Do you have nights where you simply do not feel like cooking dinner? I have one of those about once a week! Fortunately, I have a few go-to recipes up my sleeve that makes night’s like those a bit more palatable. See what I did there?
I thought I’d share one of my most favorite, easy, week night dinners. It’s nearly a prep and forget kind of recipe and is sure to be a crowd-pleaser. You can customize the level of spice to fit your family, and in fact, you can make two different spice levels on one pan.
Baked Chicken Tacos
1 pound boneless chicken breast, cut into slices
3-4 Bell Peppers (I always use varying colors)
1/2 large onion (white, red or vidalia work best)
2 tablespoons extra virgin olive oil
Taco Seasoning Mix (I make my own – but a premade mix would work well too)
1. Preheat Oven to 400 degrees and slice chicken and veggies into 1/2 inch slices.
2. Place chicken and veggies on a cookie sheet that’s been covered with foil and drizzle with EVOO.
3. Sprinkle spice blend or taco seasoning over chicken/veggies and cook for 20-25 minutes until chicken is cooked through.
4. Resist eating directly from the hot cookie sheet and serve in taco shells, soft tortillas, on a bed of spanish rice or on a salad. We garnish with avocado, sour cream (or greek yogurt) and spinach.
My taco seasoning changes depending on what I have in the pantry. But it sticks pretty close to the same basic flavor profile (something spicy, something smokey, something sweet, something herby)