It can be so easy to let healthy homemade meals go when life is busy but eating and cooking healthy really doesn't have to be hard or time-consuming.
When life is busy and I start to feel overwhelmed, I bring myself back to "what can I do?"
This gives me back control. It reminds me that there is no perfect way and that every day - especially the busy days can look different - and that's OK.
I found myself in this spot the other night as sports and practice are picking back up. Using what I had in the house, I pulled together this quick and easy one-pan chicken fajita recipe, popped it into the oven and let it cook while I took my daughter to gymnastics practice. By the time we got home, dinner was ready...and it was so good (+ we had plenty left over for lunch the next day...cook once, eat twice - save so much time and energy).
If you are a lover of Mexican food - or maybe just a lover of quick and easy meals, give this one a go - and let me know in the comments what you think!
One Pan Chicken Fajitas
Ingredients (serves 4-6)
3 bell peppers (I used red, orange and yellow), sliced thin
1 medium red onion, sliced thin
2 small sweet potatoes, cut in small cubes
1 can black beans (14 oz), drained and rinsed
1/4 c. taco seasoning
1 - 1.5lbs chicken thighs
Instructions
Preheat oven to 350 F.
Slice peppers and onion and cut sweet potatoes into small cubes.
Drain and rinse black beans.
Add all to a large baking dish and sprinkle with 1/2 of the taco seasoning; mix well.
Place chicken thighs into pan, spread throughout the veggie and bean mixture (bury shallowly throughout).
Place in oven and cook for 40 minutes or until chicken is cooked through.
Remove chicken thighs from pan, slice chicken, mix back in and serve either as is, with tortilla wraps or over rice or quinoa - enjoy!
