These chicken fajitas are a family favourite made easier on the sheet pan. Served with warmed tortillas, Pico de Gallo and avocado crema, these make great leftovers so make a double batch and take them for lunch the next day!
Pico de Gallo or Salsa Fresca is traditionally made with equal parts tomatoes and onion, with fresh chopped cilantro, lime juice and jalapeno. I remove the seeds but if you like your salsa hot, leave the seeds in.
Avocado crema is a smooth and tangy sauce, lighter than guacamole, and works really well with these fajitas. I use Tajin in my recipe. It’s a unique seasoning made with a blend of mild chili peppers, lime, and sea salt. You can find it in the Mexican foods section of your supermarket. I highly recommend keeping a bottle in your spice cupboard. It’s great all-purpose seasoning and tastes great on fruit and on the rim of your margarita.
Sheet Pan Chicken Fajitas
Your favourite fajitas made easier. Served with a zesty avocado crema and pico de gallo. Delicious!
- 5 chicken breasts boneless & skinless
- 3 bell peppers
- 1 medium onion
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 limes one juiced, one cut into wedges for serving
- 3 tbsp olive oil
- 8 6-inch flour tortillas wrapped in foil
- 1 cup grated cheddar cheese
- 2 ripe avocados
- 1/3 cup sour cream
- juice of 1 lime
- 1 clove minced garlic
- 3/4 tsp Tajin
- pinch salt
- 1 tbsp water (optional)
Pico De Gallo
- 4 roma tomatoes diced
- 1/2 onion diced
- 1 small jalapeno seeded and diced
- 1/3 cup cilantro chopped
- juice of 1 lime
- salt to taste
Pre-heat oven to 400 degrees. Slice peppers and onions into strips and add in a thin layer to one side of a large foil-lined baking sheet. Drizzle with 1 tbsp olive oil. Cut chicken breasts into 1/4 inch thick slices and add to a large bowl. Add 2 tbsp of olive oil to the chicken and top with chili powder, cumin, smoked paprika, oregano, salt, pepper and lime juice. Stir to make sure chicken is coated evenly with spices. Add chicken to the other side of the baking sheet. Place baking sheet in oven for 30 minutes until chicken reaches an internal temperature of 165 degrees. At the 25 minute mark, place the foil wrapped tortillas in the oven for warming. Serve with grated cheddar, lime wedges, avocado crema and pico de gallo. Recipes below.
Add avocados, sour cream, lime juice and minced garlic to blender. Blend until creamy adding a tbsp of water if necessary to reach the desired consistency. Using a spatula, transfer the crema to a small bowl and season with Tajin and salt to taste.
Made in a muffin tin with lots of garlic and Italian seasoning, these minis are stuffed with a generous amount of mozzarella and topped with your favorite marinara sauce. This recipe couldn’t be easier and is kid-approved! I like to serve them with oven fries and green salad. This recipe makes 8 meatloaves.
Mini Cheese Stuffed Turkey Meatloaves
Stuffed with lots of cheese and topped with marinara sauce and parmesan, these will be a hit with your family!
- 1kg (2.2lbs) ground turkey
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 3/4 cup panko bread crumbs
- 8 cubes mozzarella approx. 2cm each
- 1 cup marinara sauce
- 1/3 cup parmesan cheese grated
- 2 tbsp Italian parsley chopped (optional)
Preheat oven to 350°. Spray muffin tin lightly with cooking spray.
In a large bowl add ground turkey, onion, garlic, Italian seasoning, salt and pepper, egg and panko. Using your hands, mix everything together until combined.
Add the meat mixture to 8 of the muffin cups. Place one cube of cheese on top of each meat loaf and press into the centre of the mixture, then press the meat around it to enclose it completely. Spoon marinara sauce over top of each meatloaf. Bake for 30-35 minutes until cooked through.
Remove from oven. Set oven to 450°. Top meatloaves with parmesan and return them to the oven. Broil for a couple minutes until parmesan is melted. Top with parsley and enjoy!
This family friendly & easy recipe is on regular rotation in our house. Featuring boneless, skinless chicken thighs, broccoli, mushrooms and lemony orzo all topped with parmesan. An quick weeknight night meal that’s comfort food at its best!
One Pot Lemon Chicken and Orzo
Tender chicken & lemony orzo with broccoli and mushrooms. An entire meal in one pot!
- 3 tbsp vegetable oil
- 10 boneless, skinless chicken thighs
- 1/4 cup white wine
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 2 cups mushrooms, sliced
- 3 cups chicken stock
- 1.5 cups orzo
- 1.5 tsp dried thyme
- 2 cups broccoli florets
- juice of 2 lemons
- 1.5 tbsp lemon zest
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 cup grated parmesan plus more for serving
- 1/4 cup parsley, chopped optional
Season chicken thighs on both sides with salt. Add oil to dutch oven and turn on high. Working in batches, sear the chicken on both sides until browned (don't cook through). Set chicken aside.
Turn the heat down to medium. Add the wine and deglaze making sure to scrape up any bits of chicken into the wine. Add the onion and garlic and sweat until translucent. Add the mushrooms and cook one minute more. Place chicken thighs on top of mushroom mix.
Stir in the chicken stock, orzo and thyme. Bring to a boil, stirring occasionally. Turn heat down to low, put lid on pot and simmer, stirring occasionally for 20 minutes or so until the orzo is cooked through.
Remove lid, stir in broccoli, lemon juice, zest, salt & pepper and continue to cook for 5 minutes or so until broccoli is al dente and chicken reaches an internal temperature of 165°F. Top with grated parmesan and parsley and serve. Enjoy!
Tip: when searing the chicken, make sure the dutch oven and oil is very hot, otherwise the chicken will stick. Add a few pieces of chicken at a time. If you try to add too much chicken at once, the pot will cool down and the chicken won't brown.
A family favourite! Hamburger soup takes me back to my childhood – my mom made it often. I’ve added gnocchi to the recipe to take it to the next level. Feel free to add any veggies you like, either frozen or fresh. This soup freezes well too! Hope you enjoy!
Hamburger Gnocchi Soup
Full of veggies, wonderfully comforting and easy to prepare.
- 1 lb ground beef
- 1 onion diced
- 3 carrots diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 4 cups beef stock
- 1 28oz can diced tomatoes
- 2 bay leaves
- 1 tbsp italian seasoning
- 1 pkg (or 1.5 cups) mini gnocchi
- salt and pepper to taste
- grated parmesan
Brown ground beef in a large pot over medium heat. Drain any excess grease. Add onions, carrots, celery and garlic and sauté for a couple of minutes. Add beef stock, canned tomatoes, bay leaves and italian seasoning. Bring to a boil and simmer for 20 minutes or so until vegetables are tender. Add gnocchi and simmer for an additional 5 minutes or until gnocchi is cooked. Season to taste with salt and pepper. Serve soup with plenty of grated parmesan. Enjoy!