Fiesta Chicken Fun

Someone asked for another food blog, so here ya go!

I was on a healthy kick with this one.  I decided to cut up veggies and chicken and deliver a healthy, but tasty dish.  In all honesty, I had some chicken I needed to cook before it went bad…so I pulled out an oldie, but goodie recipe.

(Recipe will be posted at bottom!)

I’m all about tasty recipes.  There is nothing worse than eating something healthy, that tastes like it’s healthy.  Spices can make a huge difference in your dish going from not now to wow.

I started by cutting up the bell peppers.  I used orange, red, and yellow.  Like I said in a prior food blog, I’m not a fan of green bell peppers.  Plus the bright colors just make me happy.

I first cut up the orange pepper.  Well, looky there…a little green pepper growing inside.  Out of my millions of times cutting up bell peppers, I have never seen that.  I had to google this to make sure I wasn’t getting some alien-morphed pepper.  It does exist…and I’m not crazy.  Here’s a link to prove this has happened before.

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Isn’t the little baby pepper just the cutest?

When you are making any recipe, always be mindful who will be indulging in your meal.  While it’s important to cater to those folks, I will have to say this dish was a little on the selfish side for me.  I love the spices I used, especially cumin.  I love the smell and taste of cumin. I could literally just sit and sniff the bottle.  Did I just admit that out loud?

My hunka hunka is not the biggest fan of cumin.  I have to sneak it in from time to time. Shh…don’t tell him.  Let me tell there is not a turkey dish where I don’t add cumin.  They compliment each other so well.  Since this is a chicken dish, I added just a little….or was it a lot?  Hmm…I’ll never tell.

Chopped veggies before cooking is seriously one of my favorite picturesque moments of cooking.  I love bright colors and the pure happiness of their choppy romance.  Get it?  Chopped…choppy?  Haha…I crack myself up.

 

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My orange pepper is hidden under the onions.

This dish cooks up so fast, which is another reason I love it.  Fast prep and cooking time.  Hello, recipe!  In actuality it takes longer to chop up everything than it does to cook it all.  The recipe states to cook 15-20 minutes.  I pulled it out of the oven at 10 minutes to toss everything and have a more even cooking time.  And then put back in the oven for 10 minutes more.  I opted to go the full 20 minutes, but I tossed it around halfway.

The moment I opened the oven door, you could smell the tastefully goodness oozing out of its pores.

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You can just smell the yummy goodness

I cooked long grain wild rice for my hunka hunka.  I am not a fan of rice.  Bluh.  But he loves it!   Since this was a fiesta dinner, I added extra fiesta celebrations for him.

A few things I changed for the recipe were I used 3 bell peppers, which provided more than enough.  I omitted the green bell pepper because I have explained my dislike many times to this pepper.   I chopped an entire medium-sized onion, rather than half.  I can eat onions like apples.  The more, the merrier.    I didn’t use two teaspoons of taco seasoning, as that can be a tad overbearing at times.  And I didn’t add cilantro.  I love cilantro, but I didn’t have any on hand.

I cook a huge comfort-style Thanksgiving dinner.   I channel my inner Pioneer Woman on that day and pretend we are cooking side by side.   Keep an eye out for that blog at Thanksgiving.  And…there will be nothing healthy about that meal.

Don’t forget to let me know if you cooked up this tasty dish.

Peace out, Trout!

One Pan Fajita Chicken and Veggies

3-4 boneless skinless chicken breasts
4 bell peppers (any combination of red, green, yellow, or orange), chopped
2 tablespoon oil
½ white or yellow onion, chopped
salt and pepper to taste
2 teaspoons taco seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
juice of 1 lime, (about 1 tablespoon
chopped cilantro
Instructions
1. Preheat oven to 375 degrees. Cut chicken into 1-inch pieces. Combine chicken, peppers, and onions in a large bowl.
Drizzle oil over the top, then sprinkle seasonings over the top. Toss to combine.
2. Transfer everything to a sheet pan and spread out so that it is arranged in an even layer. Bake for 15-20 minutes until
chicken is cooked through and veggies are tender. Drizzle with lime juice and sprinkle chopped cilantro over the top.
Serve alone or over steamed rice.

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