Jess Kehoe, PT, DPT, CSCS
Easy dinner? Kids ask for seconds? Yes please!!
I have embraced the popular sheet pan trend and it’s no wonder it’s so popular. It really makes for good food, fast prep, and quick clean up. This is a recipe I found that we really like in our house. I’ll even whip up a double batch of the spice mix for even faster prep the next time I want to make these yummy fajitas.
One pound Chicken (I use skinless and boneless thighs, but you can also use breasts, your choice)
2 tablespoons olive oil
1 tablespoon chili powder
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon balck pepper
1 yellow onion
3 bell peppers (any color combo you like...I think red and yellow ones are sweeter when roasted…)
Preheat oven to 425
Mix your spices in a small bowl.
Slice your chicken into strips, about ½ - 1 inch wide. Coat the chicken in one tablespoon of olive oil and then coat the chicken with your spice mix.
Slice the bell peppers and onion into strips and toss with one tablespoon of olive oil.
Place chicken and veggies on your pan (a piece of foil will make for a much quicker clean up!) and place in the hot oven for 20-25 minutes, or until the chicken is cooked through.
Serve with warm tortillas, salsa, avocado, sour cream or any other toppings you like.