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Chicken Fajita Sheet Pan

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Base Recipes 44

Lemon & Herb Dressing🌐

  • 1 Lemons, juiced
  • 1/2 c. Extra Virgin Olive Oil
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Fresh Basil Leaves (DRIED BASIL)
  • 1/2 tsp. Garlic Powder
  • 1/8 tsp. Salt & Pepper, to taste
  • Combine all ingredients in a small bowl. Season to taste with salt and pepper.

Mango Salsa🌐

  • 1/4 c. Coconut Milk
  • 2 Limes, juiced
  • 1 c. Mangos, peeled and diced
  • 1/4 c. Cucumbers, diced
  • 2 tbsp. Red Onions, diced
  • 1 tbsp. Fresh Cilantro (Coriander), chopped
  • 1 tsp. Ginger, grated or chopped
  • 1 oz. Leaves of Romaine Lettuce, for serving
  • In a small bowl, whisk together the coconut milk and lime juice.
  • Place the mango, cucumber, onion, cilantro, and ginger in a medium-sized bowl, and mix thoroughly.
  • Pour the coconut mixture over the mango and vegetable mixture, and let it sit for at least 15 minutes.
  • Enjoy over chicken or fish, or in romaine lettuce-leaf wrappers.

Cauliflower Rice🌐

  • 1 Cauliflower Heads
  • Remove the leaves and core from the cauliflower, and cut the head into 4 pieces.
  • Using a grater, on the medium grate side, grate the cauliflower chunks until no more remain.

Cauliflower Rice (Cilantro-Lime)🌐

  • 2 c. Cauliflower Rice
  • 1 tbsp. Avocado Oil
  • 1 Limes, juiced
  • 1/4 c. Fresh Cilantro (Coriander), chopped
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Heat a large skillet over a medium heat and add the avocado oil. Add the cauliflower rice and cook for 5 minutes, or until desired texture is achieved.
  • Remove the pan from the heat and stir in the lime juice and cilantro.
  • Season to taste with salt and pepper.

Dairy-Free Pesto🌐

  • 2 Lemons, juiced
  • 4 tbsp. Pine Nuts
  • 2 c. Fresh Basil Leaves
  • 1/2 c. Olive Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a food processor, combine the lemon juice, pine nuts, and basil, and process until just combined. Slowly add in the olive oil, and pulse until emulsified. Season to taste with sea salt and pepper.

Honey-Lemon Mustard Dressing🌐

  • 1 tsp. Honey
  • 1 tsp. Mustard
  • 1 tsp. Sea Salt
  • 6 tbsp. Olive Oil
  • 1 Lemons, juiced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, combine the honey through lemon juice. Season to taste with salt and pepper.

Fajita Seasoning🌐

  • 2 tsp. Onion Powder
  • 1 tsp. Cumin (CUMIN POWDER)
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Salt
  • Combine all ingredients in a jar, and shake well until mixed.

Maple Syrup & Balsamic Dressing🌐

  • 2 tbsp. Avocado Oil
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Dijon Mustard
  • 1/2 tsp. Dried Thyme
  • 1/8 tsp. Salt & Pepper, to taste
  • In a medium bowl, whisk together the avocado oil through the thyme. Add salt and pepper, to taste.

Hashi-Mayo🌐

  • 2 Lemons, juiced
  • 2 Chicken Eggs | Duck Eggs, at room temperature
  • 1/2 tsp. Sea Salt
  • 1 c. Avocado Oil | Olive Oil
  • To make the mayo, place the lemon juice, eggs and salt in a high-speed blender, and set to level 7.
  • Slowly add the oil into the blender to emulsify the eggs and oil, for 2-3 minutes.
  • For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar that the immersion blender can fit snugly into (or use the container it comes with, if available).
  • Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Once the entire mixture is off-white, it is emulsified.

Pizza Sauce🌐

  • 6 oz. Tomato Paste
  • 1 c. Water (BONE BROTH RECIPE OR WATER)
  • 1/4 tsp. Dried Oregano
  • 1/4 tsp. Dried Parsley
  • 1/4 tsp. Fresh Basil Leaves (DRIED BASIL
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Fresh Rosemary (DRIED ROSEMARY)
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a saucepan, combine all ingredients and cook until the sauce is reduced and thickened, about 10 minutes.

Slices of Brown Rice Bread, GF🌐

  • 3/4 c. Milk (180g, approx. 180mL)
  • 2 Eggs, beaten (100g)
  • 1/2 tbsp. Apple Cider Vinegar (7g, approx 7mL)
  • 2 tbsp. Vegetable Oil (24g)
  • 1 tbsp. Honey (20g)
  • 1 c. Potato Starch (160g)
  • 7/8 c. Brown Rice Flour (114g)
  • 1/2 tbsp. Xanthan Gum (4g)
  • 1 tsp. Salt (5g)
  • 3/2 tsp. Active Dry Yeast (4.5g)
  • Combine the Potato Starch, Brown Rice Flower, and Xanthan Gum in a bowl and mix well.
  • Add the ingredients to the baking pan in the order listed.
  • Select COURSE No. 23 and press START.
  • When the add beep sounds, thoroughly scrape down the flour and other ingredients from the sides of the baking pan to the bottom using a rubber spatula.

Stovetop Chickpeas🌐

  • 1 c. Chickpeas
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
  • In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 1/2 hour, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Honey-Mustard Dressing🌐

  • 1/4 c. Olive Oil
  • 2 tbsp. Honey
  • 2 tbsp. Dijon Mustard
  • 1/8 tsp. Salt & Pepper, to taste
  • To make the vinaigrette: Combine all ingredients in a glass jar and shake until combined.
  • Add salt and pepper, to taste.

Satay Sauce🌐

  • 3/4 c. Coconut Milk
  • 1/3 c. Creamy Peanut Butter (CRUNCHY PEANUT BUTTER)
  • 1 Garlic Cloves, crushed
  • 2 tsp. Soy Sauce
  • 1 tsp. Granulated Sugar (DARK MUSCOVADO SUGAR)
  • Pour the coconut milk into a small pan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently on the hob or over the barbecue, stirring until smooth and hot. Cover and keep warm.

Sesame Almond Dressing🌐

  • 1/4 c. Almond Butter
  • 2 tbsp. Coconut Aminos
  • 1 tbsp. Honey | Maple Syrup
  • 3/2 tbsp. Rice Vinegar
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Ginger, grated
  • 1 Garlic Cloves, grated
  • 1 tbsp. Water
  • 1/8 tsp. Salt & Black Pepper, to taste
  • In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.

Cowboy Caviar🌐

  • 2 c. Black Beans, cooked
  • 1 c. Tomatoes, chopped
  • 1/2 c. Fresh Cilantro (Coriander)
  • 1/4 c. Green Bell Peppers, chopped
  • 1/4 Red Onions, chopped
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Basil
  • 1 Limes, juiced
  • 2 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • Place all ingredients in a large bowl and mix.

Fresh Cut Pineapple🌐

  • 1 Fresh Pineapple
  • Cut the skin from the pineapple. Cut around the core of the pineapple, or cut and keep the core for added nutrients.

Coconut Sour Cream🌐

  • 14 oz. Coconut Cream
  • 1 Limes, juiced and zested
  • 1/8 tsp. Salt
  • Combine all ingredients in a small bowl and stir to mix well.

Bone Broth🌐

  • 4 Chicken Legs, Skin On, Bone In
  • 1 tbsp. Apple Cider Vinegar
  • 2 Celery Stalks
  • 1 Onions
  • 6 Large Carrots
  • 1 c. Water
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Slow Cooker: Place the chicken, vinegar, and vegetables in a slow cooker. Fill with water to 1 inch below the top of the slow cooker. cover, and cook on high for 8 to 12 hours.
  • Electric Pressure Cooker: Place the chicken, vinegar, and vegetables into the pot of the pressure cooker. Fill two-thirds of the way up with water and secure the pressure cooker lid. Press the Manual button, set the pressure on high, and set the timer to 90 minutes.
  • Stove Top: Place the chicken, vinegar, and vegetables in a stockpot. Fill with water to 1 inch below the top of the stockpot. Bring to a boil, reduce the heat to medium-low, and simmer for 8 to 12 hours.
  • Season with salt and pepper to taste.
  • Strain, pour into Mason jars, and refrigerate.

Avocado Crema🌐

  • 1 Avocados
  • 1/4 c. Coconut Cream
  • 3 tbsp. Fresh Cilantro (Coriander)
  • 1 tbsp. Avocado Oil, to thin
  • 1 Lemons, juiced
  • 1 tsp. Water, to desired thickness
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Combine avocado. coconut cream, cilantro, avocado oil, and lemon juice in a blender, then purée until smooth.
  • Add water to thin. Season to taste with salt and pepper.

Black Bean Sauce🌐

  • 1 tbsp. Garlic Cloves, minced
  • 2 tbsp. Shallots, minced
  • 1/4 c. White Wine
  • 1/8 c. Sherry
  • 3/2 c. Black Beans, cooked
  • 5/2 c. Chicken Broth | Vegetable Broth
  • 1 tsp. Chili Powder
  • 1 tbsp. Fresh Cilantro (Coriander)
  • 1/8 tsp. Salt & Black Pepper
  • Coat a 2 quart saucepan with vegetable spray and heat; add garlic and shallots; saute 2 minutes.
  • Add white wine, sherry, black beans and one and a half cups of broth; simmer 6 to 8 minutes.
  • Blend with a blender or food processor until smooth.
  • Pour the pureed beans back into the pan, and warm puree, add chili powder and enough additional broth to make sauce the consistency of heavy cream.
  • Season with cilantro, salt and pepper.

Honey-Lemon Dijon Dip🌐

  • 1/4 c. Honey
  • 1/4 c. Lemon Juice
  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 Garlic Cloves, minced
  • 1 tbsp. Fresh Parsley, minced
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Combine the honey through the parsley in a blender or food processor, until combined. Season to taste with salt and pepper.

Ginger-Lime Dressing🌐

  • 1/4 c. Lime Juice
  • 1 tbsp. Ginger, grated
  • 2 tbsp. Olive Oil
  • 2 tsp. Honey
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a small bowl, whisk the lime juice through honey. Season to taste with salt and pepper.

Slow Cooker Chickpeas🌐

  • 2 c. Chickpeas
  • 1/2 tsp. Baking Soda
  • 7 c. Water
  • 1/4 tsp. Kosher Salt
  • 2 Bay Leaves, to taste
  • 2 Garlic Cloves, lightly smashed
  • In a 2½-quart slow cooker, put the chickpeas, 1/2 teaspoon baking soda, 7 cups water, a big pinch of kosher salt, bay leaf, and garlic.
  • Cover and cook on high heat for 4 hours, or low heat for 6 to 8 hours, or until tender.

Herbed Dressing🌐

  • 1/2 c. Olive Oil
  • 1 Lemons, juiced
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1 Garlic Cloves, minced
  • 1 tsp. Dijon Mustard
  • 2 tbsp. Fresh Mixed Herbs (Basil, Parsley, Chervil, Marjoram, Oregano) (FRESH MIXED HERBS, such as Parsley, Dill or Chives)
  • In a medium bowl, whick together the olive oil through fresh mixed herbs. Add salt and pepper, to taste.

Fermented Cabbage🌐

  • 1 Cabbage Heads
  • TODO

Large Batch Homemade Taco Seasoning🌐

  • 1/2 c. Chili Powder
  • 2 tbsp. Chili Powder
  • 3 tbsp. Cumin
  • 1 tbsp. Salt
  • 1 tbsp. Black Pepper, finely ground
  • 1 tbsp. Paprika
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 2 tsp. Dried Oregano, dried
  • Mix all ingredients together then store in an airtight container or jar with a tight fitting lid.
  • To use: brown 1lb ground meat then add 2 - 2½ Tablespoons taco seasoning mix plus 1/3 cup broth or water and simmer until liquid has thickened, 1-2 minutes.

Frittata Base🌐

  • 2 Eggs
  • 1/4 c. Milk, whole
  • 1/4 c. Heavy Cream
  • 1/8 tsp. Sea Salt
  • In a medium bowl, beat the eggs with a whisk until the whites and yolks are fully combined.
  • Whisk in the milk, cream, and salt until the mixture is uniform in color and texture.
  • Store in the fridge for up to 3 days.

Buttermilk Pancakes🌐

  • 2 c. All-Purpose Flour
  • 3/2 tsp. Baking Soda
  • 3 tbsp. Granulated Sugar
  • 5/4 c. Milk (buttermilk)
  • 1 tbsp. Butter
  • 1 tbsp. Vegetable Oil, or Shortening in place of Butter and Oil
  • 1/4 c. Honey, to serve
  • 1 Eggs
  • In a food processor or a large mixing bowl, mix together the plain flour, the baking soda and enough sugar to taste. Add the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
  • Heat a heavy pan and add the butter and oil, or fat. Place spoonfuls of the batter on to the hot pan and cook for 2-3 minutes until bubbles rise to the surface. Flip the pancakes over and cook for a further 2-3 minutes. Remove from the pan and serve warm with honey.

Easiest Baked Chicken Breast🌐

  • 1 Boneless Chicken Breasts, pounded to an even thickness
  • 1/4 c. Italian Salad Dressing
  • 1/4 tsp. Paprika
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Onion Powder
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F, then spray a 9x13" baking pan with nonstick spray.
  • Place the chicken breasts into the bottom of the baking pan then drizzle on the Italian dressing and sprinkle on seasonings to taste. Use tongs or your hands to flip the chicken breasts to coat in the dressing and seasonings then arrange into an even layer.
  • Bake for 20 minutes or until the thickest part of the largest chicken breast reaches an internal temperature of 165 degrees as read by a digital instant-read thermometer. Let the chicken rest for 15-30 minutes before serving and/or slicing.

Cooled Rice🌐

  • 1/2 c. Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.

Honey-Cumin Dressing🌐

  • 1/3 c. Lemon Juice
  • 1 tbsp. Cumin, ground
  • 2 tbsp. Honey
  • 3 tbsp. Olive Oil
  • Combine all ingredients in a small bowl, and season to taste with salt and pepper.

Pan Roasted Vegetables 🌐

  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Sweet Potatoes, diced
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15-20 minutes longer, until they're tender.

Garlic Infused Olive Oil🌐

  • 5 tbsp. Olive Oil
  • 1 Garlic Cloves, peeled and smashed
  • In a saucepan place all the ingredients.
  • Cook over very low heat for 5 minutes or until a thermometer inserted into the oil registers 180ºF.
  • Remove from the heat and allow to cool completely at room temperature.
  • Transfer in a bottle and seal the lid. Optionally straining out the garlic.
  • Refrigerate up to 1 month.

Everyday Dressing🌐

  • 1 tbsp. Extra Virgin Olive Oil
  • 2 Lemons, juiced
  • 1 tbsp. Dried Basil
  • In a small bowl, combine all ingredients.

Cauliflower Mash🌐

  • 1 Cauliflower Heads
  • 1 tbsp. Coconut Oil
  • 2 tbsp. Broth | Water, organic
  • 1/4 tsp. Sea Salt, to taste
  • 1 tbsp. Dill | Chives, chopped
  • Lightly steam the cauliflower.
  • Add all ingredients to a blender and mix on high.
  • Top with chopped dill/chives.

Thai Dressing🌐

  • 2 tbsp. Coconut Aminos
  • 2 tbsp. Olive Oil
  • 2 Limes, juiced
  • 1/4 tsp. Cumin
  • 1/4 tsp. Ginger
  • 1 Garlic Cloves, minced
  • 1/8 tsp. Salt & Pepper, to taste
  • In a small bowl, whisk the coconut aminos, olive oil, and lime juice until well combined.
  • Next, add the cumin, ginger, and garlic.
  • Add the salt and pepper, to taste. Stir well and set aside.

Croûtons🌐

  • 2 Slices of Whole Wheat Bread
  • 1 tbsp. Chili Oil
  • Carefully cut the crust from the Granary loaf and discard. Cut the bread into neat slices and then into 2.5cm/1in cubes.
  • Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.

Apple Cider & Honey Vinaigrette🌐

  • 1/4 c. Apple Cider Vinegar
  • 2 tsp. Avocado Oil
  • 2 tbsp. Coconut Aminos
  • 2 tsp. Honey
  • 1 Oranges, zested
  • In a small bowl, whisk together all ingredients, and season to taste with salt and pepper.

Rice🌐

  • 1/2 c. Rice
  • 1 c. Water
  • Cook the rice according to package instructions. Store in the refrigerator.

Everything Seasoning🌐

  • 3 tsp. Light Sesame Seeds
  • 2 tsp. Dark Sesame Seeds
  • 1 tbsp. Flaky Sea Salt | Coarse Sea Salt
  • 3 tsp. Garlic Powder
  • 3 tsp. Onion Powder
  • In a small bowl, mix all of the ingredients together.
  • Store in an airtight container.

Goddess of Detox Dressing🌐

  • 1 c. Fresh Cilantro (Coriander), loosely packed, stems removed
  • 1/2 c. Plain Coconut Yogurt
  • 1/4 c. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • 1 Garlic Cloves
  • 1 Limes, juiced
  • 1/4 Sea Salt, to taste
  • Place all ingredients in a high-powered blender and mix until a creamy consistency is achieved.
  • Refrigerate until ready to serve.

Hard Boiled Eggs🌐

  • 1 Eggs
  • Place eggs in cold water, enough to cover the eggs by about an inch.
  • Bring the water up to a rolling boil using high heat. Then remove from heat.
  • Cover and let simmer for 10 minutes.
  • Rinse eggs under cold water until they are chilled. Serve.

Poached Chicken Breasts🌐

  • 1 Boneless Skinless Chicken Breasts
  • 1/8 tsp. Salt
  • Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil.
  • Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size.

Chicken Fajita Sheet Pan

  • 2 Boneless Skinless Chicken Breasts, sliced into strips
  • 1 Red Bell Peppers, sliced
  • 1 Yellow Bell Peppers, sliced
  • 1 Red Onions, sliced
  • 2 tbsp. Olive Oil
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F (200°C).
  • Place the chicken strips, bell peppers, and onion on a sheet pan.
  • Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper.
  • Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.