Katie’s Sheet Pan Fajitas

Do you make resolutions for the new year? I have some goals, but do I categorize them as New Year’s resolutions? No really. When I do, I always fail. It’s a trend that I see repeating in my life.

I recently read an article discussing New Year’s resolutions. As it turns out, a lot of people make them! Only 22% keep them through January and February, but that number falls significantly afterward. Only 1% made it a year.

My list of things to focus on always begins with diet, exercise, and decluttering my house. Like the resolution setters of the survey, I do good for a few months. Old habits slowly creep back into my lifestyle, and I end up right back where I was.

What’s the answer? As I researched this topic, I found that a diary is an excellent way to keep yourself on track. If you slip up, you can look back to see any triggers you can identify.

Another suggestion was to set goals or resolutions together. Having friends working through the same issues can help you stay on track.

A third idea was to break your larger goals down into smaller, more manageable tasks. This could make it easier to stay motivated and progress over time rather than overwhelmed by large goals that seem impossible to achieve.

Eating healthy is a matter of planning on my part. I usually do okay if I take the time to make a menu. It’s those meals that I have no plan for when my choices do not work in my favor. So, my number one goal is to make a menu every week.

Katie’s fajitas are so easy, healthy, and fast that they may often find their way onto my menu. This Tex-Mex meal was on the table with just a few ingredients in very little time. I liked adding the freshness of lime juice and serving it with fresh cilantro, homemade salsa, and guacamole.

This could be served with flour tortillas, corn tortillas, or rice. If you have a goal of healthy meals, rice cauliflower would be a great option.

I’ve picked up my dairy and plan to start small. And I will keep the word “resolution” out of my vocabulary this year. Happy New Year, Y’all!

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Katie's Sheet Pan Fajitas

Course Main Course

Author Amye Melton

Ingredients

• 2 pounds boneless, skinless chicken cut into thin slices
• 1 (1-oz. pkt.) Kinder's Fajita Blend seasoning or 1/4 cup taco seasoning
• 1 tablespoon olive oil
• 1 lime juiced
• 1/2 large red onion sliced thin
• 1 red bell pepper seeded and sliced thin
• 1 green bell pepper seeded and sliced thin
• 1-2 small zucchini seeds removed and cut to match the size of bell peppers
• salsa, guacamole, avocados, cheese, pico de gallo, tortillas, rice or riced cauliflower options for serving

Instructions

• In a large bowl, which the taco seasoning, oil and lime juice together. Add chicken cover with plastic wrap. Refrigerate for one hour.
• Remove chicken from refrigerator. Preheat oven to 350℉. Spray two large sheet pans with nonstick cooking spray and set aside.
• At the end of one of the sheet pans, add the vegetables. Add chicken to the other end and to the second pan. Do not overcrowd the pan!
• Bake until the chicken is cooked through and veggies are tender crisp.
• Serve as desired with tortillas or in a bowl.