As a soon-to-be mama of two, and heck, a mama of ONE, life is busy. So I can't even imagine those of you who have three, four, five kids-- I salute you! Life isn't easy as a mama no matter how many kiddos (and husbands, pets, you name it!) in your brood. I understand the weeknight struggle all too well with only our little fam, so with that in mind, the recipes I create for my programs and my clients HAVE to be easy.
This recipe is an oldie but goodie, and I'm surprised I haven't shared it here on the blog, before! Talk about easy-- I take the hands-on out of fajitas by throwing them in the oven, and they're done in less than 30 minutes. Throw them in tortillas for a more traditional route, on top of cauliflower rice for a paleo, fiber-rich version or even atop some rice. The possibilities are endless-- and delicious. The seasoning is incredibly kid-friendly (read: not spicy!). We like to make it fun and individual with a fajita bar, with all the toppings you can think of- cilantro, avocado, pickled jalapenos, cheese, sour cream. Yum!
Try them out-- and if you're feeling like you'd like to mix it up, go ahead and try them with sliced steak or pork, instead!
4 bell peppers, color of choice 2 medium red onions 1 lb chicken breast, sliced thinly avocado oil, as needed juice of 1 lime fajita spice blend, as needed more lime, cilantro, avocado, sour cream or cheese to serve fajita spice blend: 1 tbsp chili powder 1 tbsp cumin 1 tsp garlic powder 1/2 tsp smoked paprika 1 tsp sea salt 1. Preheat oven to 375. Grease a large metal baking pan with avocado oil. Layer bell peppers, red onion and chicken breast on top. 2. Drizzle with avocado oil and sprinkle generously with fajita spice blend. 3. Squeeze half a lime over top and place in oven. 4. Bake for 15-20 minutes, until chicken is about half cooked. Toss and place back in oven. 5. Cook for an additional 10-15 minutes until chicken is cooked through and veggies are soft.
What is your favorite dinner-in-30? Share with us!