Hola Warriors! I am celebrating today. Why? Because MMW turns five. Yup, five years ago a very apprehensive Melissa pushed publish on the first post for this little corner of the internet. This space has meant so much to me personally and professionally. And I want to thank each and every one of you reading for keeping me going. And every celebration needs food, so let’s have fajitas!

As is the case with most of the recipes I post, this one is more a method than a super strict recipe. The amounts are approximate, and the method is super forgiving. The spice mix is the bit that makes this work. But there is even some play there if you prefer things more or less spicy than I do.

Another reason I love this recipe is the protein content. I struggle to get enough protein some days. I just don’t always love the way meat tastes (even though I am a carnivore) and for midday, it can take forever to prepare. But this recipe? I can meal prep it on Sundays for weekday lunches. A quick zap in the microwave and I’m good to go. I tend to make this recipe with chicken, but beef, pork, or shrimp will work, too.

If that wasn’t enough, this is a one pan wonder. One sheet pan is all you’ll dirty. And if you line it with foil and are careful, you might be able to get away with a simple wipe down.

This one is endlessly adaptable. If you like onions with your fajitas, feel free to sub one for one of the peppers or just throw it in as bonus veg. If you are vegetarian, you can sub a can or two of rinsed and drained black or pinto beans. Or you could go all veggie with mushrooms and zucchini. Need it dairy free? Just omit the cheese. Gluten free? Try it over rice, regular or cauliflower. You get the idea.

Sheet Pan Fajitas

1 pound of meat (or equivalent veggies) thinly sliced

3 bell peppers, thinly sliced

Salt and pepper

Onion powder

Cumin

Chili powder (hot or mild)

Preheat the oven to 350 F. Line a large baking sheet with foil and mist lightly with cooking spray. Scatter the sliced meat and veggies evenly across the prepared baking sheet. Season with salt, pepper, onion powder, cumin, and chili powder to taste. Bake until meat is cooked through, about 20-22 minutes. Cool on sheet pan, then store in fridge for up to five days. Serve on small tortillas or over rice. Top with cheese, sour cream, avocado, hot sauce or any other fajita toppings you enjoy. Makes enough for eight 8-inch fajitas.

My current favorite version uses chicken and I add pineapple chunks to the pan before roasting. I top it with avocado for a protein and fiber packed lunch. Tell us in the comments how you’d top these fajitas!

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