Welcome to Week 2 of The Sunday Supper Club!
Last week we kicked things off with my Sheet Pan Salmon and I shared how I’ve been living in a food rut and how the decision to to try out Intermittent Fasting and a No Spend Month led to a very simple goal this year…create healthy, flexible, affordable dinners that are easy to execute and wow on the table, fulfill the tummy’s of the people I love and who’s leftovers double as tasty week day meals.
This is the Sunday Supper Club! And you’re cordially invited.
Relaxed, casual meal inspiration to get you and me back into the kitchen. These are the real meals I’m serving up each week to my family. Nothing fancy, and no experts here. These are recipes you know, or things you’ve been meaning to try. My goal is to help inspire you to get back into your kitchen, cooking clean healthy meals that everyone in your family will like.
So, for Week 2…my foolproof Sheet Pan Chicken Fajitas
What You Need
Chicken, breast or strips work great
Red Onion, sliced and/or cut in large chunks
Sweet Peppers, sliced and/or whole….I love to use a variety of Red, Yellow & Orange…preferring the small varieties, because my kids love to eat those whole
Zucchini, sliced length wise
Jalapenos, whole
Olive Oil, Cumin, Salt & Pepper
Sheet Pan & Parchment (not necessary but preferred making cleanup a breeze and items to not stick to the pan
Tortillas, flour, corn or long strips of romaine work great (the latter being my current go to)!
Condiments, you can get as creative as you want here, we go for sliced jalapenos, sliced avocados, along with our three-ingredient guacamole (avocados, lime, red onion), black beans, frozen corn, cilantro and our “sour cream” (for this we mix Greek yogurt and lime juice - good, healthier substitute for the real deal)
To Make
Heat oven to 475 degrees F
In a large bowl, coat vegetables in olive oil and pepper to taste. Then place them on a parchment lined sheet pan
In same bowl, coat chicken breast in olive oil, cumin, salt & pepper. Place on sheet pan.
Put in oven for about 25 minutes, until chicken is cooked to 165 degrees F, tossing vegetables half way through to prevent burning.
While sheet pan is cooking, prepare all your condiments…we go for sliced jalapenos, sliced avocados, along with our three-ingredient guacamole (avocados, lime, red onion), black beans, frozen corn, cilantro and our “sour cream” (for this we mix Greek yogurt and lime juice - good, healthier substitute for the real deal)
Heat up tortillas, to get that from the fire look, I literally put mine over my gas stove top flame, flipping until a few char-marks appear. For myself I stick with lettuce wraps, simple romaine
For serving I put everything on the sheet pan and serve it directly to the table, that way everyone makes their own perfect fajita! Enjoy!
Wanting to know what to make of these Sunday Supper Leftovers?! Don’t worry, tomorrow we’ll share our second installment of “FOR THE LOVE OF LEFTOVERS”…see you then!