Cooking dinner at home definitely hasn’t been something I’ve been great at these days. My kiddos can pretty much eat the same rotation of three to four meals for dinner and be 100% okay with it. Actually, they don’t want anything other than those meals. I’m a “pick your battles” kind of mom and in this season of life, I’m happy to rotate those meals. Heck, a year ago it was pretty much the same thing every night for dinner, so I’d consider where were at right now a win.
Since they’re taken care of rather quickly when it comes to dinner, that leaves my meal. Most nights, I make their meals, pack lunches and then sit with them while they eat. I usually workout after they finish, while they’re watching a show or playing. So my dinner time isn’t really until they’re in bed, around 7-7:30. And at that time, I want something quick.
What I’ve found that really works for me is doing a good meal prep on Sunday. Almost every Sunday I make a sheet pan meal. They’re just so quick and easy- with little clean up. I’ll usually stick to protein shakes for lunch throughout the week and eggs/ turkey pepperoni/ nuts for snacks- which leaves the sheet pan meal for dinners throughout the week. Sometimes I get tired of having the same thing for dinner over multiple days, but it outweighs spending time in the kitchen cooking every night.
One of my favorites to make is chicken fajitas. The best thing about this meal is you can eat it as it, you can add rice to turn it into a bowl or put it in a tortilla with whatever toppings you’d like. If you’re looking for a low carb option, use cauliflower rice in the bowl or just eat it as is!
Below you’ll find the recipe, enjoy!
- 2 tbs olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 lb chicken tenderloins
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 medium sweet onion
- Preheat oven to 400.
- Cover baking sheet with aluminum foil.
- Cut veggies in strips- try to keep them the same size in order to evenly cook. Throw all the veggies into a medium size bowl.
- In a small bowl, mix together the olive oil and spices.
- Put chicken strips into the medium bowl with the veggies.
- Pour olive oil mixture over veggies and chicken. Stir to completely coat.
- Lay ingredients onto lined baking sheet.
- Add salt and pepper to the top of all ingredients to taste.
- Bake at 400 for 20-25 minutes, or until chicken is cooked completely through- tossing half way through.
Enjoy!
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