Go-to Burritos

I’ve recently overhauled this longtime favorite recipe to be simpler (and more hands-off) by using a sheet pan. It is a mainstay of our dinner rotation. I make it so often that I mix up a big batch of the spice blend and keep it on hand. Use a heaping tablespoon of the mix to season the chicken. (Serves 6-8)

Ingredients:

• 1 large onion, sliced in thin wedges
• 2 medium bell peppers, sliced into strips
• Avocado oil or ghee
• Salt and pepper
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Pinch cayenne pepper, or to taste
• 2 lbs boneless skinless chicken thighs

To serve:

• Burrito-sized tortillas
• Grated cheese
• Brown rice or quinoa
• Black beans
• Sour cream
• Hot sauce or salsa
• Shredded cabbage
• Lime wedges

Instructions:

Preheat oven to 425. Slice bell pepper into strips and onion into thin wedges. Toss onion and bell pepper with 1 Tbsp oil or melted ghee. Spread out on a baking sheet, sprinkle with salt, and bake at 425 for 10 mins.

Stir chili powder, cumin, garlic powder, and cayenne together in a small bowl. Pat chicken dry with paper towels. Season smooth side of chicken with salt and pepper, then sprinkle on half of the spice mix. Pull baking sheet out of oven. Toss/stir onions and bell peppers, then move them into a pile in the middle of the pan. Use a pastry brush to spread a bit of extra oil around the edges of the pan, then place chicken thighs smooth-side down, evenly around the onions and bell peppers. Sprinkle with salt and pepper and the remaining spice mix. Bake for 12 mins, then flip chicken and cook 12 more mins or until cooked through. Transfer onions and bell peppers to a serving dish, then slice the chicken and stir into onion mixture. Season to taste with salt and pepper.

Serve with brown rice or quinoa, black beans, sour cream, salsa or hot sauce, cabbage, and lime – wrapped up in tortillas with melted cheese.