Happy.Healthy.Fit

Chicken Fajitas in the Oven

This is such an easy, weeknight meal that doesn’t require many ingredients and ends up SUPER tasty!  I love it!  Husband approved, too – he always goes back for seconds!  Reheating this for leftovers is quite yummy, as well.

Chicken Fajitas in the Oven

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-4 boneless, skinless chicken breasts, trimmed
  • 1-2 Tbsp Taco seasoning mix (the link is to the one I use from Trader Joe’s; you can purchase in a Trader Joe’s store or on Amazon)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ red onion, sliced
  • ¼ – ½ cup shredded sharp cheddar cheese (I actually ran out and tried mozzarella cheese on one of the chicken breasts pictured – still tasted great!)
  • 1 jalapeno, chopped (optional)
  • ½ avocado, sliced (optional)
  • Salsa or hot sauce for topping (optional)

Directions

  • Preheat oven to 375°F
  • Spray oven safe cooking pan (I usually use a glass container) with olive oil spray
  • Season both sides of each piece of chicken with taco seasoning mix (spread out the 1-2 Tbsp evenly)
  • Place sliced onions, bell peppers, and jalapeno (if using) over chickenIMG_20171203_181913
  • Place in oven and cook for 25-30 minutes, until chicken is cooked through (until at least 165F internal temp)
  • Remove from oven, sprinkle cheddar cheese evenly on each chicken breast. Return to oven for 3-5 minutes, until cheese is melted
  • Top with avocado, salsa, or sriracha sauce to taste! Enjoy!  May also serve this over brown rice, but I’ve found that we’re often stuffed without the added rice!

As I noted in the ingredients, I ran out of sharp cheddar cheese so I placed mozzarella on another piece of chicken – still tasted great.  Or you have the option of no cheese, if dairy doesn’t sit well with you!  Very versatile!IMG_20171203_190015

This recipe is so convenient – it takes hardly any time to chop up the veggies and season the chicken while the oven is pre-heating. Then pop it in and just wait!  With a mix of vegetables, protein, and healthy fats, it serves as a healthy AND tasty dish

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Oven Roasted Chicken & Vegetables

I have been wanting to try a “one pan” or “sheet pan” roasted chicken and vegetables recipe forever, so I finally took a few recipe ideas and created my own!  I used the veggies that I had on hand, but you could certainly swap some of them out/use whatever you have.  It’s a pretty flexible recipe, and so easy – I’ll definitely be using it again.  It would also be great for meal prepping!

Oven Roasted Chicken and Vegetables

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen), cut into 1” cubes
  • 1 zucchini, chopped/sliced
  • 1 red bell pepper, chopped
  • 1 red onion, chopped (I chopped them into larger chunks, like we do for grilling)
  • 3-5 baby Portobello mushrooms, chopped
  • 1 cup broccoli florets
  • 1 jalapeno pepper, chopped (optional)
  • 3 Tbsp olive oil
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • ½ tsp paprika

Directions

  • Preheat oven to 400°F
  • Line oven safe cooking pan or cookie sheet with aluminum foil, spray foil with olive oil spray
  • Place chicken (already cut) in a bowl and mix with 1 Tbsp olive oil, 1 tsp Italian seasoning, 1 tsp garlic powder, ½ tsp ground pepper, ½ tsp sea salt, and ¼ tsp paprika
  • In another bowl, combine chopped zucchini, red bell pepper, onion, mushrooms, broccoli, and jalapeno. Mix with 2 Tbsp olive oil, 1 tsp garlic powder, ½ tsp ground pepper, ½ tsp sea salt, and ¼ tsp paprika
  • Place chicken on aluminum foil covered pan/cookie sheet, followed by the vegetables20171110083158
  • Cook for 25-30 minutes, until chicken is cooked through (165F internal temp or no longer pink in the center)
  • Serve hot and enjoy!

20171110083509A lot of the recipes I looked at say that the vegetables should char – mine did not, but they were cooked through and had great texture and flavor, so I didn’t worry about it.

I enjoyed mine over riced cauliflower, my hubby opted for a side of brown rice.  I also added some sriracha sauce to mine.  It was quite tasty!!  Hope you enjoy!!heart

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Sundried tomato, goat cheese, & spinach stuffed chicken

This sundried tomato, goat cheese, and spinach stuffed chicken was another winner in our house recently!! Adding in the sundried tomatoes makes for a nice change, and who doesn’t love goat cheese?!  So yummy!! Hope you enjoy it – I know I’ll be making it again, soon!

Sundried tomato, goat cheese, & spinach stuffed chicken

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 3oz package sun dried tomato halves
  • 1/3 cup crumbled goat cheese
  • ½ -1 cup spinach
  • 1 Tbsp olive oil
  • Toothpicks

 

Directions

  • Preheat oven to 375°F
  • Spray oven safe cooking pan with olive oil spray
  • In a bowl, combine sundried tomatoes, goat cheese, spinach, and olive oil. Mix all together well and set aside.
  • Using a knife, cut a pocket into each chicken breast, being sure not to cut all the way through
  • Stuff chicken with sundried tomato, cheese, and spinach mixture. Stuff each as much as you can, then seal with toothpicks (I used 2 toothpicks per chicken breast, but you can use 3 if you’d like!)IMG_20170830_185955
  • Sprinkle garlic powder and ground black pepper on chicken breasts, place in pan, cook for 30-35 minutes or until internal temp is 165°
  • When fully cooked, remove chicken from oven and enjoy! Be sure to remove the toothpicks before you dig in!

Hope you enjoy this recipe!!  Serving it over brown rice is optional, but I would suggest at least having a vegetable side – we had steamed broccoli with ours.

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Easy Bruschetta Chicken

I’m no gourmet chef, but I did really like this easy bruschetta chicken that I threw together the other night! Few ingredients & simple recipe, but ended up quite tasty!

Easy Bruschetta Chicken

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts (thawed if frozen)
  • 14 oz can diced tomatoes (I used petite diced)
  • ⅓-½ cup shredded mozzarella cheese
  • 1-2 garlic cloves, minced
  • Olive oil cooking spray
  • 3 Tbsp balsamic vinegar
  • 3 tsp extra virgin olive oil
  • Fresh basil, chopped, or 1-2 tsp dried basil

 

Miscellaneous

  • Aluminum foil
  • Olive oil cooking spray

 

Directions

 

  • Preheat oven to 375°F

 

  • Spray oven safe cooking pan with olive oil spray
  • Sprinkle garlic powder and grind black pepper on chicken breasts, place in pan, cover, cook for 35 minutes or until internal temp is 165°
  • Drain canned tomatoes and place in bowl. In the same bowl, combine extra virgin olive oil, balsamic vinegar, minced garlic, and basil. Mix all together, place in refrigerator until chicken is ready
  • Remove chicken from oven when cooled through and divide shredded mozzarella cheese over them evenly. Place back in over for 3-4 minutes, till cheese is melted
  • Remove chicken from oven, remove tomato mixture from refrigerator. Spoon tomato mixture evenly over chicken & serve!

Hope you enjoy this yummy recipe!!  We enjoyed it over brown rice with a side of steamed broccoli. May drizzle a little more balsamic vinegar over, if needed!IMG_20170826_220601_358-01heart

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Baked Tilapia

Tilapia is such a nice, light fish and I love cooking it!  This husband-approved healthy recipe was tasty, easy, and a nice change from the proteins we typically stick to.  It’s customizable, so use this recipe as an outline/start, but feel free to change up the sides or adjust it to suit you!  Obviously you can double or triple the recipe if you’re entertaining guests, and it’s still quite easy and quick!

Baked Tilapia

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 tilapia fillets, approximate 4-6 oz each, fresh (thawed if bought frozen)
  • 2 Tbsp lemon juice
  • Garlic powder
  • Ground black pepper
  • Vegetable for side – we typically used asparagus, steamed broccoli, or a veggie medley I made on the stove (if using asparagus, there is an option to cook it with the fish – keep reading!)

Miscellaneous

  • Aluminum foil
  • Cookie sheet
  • Cooking spray (we use Olive oil spray)

Directions

  • Preheat oven to 375F
  • Pour 1 Tbsp of lemon juice evenly over each tilapia fillet
  • Sprinkle each fillet with garlic powder and ground black pepper to your liking
  • Rip 2 pieces of aluminum foil, large enough to fold over and seal each fillet
  • Spray each piece of foil with cooking spray to avoid sticking
  • Place one tilapia fillet on each piece of foil. **If using asparagus, you can place asparagus spears on foil first and put tilapia fillet on the asparagus spears**
  • Wrap fish tightly in foil, making sure it is well sealedIMG_20170804_190007
  • Place on cookie sheets and put in oven for approximately 10-15 minutes, until fish is cooked through – should be white and flake easily with fork (may take a little longer if cooking with asparagus)IMG_20170804_190041
  • Remove from oven, unwrap foil, and enjoy with a side vegetable you’d like!

This recipe is super easy; the fish comes out nicely cooked and flaky, but not dry!  We haven’t tried this on the grill, but I bet that would be a tasty alternative to the oven.  While we just enjoyed this with vegetables on the side, you could also use a side of brown rice.  Ours was tasty enough that we didn’t need any sauce/dip, but you could use cocktail sauce if needed.  Enjoy!!

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Chicken, Beet, and Goat Cheese Salad

I’ve been ordering this salad at restaurants all summer, and I’m not sure why it took me so long to realize that I could just make it at home!  It’s easy, delicious, and great for summertime!!

I set the time to 10 minutes assuming you already have the chicken and beets prepped – if not, you’ll need a bit more time.  But it will definitely be worth it!  Hope you enjoy this delish recipe!saladingredients

Chicken, Beet, and Goat Cheese Salad

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 4oz cooked chicken (I typically use boneless, skinless chicken breasts – I put garlic powder and pepper, place on a cookie sheet with aluminum foil, and cook at 375F for about 20 minutes or until inner temperature is at least 165F)
  • 1-2 medium beets, cooked (Not sure how to cook beets?  See my easy recipe here: Oven Roasted Beets)
  • Goat cheese, crumbled
  • Spinach
  • Dressing of your choice (I’ve used a yummy herb dressing that is avocado oil based – but you could use any healthy dressing like balsamic or another vinaigrette)

Directions

  • Place 1 cup spinach in a bowl
  • Warm chicken (if not already warm) and place chicken and beets on top of spinach
  • Add 2 Tbsp goat cheese
  • Drizzle dressing over everything and enjoy!

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This is such an easy recipe but it is SO delicious!  If you’re following the 21 day fix portion control container plan, here is what this recipe equals:

1.5 green (2 if you use 2 medium beets), 1 red, ½ blue, and 1 orange

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Spicy Black Bean & Butternut Squash Chili

This is such a flavor-packed recipe – it’s gluten free and vegan!  I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that.  If you love a filling, spicy dish, this is for you!  Plus you can alter how spicy or mild it is to suit your taste.  It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.

**This recipe makes about 8-10 servings, so I typically freeze about half of it.  However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**

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Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • Olive oil spray or 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large red onion, chopped
  • 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
  • 2 cups raw kale (thick ribs removed),chopped
  • 2 cans low sodium black beans, rinsed, drained
  • 1 can low sodium pinto beans, rinsed, drained
  • 2 ½-3 cups vegetable broth
  • 2 cans diced tomatoes
  • 2 teaspoons salt (optional)
  • Avocado slices, for serving (optional)

Directions

  • Spray large pot with olive oil spray (or heat olive oil) over medium heat.
  • Add onions and sauté until tender and golden, about 5 minutes.
  • Add garlic and cook until garlic is fragrant, about 1 minute or so.
  • Add squash, stir, and cook for 4 minutes, stirring occasionally.
  • Add in chili powder and cumin, stir; cook for 2 minutes.
  • Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
  • Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  • Ladle chili into bowls, top with avocado (if using) and serve.

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Hope you enjoy this yummy recipe!!

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Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

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And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!

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Easy Salsa Chicken

Need a quick but tasty supper option?  This Easy Salsa Chicken is healthy, only requires a few ingredients, and tastes great!!  Perfect for those nights when you need to whip something up quickly.

Easy Salsa Chicken

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2-4 boneless, skinless chicken breasts (number depending on how many people you are serving)
  • 1 cup salsa (I used hot; use whatever you prefer!)
  • 1 cup shredded Colby-jack cheese
  • Garlic powder
  • Ground black pepper

Directions

  • Preheat oven to 375 degrees (F)
  • Spray a 9×13 glass (or anything oven-safe) dish with olive oil cooking spray
  • Trim any extra fat off the chicken breasts
  • Season both sides of chicken breasts with garlic powder and pepper
  • Pour salsa evenly over chicken
  • Bake for approximately 30 minutes (until juices run clear or the internal temp of the chicken reaches at least 165 degrees F)
  • Remove from the oven, sprinkle with cheese, and place back in oven to cook for an additional 3 minutes (or until cheese is melted)
  • Remove from oven and serve!

I served this over brown rice with a little guacamole, but you could also add a salad, steamed broccoli, or any healthy vegetable as a side!

I will definitely be making this again – SOON!  Enjoy!!img_20161202_190842heartEnjoy this easy meal!!!  Great for chaotic weeknights – let me know how you like it!!

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Crock Pot Pork Carnitas

I can’t tell you how DELICIOUS these Crock Pot Pork Carnitas are – so easy, 21 Day Fix Approved, and (maybe even more importantly) husband approved!!  These are packed full of flavor and just a nice change from the typical chicken or fish dishes.

If you LOVE burrito bowls from Chipotle like I do, this is a nice healthy alternative for you to make at home!  And it’s EASY!!

I threw it all in the crock pot one morning, whipped up shakeology and headed off to work.  You all know I LOVE my shakeology – it’s a superfood meal replacement shake that is quick, easy, tasty, and provides 70+ nutrients.  Yum!  Send me a message or comment if you want to learn more about this deliciousness! img_20161130_071042

But, I digress.  Back to our carnitas…it’s so nice to come home knowing that your supper is 99% ready!  Plus, the smell is heavenly!

Crock Pot Pork Carnitas

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

For the crock pot:

  • 2-3 pounds pork shoulder, boneless, fat trimmed off
  • 1 cup low sodium chicken broth (an additional ½ cup may be necessary)
  • 4 cloves garlic, sliced
  • 1 Tbsp olive oil
  • Olive oil cooking spray (I use Pam)
  • 1 small can chipotle peppers in adobe sauce (may want to chop the peppers before adding them in)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder or minced onion
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • Pueblo chiles (could also use jalapenos, if you like), chopped/sliced

Optional ingredients to complete your carnitas bowl/tacos

  • Brown rice
  • Corn tortillas (we didn’t use these but you could!)
  • Shredded cheese (we used Colby jack, but you could use a fiesta blend if you like)
  • Guacamole
  • Salsa

Directions

  • Make sure the fat is trimmed off of the pork before getting started. Heat the olive oil on high heat in a large pot or large skillet, and brown all sides of the pork.  Transfer pork to a cutting board or large plate and let cool
  • While pork is cooling, mix garlic powder, onion powder/minced onion, cayenne pepper, cumin, chipotle chili powder, and oregano in a bowl.
  • When the pork has cooled, use a knife to cut slits in it; insert slices of garlic into the slits.
  • Rub the spice mixture all over the pork
  • Spray the inside of your crock pot with olive oil cooking spray. If you’re using a crock pot cooking bag, I still suggest spraying the inside of the bag to reduce sticking/burning.
  • Place pork and chipotle peppers in adobe sauce in crock pot, then pour in the 1 cup of chicken broth.
  • Cook on low for 10 hours
  • In the last hour of cooking, add pueblo chiles (if you’re using them). This is also when you can add the additional ½ cup chicken broth, if you choose.  If you’re adding jalapenos, you can add them at this point or saute them on the stovetop closer to the end to cook them up quickly.
  • When fully cooked, drain excess fluid from crock pot and use two forks to shred.
  • Create your bowls or tacos using the optional ingredients listed above along with the crock pot contents!

Enjoy!!  Let me know how you like it!!

img_20161130_1904361heartEnjoy!!

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