: PT5M

12. Slice Chicken

    Slice the rested chicken into thin strips and return them to the sheet pan to mingle with the cooked vegetables.

    Time: PT5M

13. Assemble & Serve

    Dish out a portion of rice, top with chicken strips and sautéed peppers/onions, and add a side of guacamole. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

18 g

Fiber

6 g