Butter Together: If it's not easy, it won't get cooked

 

Amelia Plair

Amelia Plair

 

 

Amelia Plair

 

 

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 protected] 

 

 

 

SHEET PAN CHICKEN FAJITAS 

 

Serves 4 

 

 

 

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 

 

 

 

  • Preheat oven to 400 F. Butterfly chicken breasts (it's fine to cut them completely apart). Cut each slim breast into small strips. Slice vegetables into strips. Pour oil into a mixing bowl and add seasoning packet or seasonings. Mix oil and seasonings.  

     

  • Add meat and vegetables and toss to coat. Place in a single layer on a lined sheet pan and bake for about 15 minutes, until chicken shows no pink when cut through. Serve alone, over rice, or in a tortilla with the toppings of your choice.

     

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