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Sheet Pan Chicken Fajitas – 30 Minute Meal

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Meals come together quickly when you use the broil feature in your oven like our simple Sheet Pan Chicken Fajitas.

These fajitas can be on the table in 30 minutes or less when you prep things in advance or get the gang to help with dinner preparation. Once dinner prep is done, it’s as simple as preheating your oven, tossing items onto your baking sheet and selecting broil. In about 12 minutes you are sitting down to eat dinner.

Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas

We like to serve tacos with an array of toppings and condiments allowing everyone to choose what they like in their tacos. We are all so different it’s funny some days.

For fajitas, I don’t add cheese, but the family does. I do however like spice and add in jalapenos, pickled or freshly sliced, banana peppers, or even thinly sliced thai chili peppers. After doing this for so many years, the kids are now willing and able to try spicy peppers – sometimes!

PRO TIPS:

Change up your onions by using white or yellow in stead. Roast some baby tomatoes and add a variety of peppers. Remember to cut everything the same size to ensure even cooking time.

We use flour tortillas when eating our fajitas. Warming them on our electric glass stove burner provides a little char. To do this simply turn on your burner to medium, toss one on, watch it, after a few seconds flip it with tongs and set onto a plate. Do this with all of them and keep them covered under a dish towel until ready to serve.

A second warming option is wrap them in foil, place on rimmed baking sheet and put on lower rack in oven until warmed through while your fajitas cook. Or low heat and time in your microwave.

Additional sides for fajitas, salsa, sour cream and guacamole.

5.0 from 3 reviews
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Sheet Pan Chicken Fajitas - 30 Minute Meal
Author: 
 
Ingredients
  • ⅓ cup olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1 tsp pepper
  • 2 large bell peppers, sliced into strips
  • 1 small red onion, peeled and sliced in wedges or strips
  • 3 chicken breasts, sliced into smaller pieces
  • cooking spray
  • 12 flour tortillas, small or large
  • sour cream
  • guacamole
  • salsa
  • tex mex shredded cheese
  • lime wedges
  • chopped cilantro
Instructions
  1. Preheat your oven to broil. Ensure one of your rack is in the top slot.
  2. Spray cooking oil on your sheet pan. Set aside.
  3. In a large bowl mix together olive oil, chili powder, cumin, garlic powder, salt and pepper. Add onions and peppers and toss until coated. Scoop out onions and peppers shaking off any excess oil and add to one side of sheet pan.
  4. Toss chicken in to spice and oil mixture mixing to combine flavours. Add to other side of sheet pan.
  5. Broil about 10-12 minutes, stirring after 5 minutes, or until chicken is cooked through. There will be liquid in the pan from the chicken.
  6. Serve immediately with warmed tortillas and whatever extras you enjoy.

 

Crispy Molasses Coleslaw

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We had an International German student living with us for almost a year. She had a few food allergies and one of them was carrots. So I got used to cooking without carrots. Although the allergy was mainly to raw carrots, I just stopped using them so as to not “forget”. With my coleslaw’s I always experiment. Sometimes I’d add apple or pear, other times it’s nuts or seeds. But the basics of my coleslaw are always the same; cabbage, onions, cilantro with a mayo/sour cream/vinegar dressing.

As I was making the dressing to go with our Beef on a Bun, I asked my father in laws girlfriend/partner what she thought about me adding molasses into my dressing. She wasn’t sure at first so I pulled a little out & mixed in some molasses. Let her try it to get her opinion and Bam she liked it. I know some people add sugar to their dressings, so the molasses could add the sweet factor. And since I’m more of a salty person to begin with I needed feedback and second opinions. It was well received that evening by everyone. And so the Crispy Molasses Coleslaw recipe was born.

This recipe feeds a crowd so if you are cooking for a smaller family you may want to half it. And yes I put cilantro in my slaw. You can always replace it with flat leaf parsley.

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Crispy Summer Molasses Coleslaw
Author: 
Recipe type: salad, dinner, lunch
Serves: 12
 
Ingredients
  • 1 small-med size head napa cabbage, shredded
  • 2 cups red cabbage, sliced thin or shredded
  • 4 green onions, sliced thin
  • 1 cup of cilantro, rough chop
  • salt and pepper
  • 2 cups dressing
  • 1-2 tsp black sesame seeds
Instructions
  1. Mix first four ingredients together in a bowl.
  2. Add dressing stirring to combine. Season with salt and pepper if needed.
  3. Let sit for at least 30 minutes in the fridge.
  4. Sprinkle with black sesame seeds before serving.
Notes
In a bowl whisk together ½ cup sour cream or plain greek yogurt, 1½ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared mustard, 2 tsp Crosby's Molasses, 1 tsp old bay seasoning, 1 tsp cumin, and a good pinch of salt & pepper. Taste and adjust seasoning if needed (ie add more salt).

 

Crispy Molasses Coleslaw
Crispy Molasses Coleslaw

Slow Cooker Beef Chili

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I make a couple different versions of chili. When I was single my favourites were Veggie Chili, and a Four Bean Chili. Enter the meat eater I married, and this is now one of our family favourites since it is slow cooked all day in the crockpot allowing the flavours to marry creating the most delicious tasting beef chili. We also make a mean chicken chili.

In this recipe I only add 2 tbsp of chili powder..any more makes it quite spicy, and I want the kids to eat it! Hubs likes to add more chili powder to his bowl after the fact to give it more heat. While I don’t quite understand this method since the spice would be a little raw for my liking, I don’t question bizarre behavior ha ha!

There are many ways we like to enjoy eating our chili keeping it fun for the kids: in a bread bowl, on nachos with melted cheese, in scoops (taco chips), chili dogs, chili on mac & cheese, chili on a pizza (yes it’s good), chili fries, like a sloppy joe on a bun, with corn muffins or better yet Chili Cheese Corn Muffins, in lasagna, and even on perogies. Don’t be afraid to experiment since a little chili goes a long way!

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Slow Cooker Beef Chili
Recipe type: Supper, Lunch,
 
Ingredients
  • 2 lbs ground beef
  • 2 tbsp oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 tsp cumin seeds or cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp chili powder (or more if you like it spicy)
  • ½ tsp allspice
  • 1 tsp cocoa powder
  • 1 tbsp Worcestershire sauce
  • ¼ cup tomato paste
  • 5 cups tomato sauce
  • ½ cup beef broth
  • 1 can (19oz) red kidney beans, drained & rinsed
  • 1 can (19oz) black beans, drained & rinsed
Instructions
  1. Over medium-high heat add your oil to a saucepan. Add beef and cook until nicely browned. Add to your slowcooker and put lid on.
  2. In same pan add oil and onions cooking until soft. Drop in garlic, cumin, salt, pepper, chili powder, allspice and cocoa powder stirring for a minute or two. Next add your worcestershire sauce, beef broth, tomato paste and tomato sauce stirring well. Bring sauce to a boil scraping up any bits from the bottom of the pan.
  3. Take pan off heat and pour over beef in slowcooker. Add your beans and stir to combine. Cover and cook on low for about 8 hours or until hot & bubbling.
  4. Once ready bring slowcooker stoneware to table and serve.
  5. Add whatever crunchies & fixins you like!
Notes
Fixins can be anything you like: chopped jalapeno peppers, chopped cilantro, chopped bell peppers, chopped purple onion, chopped green onion, shredded cheese, hot sauce, chopped tomatoes, sour cream. Find the combo that works for you!

 

Grilled Steak with Chimichurri Sauce

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Steak has always been one of my favourite things. My dad would grill it up on occasion, but it would always be the same cut of steak and have to much of the same barbecue sauce added every time. This my friends is what food memories are all about – ahhh the good ole days!

These days I do steak a variety of ways. This Grilled Steak with Chimichurri Sauce is simple, yet the sauce packs a punch of flavour. Today I am using a top sirloin steak to go with my chimichurri. Mix together a few spices, some garlic and olive oil. Rub onto the steak and let sit for awhile. Mix up your chimichurri, grill your steak to your liking and Bob’s your uncle.

Chimichurri sauce originates from Argentina & South America and is a green sauce used to accompany any grilled meat or veg. I’ve had green, red and even a white chimichurri and it’s such a delicious flavour boost. Try adding some to roasted potatoes – super yum right?

As a side to the steak we grilled up some mushrooms and asparagus and filled half our plate with veggies.

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Grilled Steak with Chimichurri Sauce
Author: 
Recipe type: sauce, side
Serves: 4
 
Ingredients
  • 2 lbs steak (whatever you enjoy, striploin, sirloin, filet)
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ Pepper
  • 1 tsp sea salt
  • 1 tbsp + ½ cup olive oil
  • 3 garlic cloves, minced
  • ½ cup fresh parsley leaves
  • 2 tbsp lemon juice, fresh
  • 2 tbsp fresh oregano
  • 5 cloves garlic, peeled
  • ½ tsp each salt & pepper
Instructions
  1. Combine cumin, coriander, salt and pepper in a bowl. Sprinkle onto your steak. Add minced garlic and approximately 1 tbsp olive oil and rub everything onto the steaks. Let sit and marinate in fridge until ready to grill (at least 30 minutes).
  2. Mix up your chimichurri by blending together ½ cup olive oil, parsley, lemon juice, oregano, garlic and salt/pepper. Blend until combined and set aside.
  3. Grill your steak to your liking and serve with chimichurri sauce.

 

 

Steak with Chimichurri Sauce
Steak with Chimichurri Sauce

 

 

Simple Chicken Fajitas

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Mexican style food is something our family adores. I’ve tried many different versions of chicken fajita’s and always found the flavours are rather bland. So after playing with some spices most of us would have in our pantry, I was able to get the flavour I was hoping for. Plus the family enjoyed the meal so much my daughter asked for it for lunch the next day at school (now that is unusual).

Fajita’s for our family are a quick & easy supper on an activity night. These are truly yummy.

If you are making these for the Wild Rose D-Tox you will have to eat them without the tortillas, sour cream, cheese and any pickled peppers.

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Simple Chicken Fajitas
 
Ingredients
  • 4 chicken breasts, boneless & skinless
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 2 tsp cumin
  • 4 garlic cloves, minced
  • 2 tbsp lime juice, fresh
  • canola oil
  • ½ cup spanish onion, sliced
  • 1 cup pepper (red, green, orange, yellow), sliced
  • whole wheat flour tortillas
Instructions
  1. In a ziplock bag combine chili powder, oregano, salt, cumin, garlic, lime juice and a little oil. Seal bag and smoosh to combine flavours. Add your chicken and smoosh a little more. Refrigerate for a minimum 15 minutes or longer if you have time.
  2. Put your onions and peppers in a bowl. Pour on a little oil and season with salt, pepper and a little cumin.
  3. Take chicken out of marinade and drain. Put on greased BBQ and grill approximately 6-7 minutes per side on med-high until cooked through and juices run clear. Remove from heat and let rest under cover.
  4. Meanwhile on a preheated BBQ grill topper or stove top grill pan add some oil and your onion/pepper mix. Give it a little more s&p and saute for about 4-5 minutes or until veggies tender crisp. Set aside in a bowl.
  5. Get all your fixin’s ready, heat up your flour tortillas (10 seconds in microwave, or toss on grill), slice your chicken, grab some peppers/onions and you are ready to assemble your chicken fajita.
Notes
Fixins: shredded lettuce, diced tomato, salsa, guacamole, sour cream, hot peppers (banana or jalapeno), shredded cheese, chopped cilantro