Growing up, I remember my mom trying to decide what to cook for dinner one night.  She was sitting at our table and she said, “I’ll cook anything.  I just wish someone would tell me what to cook.”

Does that resonate with anyone else?  One of the things I’ve given a renewed commitment to since having our littlest is meal planning each week.  It’s not my favorite thing ever (I don’t hate it), but it goes so far in reducing my stress during the week.

But even then, it can be easy to get into a rut.  Especially as a mom when you have about a thousand other things to do, too.  Tired of having the same thing over and over, but without new ideas.  You want something tasty, but need it to also be easy because #momlife.

I totally understand.  That’s why I’m hoping to start sharing some of our simple meal ideas and recipes here from time to time.  I am no star when it comes to creating recipes, but I can whip up simple lunches and dinners over here.

So today, I’m sharing a fun twist on taco night – baked chicken fajita tacos!

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Baked Chicken Fajita Tacos

These are really easy to put together – and perfect for a quick and easy weeknight meal!  I used these with just what I had, but would have added avocados and maybe even corn if I had it on hand when I made these.  You can do them however you like.

For a lower carb option, skip the tortilla shells and toss everything over a bed of your favorite lettuce for a tasty taco salad.

Ingredients

• 2-3 boneless skinless chicken breasts cut into strips
  • You could also buy frozen chicken strips, but I almost never have these on hand.
• Bell pepper strips – frozen is fine
  • I used about 1/2 bag of frozen peppers, but I think 2 fresh pepper diced should be more than enough.  Really depends how much you like peppers.
• 3 TBSP olive oil
• 5 TBSP taco seasoning, more or less depending how much you like taco seasoning
• 1 can of black beans, rinsed
• 1 can of corn
• 2 avocados, sliced
• Taco sauce or salsa
• Tortilla shells

Directions

1. Preheat oven to 375 degrees.
2. Cut chicken into strips about 1 inch thick (see above for ours)
3. Add chicken to a large mixing bowl with olive oil and taco seasoning and mix well until chicken is evenly coated.
   1. I used a Pyrex mixing bowl with a lid, so I just shook it all up.
4. Spray a large, flat cooking sheet and spread chicken in an even layer across it.
5. Add peppers to the pan.
6. Cook at 375 for 30 minutes.
   1. Cooking time will vary depending how thick your chicken strips are.  Be sure to check that they are done before eating.  If they need a few more minutes, do that.
7. Top with black beans, corn, avocado, cheese, and taco sauce.
   1. Or whatever you like on your tacos.  (I added rice to these!)
8. Enjoy!

Meal Prep Tips:

To make dinner time a little easier, here are some meal prep tips to do ahead of time:

• Make sure chicken is fully thawed in the fridge ahead of time.
• Cut chicken into strips and save in the mixing bowl in the fridge.
• Drain black beans and corn while chicken is cooking.
• Prepare all of the other toppings during this time as well (i.e. slicing the avocado).

Pin it for later!

And that’s it.  So simple and versatile!  What are some of your favorite weeknight meals?  Do you meal plan regularly or make dinner on the fly?