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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Maggi Seasoning: Soy sauce, Worcestershire sauce
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced fresh onion (1 tbsp)
• Instead of Lemon Pepper Seasoning: Lemon zest + black pepper
• Instead of Lime Juice: Bottled lime juice
• Instead of Smoked Paprika: Regular paprika
• Instead of Cooking Oil: Olive oil (light)
• Instead of Texas Originals Chicken Fajita Seasoning: Homemade fajita spice blend
• Instead of Bell Peppers: Yellow or orange peppers
• Instead of Onion: Sweet onion
• Instead of Long Grain Rice: Basmati rice
• Instead of Tomato Chicken Bouillon Powder: Chicken broth cubes
• Instead of Ground Cumin: Cumin seeds (toasted & ground)
• Instead of Black Pepper: White pepper
• Instead of Avocado: Mashed ripe banana (for texture)
• Instead of Red Onion: White onion
• Instead of Salt: Sea salt
• Instead of Pepper: White pepper

Equipment Needed

• Zip‑Top Bag
• Cutting Board
• Chef Knife
• Measuring Spoons
• Measuring Cups
• Baking Sheet
• Parchment Paper (optional)
• Skillet
• Wooden Spoon or Spatula
• Tongs (optional)
• Food‑Scale (optional) (optional)
• Meat Thermometer
• Mixing Bowl

Critical Steps — Do Not Skip

• Marinating the chicken for at least 1 hour
• Baking chicken at high heat (450°F) until internal 165°F
• Not lifting the lid while the rice simmers
• Allowing chicken to rest before slicing

Chef Tips from the Video

• Line the baking sheet with parchment paper for easy cleanup.
• Add a splash of orange juice to the guacamole for a subtle citrus twist.
• For extra smoky flavor, use chipotle powder in the fajita seasoning.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, rice, and guacamole in airtight containers for up to 3 days. Keep guacamole covered with plastic wrap touching the surface.

Freezer: Freeze sliced cooked chicken and rice in freezer‑safe bags for up to 2 months. Thaw in refrigerator before reheating. Do not freeze guacamole.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours ahead and keep refrigerated.
• Cook the Mexican rice a day ahead; reheat with a splash of water.
• Prepare guacamole and store with plastic wrap on top to minimize browning.

Frequently Asked Questions