I’ve done some New Year’s cleaning and purging. To be honest, that means my house looks
amazing horrible. I pulled things out of every room and cupboard. Made my piles–to toss, to donate, to ponder.
And then I got bored and walked away.
Then I fussed around a bit more. Leaving a trail of destruction wherever I went. Like my own little snail trail. Okay, ew.
But then I got hungry and walked away. And so on.
I need to step it up this week.
A meal like these fajitas would be perfect this week. It’s so easy to prep everything in the morning then bake shortly before dinner time. You can increase the amount of spices to kick up the heat factor. I usually eyeball the measurements, but I measured a bit for you the last time I made them. I use essentially the same ingredients as my easy fajitas, but these are even easier since I don’t have to stand at the stove to cook them. I also get a bigger batch done this way. So we gobble these up for dinner plus I’ve leftovers for quick lunches. Score.
I wish I had nicer photos for you, but I’ve not planned well with photos and I cook dinner at, well, dinnertime so it’s dark by the time the meal is ready. That’s life around here, folks. We digress though.
Top these with cilantro, sour cream, cheese, salsa, whatever you like and enjoy! Time for me to get back to work! Clean up my trail. 🙂
- For seasoning: 2 to 3 tsp. chili powder
- ½ Tbsp. smoked paprika
- ½ to 1 tsp. granulated onion
- ½ tsp. garlic powder
- 1 to 2 heaping tsp. cumin
- pinch of cayenne
- ½ tsp. salt plus another ½ tsp., separated
- 2 tsp. cornstarch
- For fajita mix: 1 large onion, sliced
- 2 green bell peppers, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 cup mushrooms, sliced
- 2 large cloves garlic, minced
- 1 lb. chicken breast, sliced into thin strips
- 2 Tbsp. grape seed oil or olive oil
- Optional additions: cilantro, sour cream, salsa, shredded cheese, lime slices
- Preheat oven to 400°. Place onion, peppers, mushrooms, and garlic in a 9x13-in. baking dish. Add chicken and mix together. Mix all seasoning ingredients except for ½ tsp. salt in a small bowl and spread over chicken and veggies. Drizzle oil over all and mix everything together until all ingredients are well seasoned. Near the end of bake time, sprinkle the remaining ½ tsp. of salt over the chicken and vegetables, and stir (or add the amount you'd prefer). Bake for 35-45 minutes until chicken is cooked through. Squeeze a bit of lime over all of it. Serve with tortillas and any additions you choose.