Month: February 2026

Uncategorized

Smoky Chicken Fajitas

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This recipe came out of my first serious attempt at meal prepping for the week. I had gone to Costco, bought whatever vegetables looked good, and decided it was time to be intentional about dinners instead of scrambling every night.

They’re simple, but the homemade spice blend makes them feel bold and satisfying. Cooking the chicken whole in a hot cast iron pan keeps it juicy, and letting it get real color before flipping makes all the difference. The peppers and onions soak up the browned bits in the pan, and a squeeze of fresh lime at the end pulls everything together.

I tend to focus on whole ingredients and lots of vegetables — most of the time — and this recipe hits that sweet spot of flavorful, fresh, and practical.

If you’re just starting to meal prep — or just trying to make weeknights easier — this is a great place to begin.

Ingredients

Smoky Fajita Seasoning

  • 1½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Pinch cayenne (optional)
  • 2 tbsp avocado oil

For the Fajitas

  • 1 lb chicken breast
  • 3 bell peppers (mixed colors)
  • 1 large onion
  • 2 limes
  • Tortillas

For Serving

  • Prepared guacamole
  • Pico de gallo
  • Sour cream
  • Extra lime wedges

Instructions

1. Marinate the Chicken

In a small bowl, combine all dry spices.

Pound the chicken breasts to an even thickness so they cook evenly.

Place chicken in a gallon zip-top bag. Add the spice mixture and shake to coat. Add the avocado oil and massage gently to distribute.

Marinate for at least 30 minutes, or up to 2 days in the refrigerator.

2. Prep the Vegetables

Slice bell peppers and onion into strips.

If meal prepping, you can stop here and refrigerate everything until ready to cook.

3. Cook the Chicken

Heat a cast iron pan over medium-high heat. Add a small drizzle of avocado oil.

When hot, place chicken in the pan. Cook for about 4 minutes per side (adjusting for thickness). Turn only once. Let it develop real color before flipping.

Remove chicken to a plate and let rest for 5–8 minutes.

4. Cook the Peppers and Onions

In the same pan, add sliced onions and peppers. Sauté until tender and lightly charred.

Squeeze the juice of one lime over the vegetables to deglaze the pan and lift the browned bits. Transfer to a serving dish.

5. Slice and Finish

Slice chicken against the grain into bite-size strips.

Return briefly to the hot pan (about 1 minute) to rewarm. Squeeze fresh lime juice over the chicken before transferring to the serving dish.

Serve

Serve with warm tortillas, guacamole, pico de gallo, sour cream, and extra lime wedges.

Notes

  • Don’t overcrowd the pan — this ensures proper browning.
  • Turning the chicken only once helps build a flavorful crust.
  • For extra smoky depth, add a pinch of chipotle powder to the spice mix.

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Israeli CousCous Salad

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Couscous Base (Warm + Spiced)

  • 1 cup Israeli couscous
  • 1 cup finely chopped yellow onion
  • ~¼ cup olive oil
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp kosher salt
  • 1½–2 cups vegetable broth (per package instructions)

🌈 Fresh Chopped Vegetables

  • 1 cup chopped bell peppers (red, orange, yellow mix)
  • 1 english cucumber, chopped
  • 1 cup chopped roma tomato

🌿 Greens & Herbs

  • 1 bunch kale, finely chopped (about 4 cups)
  • 1 cup chopped fresh parsley
  • 3 tbsp chopped fresh basil
  • 1 cup chopped green onion (mostly tops)
  • Juice of 3 limes (should be at least 1/4 cup)
  • Kosher salt, to taste
  • Freshly ground black pepper

Step 1 – Build the Flavor Base

In a large sauce pan over medium heat, add olive oil and finely chopped onion.
Sauté until soft and lightly golden.

Add curry powder, cumin, sweet paprika, and salt.
Stir and allow spices to bloom in the oil for 30–60 seconds until fragrant.

Add Israeli couscous and toast lightly in the spiced oil for 1–2 minutes.

Pour in vegetable broth and cook about 10 minutes or according to package directions until tender and liquid is absorbed. Add a little vegetable broth as needed. Do not overcook – aim for al dente.

Remove from heat and let cool slightly — the couscous should be warm, not hot.

Step 2 – Prepare the Greens

While the cous cous is simmering.

In a large bowl, add finely chopped kale.
Sprinkle with a pinch of kosher salt and the juice of 3 limes.

Massage thoroughly until the kale softens and darkens slightly.

Add parsley, basil, green onion, and freshly ground black pepper.

Step 3 – Add Fresh Vegetables

Fold in chopped bell peppers, cucumber, and tomato.

Step 4 – Bring It Together

While the couscous is still warm (but not hot), fold it into the greens and vegetables.

The residual warmth gently wilts the kale and emulsifies with the lime and olive oil, creating a cohesive, bright dressing effect.

Taste and adjust salt or lime as needed.

Refrigerate until ready to serve.

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Saffron Yogurt Chicken Kabobs

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Saffron Yogurt Chicken

  • 1 lb chicken breast, cubed
  • ½ cup Greek yogurt
  • 1 tbsp bloomed saffron water (see Bloomed Saffron)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp white pepper (or black pepper if preferred)
  • Kosher salt for finishing

Bloomed Saffron (Make Ahead)

  • ½ tsp ground saffron
  • ¼ cup hot water

Bloom saffron in hot water; leftover saffron water can be saved in the refrigerator

Marinate & Cook Chicken

  1. In a bowl, combine Greek yogurt, 1 tbsp saffron bloom, olive oil, ½ tsp salt, and ½ tsp white pepper.
  2. Add cubed chicken and toss to coat. Marinate at least 30 minutes but up to 24 hours.
  3. Heat a cast iron grill pan over medium-high heat.
  4. Add 2 tbsp avocado oil
  5. Cook chicken skewers ~5 min per side until golden and cooked through.
  6. Sprinkle lightly with kosher salt before resting.