I am transferring all of the recipes from my soon to be defunct food blog to this blog! Here's a good one!
Do you know what’s a thing? Witching hour…the time between kids coming home from school and supper time. That’s a thing. A real thing. A stressful thing.
I do my best to get as much supper prep done as possible before witching hour. These fajitas (adapted from Baked Bree) totally fit the bill!
The meat and veggies marinate for an hour or longer. I started marinating the meat in the morning…when I was caffeinated and more, shall we say, mentally sharp than I may be during witching hour. The marinade doesn’t have an acid in it (citrus juice or vinegar), so it doesn’t chemically cook the meat if you leave it in for too long…nobody wants fajita ceviche.
I should have shredded the cheese and lettuce and made the guac during Gracie’s “quiet rest” (aka the biggest misnomer of our time as it is rarely quiet or restful) while Leah and Maggie were at school. But, I believe I was doing something else very pressing like looking at Facebook. 😉
When you’re ready, just put the meat and veggies on a foil lined sheet pan and bake!
After 20-25 minutes (and a bit of time under the broiler), you have fajitas!
I love fajitas with lettuce, a bit of cheese, salsa, and lots o’ guac!
We love the flour tortillas from Aldi, too!
Oh, and in full disclosure, the girls eat cheese quesadillas when we have fajitas which just means more leftovers for the grownups
Make ahead and bake when you're ready! These definitely cut down on the dinner time crazy!
4 tablespoons extra virgin olive oil
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
4 chicken breasts cut into thin strips
1 red bell pepper cut into thin strips
1 yellow bell pepper cut into thin strips
1 red onion cut into thin strips
In a gallon sized zip topped bag, combine olive oil, garlic, spices, salt, and pepper. Squeeze it all together to combine. Add the chicken and veggies. Smoosh it all together to combine. Refrigerate for 1 to 24 hours.
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Put the chicken and veggies on the baking sheet in a single layer. Bake for 20-25 minutes or until cooked through. Broil on high for 3-5 minutes or until there's a little singe on some of the veggies.
Serve with your favorite fajitas fixin's!
Be sure to check back tomorrow for a great use of leftovers…Fajitas Soup!