These recipes are flavorful and keep busy moms in mind. And what can be easier than making them on a baking sheet? Just carve our a few minutes this weekend and try one of the newest additions to Living on Food Banks Blog.
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips
1 of each red , green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, sliced thin
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powder, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.
Fill tortilla shells and wrap in wax paper to freeze or keep in refrigerator for the week.
For lunch day bring: Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend as condiments.