During this second pregnancy, I've been all about easy dinners. Once dinner time rolls around, the last thing I want to do is stand on my feet for hours cooking a meal! I want meals that are easy and fast but still healthy.  One of the dinners that has been in our rotation lately is chicken fajitas. I originally got the recipe from Nancy Anderson (she's a fitness coach and nutritionist). I don't follow the recipe exact, but it's delicious! It's a hit for all three members of our family. It's very easy to make, it's quick, and I usually have most of the ingredients already on hand.

You will need:

• 1 lb. boneless, skinless chicken breast (two large chicken breasts is the perfect amount for our family of three)
• 2 bell peppers (any colors will work)
• Half of a medium onion
• 1 lime
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. pink Himalayan salt
• black pepper to taste
• toppings of your choice

To start, preheat oven to 375 degrees. Cut the chicken breasts into slices. 

Next, place the chicken slices into a large bowl. Add the olive oil, chili powder, cumin, garlic powder, pink salt, and black pepper to the bowl. Mix all ingredients until chicken is evenly coated with spices. 

Spread the chicken slices on a large sheet pan in a single layer. Then, slice the bell peppers and onion into strips and add to the sheet pan with the chicken. I then take my hands and mix the chicken and vegetables all together on the pan. This gets all of those good tasting spices onto the vegetables. I then take my Trader Joe's garlic salt grinder and grind some garlic salt over the entire pan. This is optional and was not included in the original recipe, but I love this garlic salt so much. I add it to almost all of our dinners! Lastly, squeeze half of a fresh lime over the chicken and veggies. 

Bake the fajitas at 375 degrees for 20-25 minutes or until chicken is cooked through and veggies are tender. 

The fajitas can be served however you prefer. At our house, we love to put them in a bowl over lime rice (I use Kristin Cavallari's lime rice recipe). Once I put them over rice, I like to add another squeeze of fresh lime juice and some lime zest. We also like to eat the chicken and veggies in romaine lettuce leaves (the leaves act as a shell). You could also eat these in a flour or corn tortilla. Add whatever toppings you like! You can add avocado, salsa, cilantro, jalapenos or whatever sounds good to you. I hope you enjoy it as much as we do.