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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Healthy Snack Ideas!

I don’t know about you, but sometimes I have a hard time deciding on a snack.  I want to be healthy, but those tortilla chips are sooooo tempting…& who wants to have to “think” about a snack?

That’s why I came up with this healthy snack list – snacks I’ve tried and LOVED, but won’t give you any guilt!  Enjoy the list, and if there’s a favorite healthy snack that you love – let me know that it needs to be added!

Enjoy!!

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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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Santa Fe Chicken Chili

Hey all!! Sorry I’ve been MIA – SO much has happened and I can’t wait to write some posts to fill you all in.  However, this post is about…dun dun dun… A RECIPE!

A very, very yummy recipe, at that.  I will say – BE SURE TO HALF THE RECIPE IF YOU DON’T WANT LEFTOVERS…it makes A LOT.

I love this recipe because you can make it as mild or as spicy (spicy spicy spicy for us!!!) as you’d like.  Throw it all in the crockpot (perfect for FALL!) and leave it all day.  Come home to a DELICIOUS smelling home and a NOM NOM NOM worthy meal.

Enjoy 🙂

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If you try it out, please let me know how you like it!

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Broccoli & Cheese Stuffed Chicken

This was a great, great recipe!  My husband loved it, and it was easier than I had anticipated.  Kudos to the original recipe found at http://www.dananicolefitness.com/recipe/cheddar-and-broccoli-stuffed-chicken/ – I only made a couple of changes.

Broccoli and Cheese Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 boneless, skinless chicken breasts, thin (pound thin with mallet, if needed)
  • 75-1 cup Colby jack cheese
  • 1 cup chopped broccoli, frozen
  • 1 Tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • Touch of sea salt
  • 12 toothpicks
  • Pam olive oil cooking spray

Directions

  • Preheat oven to 350 degrees.
  • Coat chicken with sea salt, pepper, garlic powder, and paprika
  • Sprinkle Colby jack cheese on chicken breasts, evenly. Save a bit to add to the top of each chicken breast after you fold and toothpick them together
  • Spread chopped broccoli evenly on top of each chicken breast.
  • Fold each chicken breast in half, containing all of the broccoli and cheese you can, and insert about 2-3 toothpicks each to secure it20160816_192857
  • Lightly spray the top of each chicken breast – I actually added a touch of garlic, pepper, and paprika to the top of each20160816_192904
  • Cover baking dish with aluminum foil and cook for about 25 minutes, or until chicken is fully cooked
  • Remove aluminum foil, and sprinkle with remaining cheese
  • Bake uncovered for an addition 5-10 minutes, or until cheese is melted

I served this with some brown rice.  Next time, I’d like to add spinach to the innards of the chicken “roll”, and see how that turns out.  For now, I hope you like it!

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Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ½ cup brown rice, cooked
  • ½ lb lean ground turkey
  • 2 red bell peppers, cap cut off and seeded
  • ½ red onion, diced
  • 4 cloves garlic, diced
  • 2 Tbsp olive oil
  • 1 fresh tomato, diced
  • 2-3 tsp dried basil
  • ½ tsp dried oregano
  • 1 jalapeno, diced
  • ¼ cup parmesan cheese, shredded
  • ¼ cup Colby jack cheese, shredded
  • Olive oil spray (I use Pam)

Directions

  • Cook brown rice as directed
  • Preheat oven to 375degrees
  • Cut tops off of bell peppers and remove seeds/whites
  • Spray oven safe baking dish with olive oil and place cleaned peppers in it
  • Heat olive oil in large skillet on medium heat; add onion and garlic and saute until fragrant
  • Add the ground turkey to the skillet and brown
  • After ground turkey is browned, add tomatoe, oregano and basil, and jalapeno
  • Mix well and cook for about 5 minutes
  • Add cooked rice and parmesan, mix well and blend together
  • Once cooked through, begin stuffing each bell pepper with the cooked mixture. Pack tightly in bell peppers.
  • Place baking dish (with packed bell peppers) in oven for about 30 minutes
  • Remove from oven, sprinkle Colby jack cheese on top, and place back in oven for about 5 minutes until cheese is melted.

These stuffed bell peppers are so delicious and are great on their own – I honestly ate mine with a bit of sriracha sauce added on!

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Let me know what you think!  This is a GREAT meal prep idea – simple, easy, and tasty!heart

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Oven Roasted Beets

Oven roasted beets are soooo tasty AND healthy!  They take a little while to cook through, but the recipe is super easy and so worth the time!  These are great during the summer, and are much better for you than the canned version.

Don’t like beets?  Try these before you swear off them – you may be surprised!

Oven Roasted Beets

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • Beets, however many you’d like

Miscellaneous

  • Aluminum foil
  • Baking Sheet

Directions20160608_092038

  • Preheat oven to 400 degrees20160608_092342
  • Scrub each beet and cut off leaves/stem close to the tip20160608_092438
  • Wrap each beet loosely in aluminum foil
  • Place foil wrapped beets on baking sheet20160608_092700
  • Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
  • When a fork can be inserted into the beet easily, they are done
  • Remove beets from oven, allow to cool
  • Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining20160608_110936

These beets are great for use in salads, as a side, or alone as a healthy snack!

Can’t wait to hear what you think!  Comment if you try this recipe! 🙂

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Healthy Balsamic Chicken

Healthy Balsamic Chicken

  • Servings: 2-4
  • Difficulty: easy
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I concocted this recipe FOREVER ago, and it has become a STAPLE in our home.  My husband loves it and requests it weekly.  No joke!  We never get tired of it, and it is pretty guilt-free.  Hope you enjoy it as much as we do!!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 red onion, sliced thinly
  • 4-6 cloves garlic, minced
  • 4 roma tomatoes, chopped
  • Garlic powder
  • Pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup sliced kalamata olives (pits removed)
  • Crumbled Feta cheese
  • Cooking spray (I use Pam Olive Oil)

Directions

  • Preheat oven to 375 degrees
  • Coat oven-safe glass dish, about 9×13 in size, with cooking spray
  • Trim fat off chicken breasts and season each side with garlic powder and pepper
  • Place chicken, onion, and garlic in the glass dish, douse with 1/4 cup balsamic vinegar (add more if you’d like), and cook in oven for 10-15 minutes
  • Remove from oven, add tomatoes and kalamata olives, as well as remaining 1/4 cup balsamic vinegar (again, more if you’d like) and put back in oven to cook for 15-20 minutes (or until chicken is fully cooked)
  • Serve over rice (I use brown rice) and top with feta20160229_19215910468665_928271100515_4450618411922851831_n

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