In honor of my walk through the great state of California, this week we have a southwestern chicken fajita meal! It’s not cooked in one pot all together, instead it’s one pan in the oven! Easy to make with even easier clean-up, this is guaranteed to satisfy. Not only do I love all the spices they list, but their addition of kale is critical! Take a trip to the seasoned southwest and let yourself enjoy this fiesta in your mouth.
https://www.eatingwell.com/recipe/274851/sheet-pan-chicken-fajita-bowls/
For those of you unfamiliar with cooking kale, I have a secret bonus recipe for you! Kale chips! There are many potato chip alternatives out there to make your snacking healthier, but honestly I prefer kale chips to potato chips! They are absolutely delicious, addicting, and so easy to make! You’ll find yourself wanting to make these at every possible opportunity.
Able to be made with any type of kale, my favorite kind is curly kale. Preheat your oven to 300 degrees. Wash the kale and tear it from its stem into bite sized pieces, then thoroughly dry either with paper towels or a salad spinner. When you lay it out on a baking sheet/pan, be sure to spread it out evenly so it crisps evenly. Once dry, spread out the kale on the pan, drizzle lightly with olive oil. If you find you’ve drizzled too much and end up with soggy chips, you can always try again with another batch and use the soggy kale for steaming with a meal. After adding the olive oil, sprinkle with salt and any other seasonings you’d like! They taste oh-so-incredible with just salt, but personally I like to spice it up. I love spicy things, so I always make these with salt and cayenne pepper, but I urge you to add any of your favorite seasonings. Lemon pepper, salt and vinegar, old bay, even lemon or lime! Once finished seasoning, throw it in the oven for approximately 20-25 minutes. Let sit for 5-10 minute and enjoy! You’ll be addicted to these before you know it.