Spice things up with this recipe for Sheet Pan Chicken Fajitas

While I MAKE a lot of sheet pan dinners for my family, I haven’t published a lot around here, so I’m working to change that.

All good sheet pan recipes should have one thing in common: you can make a whole meal (or the vast majority of it) on one sheet pan.

But under the term “sheet pan dinners,” some recipes are more complicated than others.

A lot of recipes call for adding different ingredients at different times, and by the time you’ve opened and closed the oven a half dozen times, it’s feeling, well, less than simple.

These Sheet Pan Chicken Fajitas are made on one pan (just add some warmed tortillas for serving) and the best part is, you put everything on the pan at once, pop it in the oven, and forget about it for a bit!

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It’s not unusual for us to have tacos twice a week. On Saturday, we’ll make the classic ground beef/cheddar/lettuce/tomato ones that I grew up eating every weekend.

But we have absolutely nothing against another taco night a few days later – maybe mushroom tacos for Meatless Monday or something different for Taco Tuesday.

What if that something different was ground lamb? It’s the star ingredient in my Greek layer dip and Greek lasagna, and also works quite well for tacos, too.

These spiced lamb tacos come together quickly using everyday ingredients like cumin and chili powder. They might convince you to have tacos multiple times a week, too!

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With as much as we love our fajita vegetables recipe around here, now I’m wondering why I didn’t plant bell peppers in my garden this summer!

I DID plant shishito peppers, so we’re regularly enjoying blistered shishitos. But maybe you DID plant bell peppers, or you just like fajitas as much as we do.

I normally use beef and chicken for a fajita bar for a crowd, and often do vegetarian fajitas for a quick weeknight dinner. But I also absolutely love using shrimp for fajitas.

Because shrimp is so quick cooking, this healthy shrimp fajita recipe comes together in a flash anytime you need a quick meal. Even better, it’s made on one sheet pan!

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Is there an ingredient you love but often forget about when you’re meal planning or grocery shopping? For me, that ingredient is mushrooms.

I love mushrooms of all kinds – portobello, crimini, and even the humble, ubiquitous button (white) mushroom. But for whatever reason, I often forget they exist until I happen to be eating them in something like beef stroganoff or chicken stroganoff, when I say to myself “I LOVE mushrooms! Why don’t I make them more?”

Perhaps because they don’t fit neatly into a protein / carb / fruit / vegetable category, since they are, after all, a fungus. But they are a complete flavor and umami bomb, and they’re really good for you, too!

So, I’ve been making an effort to include mushrooms at more meals, including savory oatmeal for dinner and my lentil pasta recipe with mushrooms. And today, I’m sharing my favorite recipe for mushroom tacos.

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We’re firmly in the “I do it myself!” stage of toddlerhood. Including at the dinner table, where my daughter insists on serving herself.

This is great, because this is how little humans learn table manners! So I definitely want to encourage it as much as I can. One of the best ways I’ve found to do this is by serving platter meals.

Things like a breakfast charcuterie board (my daughter LOVES prosciutto so so much) and an elote bar aren’t just fun for toddlers. They’re truly a great way to eat for all ages.

One of my favorite dinners lately is one of my unique food board ideas – a fajita bar. Whether you have multiple proteins and allllll the fajita toppings, or choose just a few that you love best, it’s a great way for everybody to customize their plate.

Instead of filling up your counter space, you can create a large board of all your favorite fajita staples and place it in the center of the table, and have everyone gather around.

Your taco Tuesday and fiestas will be forever changed after creating this fajita platter. It’s perfect for a weeknight, or a game watching party (maybe with a football charcuterie board or a crostini pizza bar too!).

The post The Best Fajita Bar Ideas and Toppings appeared first on Foxes Love Lemons.

I’ve already told you guys about my nostalgic love for fajitas in my fajitas veggies post.

While those chipotle fajita veggies are great wrapped into a tortilla with steak, chicken or my (or even included on a fajita bar), I often eat them for lunch, paired with beans in these Vegetarian Fajitas.

It may sound a little boring based on the recipe title, but I can promise you, these fajitas for vegetarians are anything but boring.

I have a trick to make canned beans a little more interesting, and a dreamy, creamy sauce that will make you think you’re at a restaurant.

Grab a lemon margarita and let’s get into it, shall we?

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Since we moved to this city ten years ago, our favorite Chinese takeout restaurant has always been there for us. When somebody wasn’t feeling well, China Ruby’s wonton soup was there to soothe.

After a long day when nobody felt like cooking, a delicious hot meal was just a phone call away. Truth be told, we took China Ruby for granted until just recently.

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When it comes to breakfast, there’s probably two camps of people: those who are starving and need to eat something as soon as they wake up, and those who always skip breakfast.

I fall somewhere in the middle. In general, I could take it or leave it.

If there’s a granola bar around, or I feel like making a smoothie or a savory cottage cheese breakfast bowl, I’ll have a little somethin’ somethin’.

Other days, I just skate by on a cup of coffee and wait for lunch. However, I know breakfast is the most important meal of the day yada yada yada, so I am trying to become a regular breakfast eater.

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You know how every once in awhile, you really REALLY get your money’s worth of something? That’s how I feel about the Maui guidebook Jeff and I took on our honeymoon six years ago. We used this thing every day that we were there, letting it guide us on driving tours around the island, to the best beaches for snorkeling, and to amazing local restaurants. We’ve even sent this book along with friends on at least five other honeymoons and vacations. My parents are taking it back this fall for their first trip to Hawaii.

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For a short time during culinary school, I had a part-time job at the “gourmet prepared foods” counter of a local grocery store. It was the type of place that charged $19.99/pound for cooked chicken breasts sprinkled with spices.

Insane, I know. The two most popular items were mini turkey meatloaves and lentil burritos. Which mean that all day long, my shift basically involved people leaning over the counter and asking “Ya guys got any lentil burritos?”.

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