Clean Up on Aisle 4

Sometimes after a delicious meal, I’ll carry my plate back into the kitchen and think “Oh my – did I really make this mess?” Okay, so maybe clean up on Aisle 4 is a bit of an exaggeration, but it sure feels like one heck of a mess.

What’s that they say? You gotta break some eggs to make an omelette. And you gotta dirty the kitchen to make a good meal. I think part of the problem is that I own way, way too many pots, pans, kitchen gadgets and other equipment. This means if a meal needs three prep bowls, two knives, a few cutting boards, spoons, strainers and whatever else, I don’t need to wash between applications. I can toss the dirty one in the sink and grab another from the cupboard that is clean. It’s why my kitchen, nook, den and half the garage is dedicated to meal prep. There are cake pans that have sat on a shelf in the garage for years – just in case I ever need to bake a cake for a baby shower again. You never know. I have a knife designed for mayonnaise, a spatula dedicated to flipping pancakes and another just for Omelettes. It’s just not in my nature to simplify but rather to collect.

Every once in a great while, I do manage to make a delicious supper without too much of a mess. These Sheet Pan Fajitas are a great example of minimal mess with maximum flavor.

Marinated Sheet Pan Chicken Fajitas
2 large Red Bell Peppers
1 large Yellow Onion
2 large Jalapeño Peppers
1-1/2 lbs boneless Chicken Breast
4 tablespoon Vegetable Oil
4 tablespoons Spicy Olive Oil
3 teaspoons Serrano Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Cumin
2 teaspoons Tajín Clásico Seasoning
Pinch Cayenne Pepper
8 Fajita Size Flour Tortillas
Cilantro garnish
1 Lime
Whole Pickled Jalapeño Peppers as desired
Mexican Style Crèma as desired
Spicy Salsa, optional
Mexican Melting Cheese, optional

Core, stem and thinly slice bell peppers. Cut onion in half, peel and thinly slice into half moon slivers. Stem Jalapeño, cut into strips. Cut chicken breasts into strips for Fajitas. Mix together in a large re-sealable gallon bag, set aside.

Whisk together oils, chili powder, garlic powder, onion powder, cumin, Tajin and cayenne pepper in a large bowl. Pour over Fajita mixture, massage into the meat. Marinate in the refrigerator for about 90 minutes.

Heat oven to 425-degrees. Line a large rimmed baking sheet with foil.

Spread chicken mixture and all the marinated out into the prepared pan. Place in the heated oven to roast for 25 minutes, stirring half-way through cooking time. Turn oven to broil, continue to cook for about 2 or 3 minutes longer.

While the Fajita Chicken is roasting, warm tortillas for serving. Snip cilantro and wedge lime for garnish. If desired, roast some whole pickled Jalapeño Peppers as well.

Remove chicken from oven, serve straight from the pan. Assemble Fajitas as desired with crèma, salsa, cheese, roasted peppers and cilantro.

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Cast away from you all the crimes you have committed, says the LORD,
and make for yourselves a new heart and a new spirit.