I have reached the part of the year where I am officially done. Not really, of course: we still have nearly half a semester’s worth of class. But emotionally, physically, mentally … stick a fork in me.
So when it comes to making dinner this time of year, it’s all about ease of preparation for me. If it takes more than 30 minutes to prepare, I’m not going to make it. At all. Right now I’m trying to figure out how to make as many different types of sheet pan or one-pot dinners that my family will eat. (Or — let’s be real here — pretend to eat. Hear no evil, see no evil, if you know what I mean.)
If I’m really thoughtful and remember to line my sheet pan with foil, I don’t even have much cleanup at the end. Win-win.
The recipe below is one I made up on the fly based on other sheet pan recipes I’ve seen. The trick is to cut the chicken into small pieces. They’re about the size and shape of earthworms, but calling them “chicken worms” went over about as well as you’d expect when I tried it on my family.
I’ve thought of a few variations but haven’t tried those out yet. This week, I’m subbing Greek seasoning for the fajita seasoning, ditching the cooked veggies, and serving it with flatbread, cucumber, tomato, and feta dressing. I also plan to try seasoning the chicken with just a little salt, pepper, and garlic and adding it to an alfredo sauce.
Busy people of the world, try this recipe. And may the force be with you.
Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at email@example.com.
SHEET PAN CHICKEN FAJITAS
1 pound chicken breast (this is two large breasts for me)
1 small onion
1 bell pepper
2 tablespoons oil
1 packet of fajita seasoning (or make your own with salt, pepper, garlic powder, cumin and chili powder)
Optional toppings: cheese, guacamole or avocado, salsa, sour cream, lettuce, tomatoes
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