30-Minute Chicken Marinade 
Original Creole Seasoning 
Creole Butter & Herb Rice Dinner Mix 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeAs the kids go back to school and life gets super busy, Key to My Lime has the most flavorful Cajun Chicken Fajita Bowl Meal Prep that makes it easy to eat well all week long.
Shop Tony's Flavors In This Recipe
Ingredients
-
1 Large Boneless Skinless Chicken Breast
-
1/3 Cup Tony’s 30-Minute Chicken Marinade
-
1 1/2 Teaspoons Chili Powder
-
1/2 Teaspoon Ground Cumin
-
1/4 Teaspoon Tony’s Original Creole Seasoning
-
1/8 Teaspoon Ground Coriander
-
1/8 Teaspoon Smoked Paprika
-
Pinch of Crushed Red Pepper Flakes
-
1 Tablespoon Olive Oil
-
2 Large Red, Yellow, or Orange Bell Peppers, Stem and Seeds Removed, Sliced into Thin Strips
-
1 Medium Sweet White Onion, Sliced into Thin Strips
-
1 Box Tony’s Creole Butter & Herb Rice Dinner Mix
-
Cheddar Cheese, Grated (Optional for Topping)
-
Fresh Cilantro, Chopped (Optional for Topping)
-
Salsa (Optional for Topping)
-
Sour Cream (Optional for Topping)
- Clear
Directions
- In a medium bowl, coat the chicken breast in the Tony’s Chicken Marinade. Cover the bowl and refrigerate it for 30 minutes to marinate, longer for a more intense flavor.
- Cook the Tony’s Butter & Herb Rice according to the package instructions.
- Preheat oven to 450°F.
- In a small bowl, combine chili powder, ground cumin, Tony’s Original Creole Seasoning, ground coriander, smoked paprika and crushed red pepper flakes.
- Heat a large nonstick skillet over medium-high heat. Once hot, add the olive oil to the pan and swirl to coat the bottom of the pan. Turn the heat down to medium and add the sliced bell peppers and onion. Sauté for about 5 minutes, then sprinkle the spice mix over top. Sauté for an additional 1-2 minutes, or until the spices are fragrant and the peppers and onion are starting to become tender but still a bit crisp.
- Once the chicken is finished marinating, bake it for 18-20 minutes, or until the chicken is cooked through and the internal temperature reads 165°F on an instant read meat thermometer (this could take longer if you are cooking an extra-large chicken breast). Once the chicken is finished cooking, let it rest for 10 minutes before slicing it.
- Assemble the meal prep containers with equal amounts of rice, bell peppers and onion, sliced chicken and optional toppings.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get Recipe