Sheet Pan Chicken Fajitas

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2 Sheet Pan Chicken Fajitas Prep Time: 10 mins Cook Time: 25 mins Seasoning: 3 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon paprika Dash of red chili flakes (optional) Salt & pepper Fajitas: 1 1/2 pounds boneless skinless chicken breast, sliced into thin strips (thighs will also work) 1 red pepper 1 green pepper 1 yellow pepper 1 onion, sliced 2 cloves garlic 3 tablespoons olive oil 2 teaspoons fresh lime juice 3 tablespoons chopped cilantro (optional) 8 corn tortillas Optional toppings: sour cream, salsa, avocado & cheese Preheat oven to 400 degrees. Mix spices together in a small bowl and set aside. Place sliced peppers and onions on baking sheet, top with sliced chicken. Sprinkle spice mixture and garlic on chicken. Top all ingredients with olive oil and mix until well combined. Roast in the oven for minutes, turning once halfway through. Place tortillas wrapped in foil in the oven the last 5 minutes of cooking to heat through. Once the chicken and peppers are out of the oven, drizzle lime juice over the top and mix together. Sprinkle with cilantro and serve in tortillas with favorite toppings.

3 One Pan Chicken Stroganoff Cook Time: 30 mins 3 tablespoons olive oil, divided 1 pound boneless skinless chicken breasts, cut into 1- inch pieces 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 2 1/2 cups reduced sodium chicken stock, divided 1 tablespoon all-purpose flour 12 ounces baby Bella mushrooms, sliced 3-4 cloves garlic, minced 1/4 teaspoon dried thyme 1/2 cup dry white wine 6 ounces uncooked extra wide egg noodles 1/3 cup sour cream 1 teaspoon Dijon mustard Chopped fresh parsley, for garnish Extra black pepper, for garnish In a small bowl, add all purpose flour and 1 tablespoon chicken stock and whisk to combine. Set aside. To a large dutch oven or deep bottomed skillet, add 1 1/2 tablespoon of olive oil and heat over Medium-high heat. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate. Add remaining 1 1/2 tablespoons of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn. Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half. Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking. Pour in chicken stock/flour mixture, stir and cook 1 minute. Turn off the heat. Add in cooked chicken and sour cream. Sprinkle with chopped parsley and serve.

4 Easy Chili Mac Skillet Dinner Cook Time: 30 mins 1 ound extra lean ground beef 1 large onion, chopped 2 teaspoons fresh minced garlic 1 small red pepper, diced One 15-ounce can red kidney beans, rinsed & drained One 8-ounce can tomato sauce 2 medium ripe tomatoes 1/2 cup elbow macaroni 1/2 cup water 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon dried cilantro 1 teaspoon salt Freshly ground pepper to taste 1 cup Mexican blend cheese, grated In a large skillet or saute pan cook the beef until starting to brown, add in the onions, pepper and garlic and cook until translucent. Add in the kidney beans, tomato sauce, tomatoes, macaroni, water, chili powder, cumin, cilantro, salt and pepper. Bring to a boil, cover, reduce to simmer and cook for 20 min. Top with the cheese and cover again for 2-3 min. until melted.

5 Easy Chicken Cacciatore Cook Time: 50 mins 4 thin-cut chicken breasts Olive oil 1/2 medium onion, diced 3 cloves garlic, peeled and crushed 4 ounces fresh green beans, ends trimmed 2 medium potatoes, peeled and cut into 1/2-inch pieces One 15-ounce can tomato sauce tablespoon dried oregano 1 tablespoon dried basil Salt and pepper to taste In a 10 to 12-inch skillet, heat oil (just enough to coat pan) over medium-high heat. Cook the chicken breasts until browned, flipping once, about 6 minutes. Remove chicken from the pan and set aside on a plate. Add onion and garlic to the skillet. Cook until tender, about 5 minutes. Add chicken back to pan along with the potatoes, green beans, tomato sauce, oregano, basil, salt, and pepper. Carefully stir to combine. Simmer, covered, over medium-low heat for minutes, or until juices run clear in chicken and veggies are tender. Serve immediately.

6 One Pot Thai Chicken Cook Time: 40 mins 2 tablespoons butter 8 bone-in, skin-on, chicken thighs Sauce: 1/2 cup thai sweet chili sauce 2 tablespoons soy sauce 2 tablespoons creamy peanut butter 2 teaspoons minced garlic 2 tablespoons oyster sauce 1/2 tablespoons ginger paste Juice of 1 lime 2 teaspoons Sriracha (or other hot sauce) Garnish: 1/4 cup peanuts, chopped Chopped fresh cilantro leaves Preheat oven to 400 degrees F. Whisk together sauce ingredients in a small bowl, and set aside. In a large oven-proof skillet, over medium heat, melt butter, and place once melted, place chicken, skin-side down into pan. Sear both sides until the skin is nice and golden brown, and crispy. This takes about 3 minutes per side. Remove from heat, and turn chicken skin side up (should already be), and cover with sauce. Place skillet into oven and roast for minutes until chicken is cooked through (165 degree internal temp). Turn oven on to broil, and broil 2-3 minutes to crisp everything up and further caramelize the sauce. Garnish with peanuts and cilantro, and serve.

7 One Pan Tex-Mex Chicken and Rice Cook Time: 45 mins Chicken 3 boneless chicken breasts cajun seasoning 1/2 teaspoon chili powder 1 tablespoon oil Tex-Mex Rice 1 tablespoon oil 1/2 cup onion 3 mini sweet peppers, diced 3 garlic cloves, minced 4 ounce can diced green chiles 1 1/2 cups corn, drained 1 1/2 cups black beans, drained 1 teaspoon smoked paprika 1 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes 2 cups chicken stock 1 cup white rice lime juice (optional) cilantro (optional) Chicken Whisk together the Cajun seasoning and chili powder together. Rub the seasoning on the chicken breasts. Place the oil in the skillet and allow it get it warm over medium heat. Add the chicken breasts and cook on each side for 5 minutes. Preheat oven to 400 degrees. Place the skillet in the oven and bake for 15 minutes or until the chicken is cooked through. Remove from the skillet and place onto a plate or a cutting board and set aside. Tex-Mex Rice Place the oil, onion, mini sweet peppers into the skillet and saute for 10 minutes or tender the onions are translucent. Mix in the garlic, diced green chiles, corn, black beans, paprika, cumin, chili powder, oregano, salt, pepper, and red pepper flakes together. Add the chicken stock; mix, and bring to a boil. Add the rice and cover for 15 minutes or until the rice is tender. Add lime juice (optional) and place the chicken breasts on top of the rice. Garnish with fresh cilantro.

8 One Pot Chicken & Broccoli Rice Cook Time: 25 mins 2 tablespoons olive oil 2 garlic cloves, minced 1 small onion, finely chopped 1 1/2 cups long grain white rice 2 cups shredded cooked chicken 2 cups chicken broth/stock 1 cup milk (full or low fat) 3/4 cup grated parmesan cheese 1/4 tsp salt + pepper 1/2 cup mozzarella cheese 1/2 cup cheddar or Monterey Jack cheese Florets of 1 small head of broccoli Heat oil in a skillet with a lid OR a large pot over high heat. Add garlic and onion, cook for 3 minutes until translucent. Add rice and stir until translucent. Add chicken broth, milk, salt, and pepper. Place lid on and turn down to medium-low. Cook for 8-12 minutes (or until the rice almost done), then add chicken then broccoli on top (don't stir), place the lid back on until liquid is evaporated and broccoli is just cooked (about 5 more minutes). Remove from stove. Scatter of cheese and place lid on again - residual heat will melt the cheese while the rice rests. Rest for 5 minutes then serve.

9 One Pot Alfredo Pasta Prep Time: 3 mins Cook Time: 12 mins 2 cups milk, any fat % 1 1/2 cups chicken broth 3 tablespoons unsalted butter 1 large garlic clove, minced 8 ounces fettuccine 1/2 cup heavy cream 3/4 cup freshly grated parmesan, plus more for garnish Salt & pepper, to taste Parsley, for garnish Use a skillet large enough to fit the pasta. Place skillet on the stove over medium-high heat. Add milk, chicken broth, butter, and garlic. Bring to simmer then add pasta. Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once the pasta is softened, reduce heat to medium and stir every couple of minutes. After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix. Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water, it will go back to silky with a few tosses. Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!

10 Chicken, Asparagus & Sweet Potato Skillet Prep Time: 10 mins Cook Time: 25 mins 1 pound boneless skinless chicken breasts, cut into 1/2- inch pieces Salt and pepper 1 tablespoons coconut oil 3 garlic cloves, minced 1 medium sweet potato, peeled and diced 3/4 cup chicken broth or water 1/2 pound fresh asparagus, cut into 1.5-inch pieces 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red chili flakes Season the chicken with salt and pepper. In a skillet over medium heat, add the coconut oil. Once heated, add the garlic and chicken. Sauté for about 7-8 minutes or until it is cooked through. Be sure not to overcook! Set the chicken aside. In the same skillet, add the sweet potato and chicken broth. Cook for about 7-10 minutes or until the sweet potato is cooked through. Add the asparagus and cook for about 4-5 minutes. Add the chicken and season with salt, pepper, and red chili flakes. Serve hot.

11 One-Pot Spinach & Artichoke Pasta Cook Time: 20 mins 16 ounces penne pasta 3 garlic cloves, minced 1 tablespoon onion powder or 1/2 onion diced 1 tablespoon dried parsley 1/4 teaspoon dried thyme 14 ounce can quartered artichoke hearts, drained 4 1/2 cups water 1/2 cup heavy cream 2 cups fresh spinach salt and pepper, to taste 1/2 cup shredded parmesan cheese Place the penne pasta, minced garlic, onion powder or diced onion, parsley, thyme, artichoke hearts, and water into a large pot. Broil to a boil and cover for minutes or tender the pasta is tender. Add the heavy cream and spinach to the pasta; mix together. Taste and season with salt and pepper, to taste. Top with parmesan cheese.

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