Chicken fajitas with poblano peppers and BBQ chicken pizza

Chicken.  We have a love hate relationship.  Boneless skinless chicken breasts, they are so versatile and yet so bland.  I look to them often for work nights and like to make it a two night affair.  But to make it interesting takes some effort.

A frequent combo is slow cooker pulled chicken BBQ sandwiches and then tacos the next night.  It is always good and easy and I am sick of it.  So to put a spin on it this week I tried fajitas and BBQ chicken pizza.  I am now back in the love phase of our relationship.

This is after work.  So having some prep done is helpful here.  So I have about six chicken breasts ready to roll after cooking them for about 6-10 minutes (depending on thickness) on the George Foreman.  If you really want to be efficient you could slice three fajita style and cube the other three for the pizza.

To keep the fajitas easy I just sliced two poblano peppers (a nice departure from green peppers, more flavorful but no real heat-so still kid friendly) and softened them in a skillet with a little olive oil.  Then added the chicken and Frontera Classic Fajita Sauce.  I did make another radish relish and some guacamole to serve along side.  

Spicy pickled radishes

Clean and thinly slice about 10 radishes

Add 1/2 cup of fresh lime juice (3-4 limes)

Finely diced half jalapeno (with seeds and white stuff removed)

1 t sugar

1/4 t salt

Cover and let sit at room temperature for an hour

Then the next night is even easier!  I had some naan from the store, look in the bakery section or near the deli for this stuff.  I preheated the oven to 400.  Brushed the naan with olive oil.  Brushed it again with BBQ sauce.  Sprinkled with cheddar cheese and dropped on the diced chicken right from the fridge.  I baked it for 10 minutes and added a little cilantro.  That couldn't be any easier and it was quickly gobbled up.  I am going to have to make more next time.  We had this with the left over radish relish and a salad.

The week in preview

Sunday:  Skillet ziti and salad.  A kid favorite and mom favorite too for that matter

Monday and Tuesday:  The chicken duo.  Fajitas and BBQ chicken pizza

Wednesday:  Pork ribs on the grill with baked sweet potato and maple sour cream.  Broccoli slaw on the side.

Thursday:  Pan seared salmon with balsamic glaze and broccoli with lime vinaigrette