Chicken Fajitas

This is from Nettie, and it needs a good, safe spot on this site.

It was sooooo easy and my favorite fajitas I've made. Almost as good as our favorite Mexican place here (Juan's Flaming Fajitas. I'll take you if you visit). That's a lie. No fajitas are even close to their's.

My grocery store didn't have True Lime (I've seen it easy at other places), but I just used lots of fresh lime once they were done.
I did 3 chicken breasts and had to split all of it between 2 sheet pans.

https://ourbestbites.com/sheet-pan-fajitas/

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)  

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Quinoa Bake

This doesn't even deserve a post. But since my kids LOVED it tonight, maybe it does. it really is just ok. haha. But it was the easiest thing ever -- I had everything on hand. Well, except I ran to Costco for a rotisserie chicken. I added extra lime.

I halved it in a 8x8. We all ate it with tortilla chips.

https://www.melskitchencafe.com/quick-and-easy-cheesy-black-bean-quinoa-bake/

• 3 cups cooked quinoa, about 24 ounces (see note) 
•  2 cans (15 ounces each) black beans, rinsed and drained 
•  16 ounces tomato sauce 
•  12 ounces salsa verde (can sub your favorite tomato salsa, if desired) 
•  Juice of 1 lime (about a tablespoon) 
•  1 tablespoon chili powder 
•  1 1/2 teaspoons  cumin 
•  1 teaspoon dried oregano 
•  1 teaspoon onion powder 
•  1/2 teaspoon garlic powder or 2 cloves garlic, finely minced 
•  1/2 teaspoon salt 
•  1/4 teaspoon black pepper 
•  3 cups cooked, chopped chicken (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well) 
•  2-3 cups shredded Monterey jack and cheddar cheeses 
•  Chopped, fresh cilantro for garnish 

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
2. In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
3. Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
4. Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.