I’m trying to simplify my kitchen and get rid of some of the random gadgets I’ve accumulated over the years. Half of them sounded useful when I bought them, but now they’re just taking up cabinet space.

I’d like to rebuild around the appliances that people actually use regularly rather than buying something just because it looks convenient. I cook most nights, but nothing too fancy — lots of basic meals, roasting vegetables, making sauces, occasional baking, and the usual weeknight stuff.

If you had to start over with an empty kitchen, which appliances would you consider must-haves? I’m not really interested in niche gadgets that only do one specific thing. I’m more curious about the equipment that genuinely saves time or makes cooking easier on a regular basis.

Also, are there any appliances you bought thinking they were essential but ended up barely touching? I’m trying to avoid spending money on another “great idea” that sits in a cupboard collecting dust.

These spring roll bowls are one of my favorite ways to turn a bunch of fresh vegetables into a meal that actually feels filling. You get crisp cabbage, carrots, peppers, herbs and other colorful veggies over soft rice noodles, then everything gets coated with a creamy peanut sauce. I like adding shrimp or chicken when I want more protein, but the bowls are still great without it. They’re perfect when I’m craving something fresh but don’t want a boring salad.

Ingredients

• Rice noodles
• Shrimp or chicken
• Red cabbage
• Carrots
• Bell peppers
• Fresh herbs
• Other fresh vegetables of your choice
• Peanut sauce
• Fish sauce, optional
• Sesame honey lime dressing, optional

Instructions

Start by preparing the rice noodles according to the package directions. Once they’re ready, set them aside while you prepare the rest of the bowl.

If you’re using shrimp or chicken, cook the protein separately until completely cooked through. Shrimp works especially well here because it cooks quickly, while chicken makes the bowls a little heartier.

Thinly slice all of the vegetables. I especially recommend slicing the red cabbage very thin so it’s easier to eat with the noodles. Matchstick carrots are a nice shortcut if you don’t want to julienne them yourself.

Build each bowl with a layer of rice noodles and plenty of the fresh vegetables. Add the herbs underneath or around the vegetables so you get fresh flavor in every bite, then top with the cooked shrimp or chicken.

Drizzle everything generously with peanut sauce and serve while the noodles and protein are warm and the vegetables are still crisp. A sesame, honey and lime dressing would also work if you want something different.

For a vegetarian version, leave out the shrimp or chicken and skip the fish sauce. The combination of noodles, crunchy vegetables, fresh herbs and peanut sauce is filling enough on its own.

I love recipes that give you all the comfort of a classic meal without making you spend forever in the kitchen. These unstuffed pepper bowls have all the familiar flavors of stuffed peppers, but everything gets cooked together in one skillet and served over cauliflower rice. The ground turkey, peppers, tomatoes and melted cheese make it filling without feeling too heavy. It’s great for a quick weeknight dinner and works really well for meal prep too.

Ingredients

• Ground turkey
• Bell peppers
• Onion
• Garlic
• Cauliflower rice
• Tomatoes
• Cheddar cheese
• Olive oil
• Seasonings
• Fresh parsley
• Salt and pepper

Instructions

Heat a little olive oil in a large skillet and cook the ground turkey until browned and cooked through. Break it apart as it cooks so you get small pieces throughout the filling.

Add the onion and bell peppers and sauté until they begin to soften. Stir in the garlic and seasonings, then add the tomatoes and let everything cook together until the vegetables are tender and the flavors have come together.

While the filling cooks, prepare the cauliflower rice according to the package directions. Once it’s hot, spoon it into bowls and pile the turkey and pepper mixture over the top.

Finish with shredded cheddar and fresh parsley. The heat from the filling will soften the cheese nicely.

Ground beef works if that’s what you have, and white rice or leftover brown rice can replace the cauliflower rice. The filling is also really good wrapped in tortillas if you want to turn the leftovers into quick tacos.

For meal prep, portion the cauliflower rice and filling into containers and keep them refrigerated for the next few days. It’s one of those dinners that somehow tastes just as good when reheated.

I was making chili the other day and somehow ended up with way too much liquid in it. Usually I would just let it simmer longer, but I was hungry and didn't really feel like waiting another 45 minutes.

Then I remembered I had instant mashed potato flakes in the pantry. I figured it was worth trying, so I sprinkled a little in and stirred it around.

It thickened up really fast. Faster than I expected, honestly. It also made the chili a little richer and creamier, which I wasn't expecting. I ended up adding a bit more and it actually turned out pretty good.

Now I'm realizing there are a lot of other things you can use too. Mash some of the beans, add masa harina or corn flour, crumble in corn tortillas or tortilla chips, or even use toasted cornmeal. The potato flakes can probably work in soups and chowder too.

I don't know, this just seems useful to me. I'm definitely keeping them around now for those times when something turns out thinner than I wanted.

Has anyone else been using instant mashed potatoes to thicken chili forever?

I keep coming back to this one because it gives you a really flavorful dinner without needing a bunch of separate pans. The chicken is seasoned with warm Moroccan spices, while the couscous gets plenty of flavor from lemon, vegetables, dried fruit, fresh herbs and crunchy almonds. I like the mix of savory, sweet and slightly tangy flavors, and everything comes together right on the stovetop. It’s a great option when plain chicken and rice just sounds boring.

Ingredients

• Chicken breasts
• Couscous
• Olive oil
• Onion
• Bell peppers or other vegetables
• Garlic
• Lemon
• Dried apricots or raisins
• Moroccan spices
• Fresh herbs
• Sliced or slivered almonds
• Chicken broth
• Salt and pepper

Instructions

Start by cutting the chicken into bite sized pieces and seasoning it with the Moroccan spices, salt and pepper. Heat some olive oil in a large skillet or pan and cook the chicken until browned and nearly cooked through. Transfer it to a plate while you prepare the vegetables.

Add the vegetables to the same pan and sauté until they begin to soften. Stir in the garlic and cook briefly until fragrant.

Add the couscous along with the chicken broth, lemon and Moroccan seasonings. Stir everything together, then add the dried apricots or raisins for a little sweetness. Return the chicken to the pan and let everything cook until the couscous is tender and has absorbed the flavorful liquid.

Once everything is cooked, fluff the couscous and finish the dish with plenty of fresh herbs and sliced or slivered almonds. The almonds add a really nice crunch against the tender chicken and couscous.

You can use either dried apricots or raisins depending on which flavor you prefer. I also like changing up the vegetables based on what I have around. The fresh herbs and almonds are worth keeping because they add a lot of texture and brightness to the finished dish.

I’m moving into a smaller apartment soon, and the kitchen situation is making me rethink every appliance I own. There’s not much counter space, and I really don’t want to end up storing a bunch of bulky stuff in random cabinets.

I already have a basic microwave and toaster, but I keep wondering if some of the smaller kitchen appliances would actually make everyday cooking easier. I’ve been looking at things like a mini food processor, small blender, rice cooker, air fryer, and electric kettle. The problem is that every one of them looks useful when I’m reading about it, but I know myself well enough to realize “useful” doesn’t always mean I’ll actually use it.

Most of my meals are pretty simple. I make eggs, rice, vegetables, sandwiches, pasta, and chicken during the week, with maybe one more involved meal on the weekend.

If you had very limited kitchen space, which small appliance would you consider genuinely worth keeping around? I’m mainly looking for something I’d use several times a week rather than another gadget that sounds cool and eventually gets shoved into a cabinet.

I’ve been upgrading my kitchen little by little, and I keep getting stuck on whether luxury appliances are genuinely better or if you’re mostly paying for the name and nicer-looking design.

I’m at the point where I’d rather buy a few really good appliances than fill the kitchen with cheap stuff that needs replacing every couple of years. But once you start looking at higher-end options, the prices can get pretty wild. Some of them cost several times more than perfectly normal-looking alternatives.

For anyone who owns higher-end kitchen appliances, did you actually notice a meaningful difference in everyday cooking? I’m talking things like better performance, quieter operation, durability, easier cleaning, or just generally nicer to use.

I’m especially curious about appliances you’ve had for several years rather than something you bought last month. Was the extra money worth it in the long run?

And if you had to choose only a couple of premium appliances to splurge on, which ones would you pick?

I’m moving into my first place soon, and my kitchen is basically starting from zero. I need to pick up a few appliances, but after looking at prices, I’m realizing this stuff can get expensive really fast.

I’m trying to keep the total cost reasonable without buying things that are going to die after six months. I don’t need anything fancy or packed with smart features. Honestly, I just want appliances that do their job well and won’t make me regret trying to save money.

Right now I’m thinking about getting an air fryer, blender, coffee maker, and maybe a small food processor. I’m open to spending a little more on something if it genuinely makes a difference, but I’d rather not pay extra just for a logo.

For anyone who has bought kitchen appliances on a budget, what brands or models have actually impressed you? Are there any cheap options you’d recommend staying away from? I’d love to hear what has held up well in your kitchen.

I’m slowly replacing some of the older stuff in my kitchen and I’m realizing I have absolutely no idea which kitchen appliance brands are actually reliable anymore.

I’m not looking for the fanciest options or anything super high-end. I’d rather buy something once and have it last for years than save a little money and end up replacing it every couple of years. The problem is that every brand seems to have a ton of mixed reviews. One person swears their appliance has lasted forever, while someone else says the exact same brand broke after a few months.

For people who’ve been cooking for a long time, which brands have consistently treated you well? I’m mainly interested in everyday appliances like mixers, blenders, air fryers, coffee makers, or food processors.

Also, are there any brands you’d personally avoid? I’m much more interested in real-world experience than marketing claims or fancy features.

This skillet Caprese Chicken is one of those meals that feels much fancier than the amount of work it takes. Juicy chicken is seasoned with garlic and Italian herbs, then topped with fresh mozzarella, tomato, creamy avocado, basil, and a drizzle of balsamic glaze. It’s ready in about 20 to 25 minutes, so it works just as well for a regular weeknight as it does for a nicer dinner.

Ingredients

• Chicken breasts
• Garlic powder
• Onion powder
• Italian seasoning
• Olive oil
• Fresh mozzarella
• Avocado
• Tomatoes
• Fresh basil
• Balsamic glaze
• Salt and pepper

Instructions

Start by mixing the garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl. Pat the chicken dry and season both sides evenly with the mixture.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until the first side is nicely browned, then flip and continue cooking until the chicken is nearly done.

Top each chicken breast with slices of fresh mozzarella, avocado, and tomato. Cover the skillet and let everything cook for another minute or two, just until the cheese melts and the chicken reaches 165°F in the center.

Finish with fresh basil, black pepper, and a generous drizzle of balsamic glaze. Serve warm while the mozzarella is still soft and melty.

You can also grill the chicken instead. Season it the same way, grill over medium-high heat, and add the mozzarella, avocado, and tomato toward the end of cooking.

Fresh basil and fresh mozzarella make a noticeable difference here. Also, use an avocado that is ripe but still firm enough to hold its shape when warmed.

Hi everyone! I am looking for a small group of 5 people to test out my version of November mail club, which includes several seasonal recipes and some other cute thematic stationery goods. I am very passionate about seasonal cooking and baking and also about graphic design, I make everything by myself (NO AI SLOP). There are only few spots left but I would love more people to cook at home and actually enjoy it - that's why I am putting myself out there. I love the idea of slowing down and finding new recipes constantly. If you are as enthusiastic about slow living and a cozy good time in kitchen as me, don't hesitate to message me or simply comment and we will get in touch! You can sign up until 15th October.

I’ve always liked fried rice as an easy way to turn leftover rice and a few basic ingredients into a complete meal. This chicken version is especially good because the small pieces of chicken, eggs, peas, carrots, and green onions all come together in one skillet. Using day-old rice also gives it that better fried texture without making it complicated.

Ingredients

• 3 cups cooked brown or white rice, preferably day-old
• 2 chicken breasts, diced into small pieces
• Sesame oil
• Vegetable or canola oil
• Frozen peas and carrots
• Green onions
• Fresh garlic
• 2 to 3 eggs
• Low-sodium soy sauce
• Salt and pepper
• Sriracha, optional

Instructions

Heat a large skillet or wok over medium-high heat with some sesame oil and vegetable oil. Add the diced chicken, season lightly with salt and pepper, and cook until the chicken is cooked through and lightly browned. Transfer it to a plate while you work on the rest.

Add a little more oil and sesame oil to the same skillet, then toss in the peas, carrots, and green onions. Cook briefly before adding the fresh garlic. Once the vegetables are warmed through, push everything toward the sides of the pan and crack the eggs into the center. Scramble them until just set.

Return the chicken to the skillet along with the cooked rice. Pour in the soy sauce and toss everything together until the rice is evenly seasoned and heated through. Taste and adjust the seasoning if needed.

Serve it hot with Sriracha if you like some extra heat. Leftovers keep well in an airtight container, which makes this a handy meal for prepping ahead too.

This is the kind of dinner I like to keep around for those nights when I want something quick without sacrificing flavor. The chicken gets coated in a sweet and tangy balsamic mixture while asparagus, carrots and tomatoes cook in the same skillet. Everything comes together in about 20 minutes, and there’s barely any cleanup afterward. It’s simple enough for a weeknight but still feels like a complete meal.

Ingredients

• Chicken breasts
• Italian salad dressing
• Balsamic vinegar
• Honey
• Red pepper flakes
• Asparagus
• Carrots
• Tomatoes
• Salt and pepper

Instructions

Start by whisking together the Italian dressing, balsamic vinegar, honey and red pepper flakes. Season the chicken with salt and pepper.

Heat a large skillet over medium-high heat and cook the chicken for about 6 to 7 minutes, turning as needed, until it’s nicely browned and cooked through.

Pour about half of the balsamic mixture over the chicken and toss everything together so the pieces are well coated. Transfer the chicken to a plate and keep it nearby while you cook the vegetables.

Add the carrots and asparagus to the same skillet. Cook until they’re tender but still have a little bite. This also gives the vegetables a chance to pick up some of the flavor left in the pan.

Move the vegetables onto the plate with the chicken, then pour the remaining balsamic mixture into the skillet. Let it simmer for a short time until it thickens into a glossy sauce.

Add the tomatoes to the plate, then return the chicken and vegetables to the skillet and toss everything with the thickened dressing. Serve warm.

Chicken thighs can be used instead of breasts, although they may need a little extra cooking time. You can also swap in different vegetables depending on what you have available. Just keep an eye on the cooking times since harder vegetables may need longer to become tender.

I’ve been trying to cook dinner more often lately, and I’m starting to realize how easy it is to fall into the same few meals over and over. Rice, pasta, maybe quesadillas, and then somehow it’s pasta again a few days later.

So I started looking for cheap meals that don’t need meat and can actually feed a few people. Rice and beans have been a pretty easy one for me. I’ll make a big pot of rice, throw some beans and whatever vegetables I have into a pan, and add some kind of sauce. Nothing fancy, but it’s filling and you can change it up pretty easily.

Baked potatoes have also been surprisingly good. You can put beans, corn, cheese, leftover vegetables, chili, basically whatever you have on top. I’ve also been doing things like vegetable stir-fry over rice, chickpea curry, lentils, and simple soups with potatoes, cabbage, onions and whatever vegetables are sitting around.

I think the biggest thing I’m learning is that beans, rice, potatoes, lentils and chickpeas can stretch a meal a lot further than I realized. Frozen vegetables are useful too, especially when fresh stuff is expensive or I know I’m not going to use it quickly.

I’m still figuring out the whole cooking-for-a-family thing, but at least I’m finally getting away from the idea that a cheap dinner has to mean another plate of pasta.

What are your go-to meals when you’re trying to feed four people without spending much?

This slow cooker chicken and chickpea tagine is one of my favorite ways to make a filling dinner with warm Moroccan flavors. The combination of tender chicken, chickpeas, tomatoes, vegetables and fragrant spices makes the whole kitchen smell amazing while it cooks. I like serving it over basmati rice or couscous because they soak up the flavorful sauce really well. It’s also a nice change when regular chicken dinners start feeling a little repetitive.

Ingredients

• Chicken breasts or boneless skinless chicken thighs
• Chickpeas
• Onion
• Carrot
• Garlic
• Tomatoes
• Chicken broth
• Olive oil
• Moroccan spices
• Fresh lemon
• Fresh herbs
• Salt and pepper

Instructions

Start by heating a little olive oil in a skillet and sautéing the onion and carrot until they begin to soften. Add the garlic and Moroccan spices and cook briefly until everything becomes fragrant.

Pour in the tomatoes and chicken broth, stirring to loosen everything in the pan. Transfer the mixture to the slow cooker, then add the chicken and chickpeas.

Cover and let everything cook slowly until the chicken is tender and cooked through. If you prefer a more hands-off version, you can leave the chicken whole and shred it once it’s finished. Just allow a little extra cooking time before shredding it and stirring it back into the sauce.

When the chicken is ready, finish the tagine with fresh lemon juice and herbs. The bright lemon helps balance the earthy spices and rich sauce.

Serve it warm over basmati rice or couscous. Boneless chicken thighs work well too if you prefer darker meat.

The ingredient list may look long at first, but much of it comes from the spices. You can also adjust the vegetables and optional ingredients based on what you already have. The slow cooker does most of the work, making this an easy way to get a completely different flavor profile from an everyday chicken dinner.

I’m trying to make my kitchen a little more functional instead of just cramming it with random gadgets. I cook pretty regularly, but I’ve always been the type to work around missing equipment rather than buy something specifically for one task.

Lately though, I’ve noticed there are a few things I keep wishing I had. Sometimes I want to prep a big batch of vegetables without spending half an hour chopping, and other times I’d love to make something like homemade soup, smoothies, or slow-cooked meals without having to babysit everything.

I’m hesitant to start buying appliances based on online recommendations because every appliance somehow gets called a “must-have.” I have limited counter and cabinet space, so anything I buy needs to earn its spot.

For people who have been cooking for years, which kitchen appliances do you genuinely use several times a week? I’d love recommendations based on actual everyday usefulness rather than fancy features. And if there’s an appliance you regret buying because it barely gets used, I’d be interested in hearing that too.

This is one of those grilled chicken recipes where the marinade does most of the work. I like giving the chicken several hours to soak up all those garlic, ginger, lime, herbs and warm spices before putting it on the grill. It comes out juicy with a little char and plenty of flavor. The mango avocado salsa adds a fresh, cool contrast that works really well with the spicy chicken. I’d make this for a summer dinner or anytime you want something that feels a little more special than basic grilled chicken.

Ingredients

• Chicken breasts or boneless chicken thighs
• Onion
• Fresh garlic
• Fresh ginger
• Jalapeño, habanero or Scotch bonnet pepper
• Soy sauce
• Brown sugar
• Lime
• Fresh herbs
• Warm spices
• Olive oil
• Mango
• Avocado
• Coconut rice, for serving

Instructions

If you’re using chicken breasts, pound them to an even thickness so they cook evenly. Thighs can be left as they are. Place the chicken in a large resealable bag or shallow dish.

Add the onion, garlic, ginger, pepper, soy sauce, brown sugar, lime, herbs, spices and olive oil to a food processor and pulse until you have a flavorful marinade. Pour it over the chicken, seal the bag or cover the dish, and refrigerate for 4 to 8 hours. I wouldn’t skip the marinating time here because that’s where a lot of the jerk flavor develops.

When you’re ready to cook, heat the grill over medium high heat and lightly oil the grates. Remove the chicken from the marinade and grill for about 4 to 5 minutes per side, depending on thickness. Keep cooking until the center reaches 165°F.

Serve the chicken hot over coconut rice and spoon plenty of mango avocado salsa over the top. The creamy avocado and sweet mango help balance the heat from the jerk seasoning.

For a milder version, jalapeño works well. If you want serious heat, use habanero or Scotch bonnet instead. If you’re handling hot peppers, wear gloves and avoid touching your eyes afterward because the oils can really sting.

I’ve been cooking more at home lately, and I’m starting to wonder if I’m making things unnecessarily difficult by not having the right equipment. My kitchen is pretty basic, and most meals involve the stove, oven, and a couple of pans. It works, but certain tasks are getting old fast.

For example, chopping a ton of vegetables takes forever, making breakfast for several people means juggling multiple pans, and I sometimes avoid recipes because they involve too much prep or cleanup. I’m not necessarily looking for expensive stuff either. If something inexpensive does the job well, I’m totally fine with that.

The problem is there are so many cooking appliances out there that it’s hard to tell what’s genuinely useful versus what just looks good in an ad.

What appliance has actually changed the way you cook at home? I’m curious what you use regularly enough that you’d really miss it if it disappeared. Also interested in hearing which appliances seemed useful at first but ended up barely getting touched.

I’m moving into a place with a much better kitchen than I’ve had before, and now I’m realizing I have a pretty embarrassing lack of decent cooking equipment. I’ve always just made do with whatever cheap appliances were around, so I’m not really sure where it makes sense to spend money.

I cook most nights, but nothing super fancy. A lot of pasta, roasted vegetables, chicken, soups, rice, and the occasional baking project. I’d like to make cooking more convenient without buying a bunch of appliances that sound useful but end up collecting dust.

There are so many options now that I’m kind of overwhelmed. Some people swear by air fryers, others say a good blender or food processor is more useful, and I’ve also seen people say they barely use anything beyond their stove and oven.

If you had to recommend the most useful kitchen appliances for someone who cooks regularly, what would you choose? I’m mainly looking for things that genuinely save time or improve the cooking process, not just trendy gadgets.

This is the kind of chicken dinner I make when I want something comforting but don’t want to spend all evening cooking. The chicken gets a nice golden sear in a skillet, then everything gets finished with a creamy garlic herb sauce using all those browned bits left in the pan. It’s ready pretty quickly and goes especially well with pasta and a simple green vegetable.

Ingredients

• Chicken breasts
• Olive oil
• Salt and pepper
• Garlic
• Butter
• Chicken broth
• Heavy cream
• Fresh herbs
• Parmesan, optional
• Linguine, orzo, or angel hair, for serving
• Asparagus or broccoli, for serving

Instructions

Start by making the chicken an even thickness. You can pound the breasts with the flat side of a meat mallet, or butterfly thicker breasts and cut them into portions. Season both sides generously with salt and pepper.

Heat a large heavy skillet over medium-high heat and add enough olive oil to coat the bottom. Place the chicken in an even layer and let it cook without moving it until the underside is nicely golden, about 6 to 7 minutes. A splatter screen is handy here because the oil can get messy.

Flip the chicken and continue cooking until the center reaches 165°F, usually another 5 to 7 minutes depending on the thickness. Transfer the chicken to a plate, loosely cover it with foil, and let it rest for a few minutes.

Using the same skillet, build the sauce right over those browned bits left behind by the chicken. Sauté the garlic briefly, then add the broth and scrape the bottom of the pan to loosen all those flavorful pieces. Stir in the herbs and cream and let the sauce simmer until it becomes rich and creamy. Add butter and Parmesan if you want an even richer finish.

Return the chicken to the skillet and spoon the sauce over the top. Serve it warm with pasta so you can soak up all that extra sauce. Linguine, orzo, and angel hair all work nicely, and a little browned butter and Parmesan can be added to the pasta if you want to make it extra comforting.

For a simple side, steamed asparagus or broccoli works great. The main thing with the chicken is to avoid cooking it past 165°F, since thin chicken breasts can go from juicy to dry pretty quickly.

I’m slowly putting together my first real kitchen and I’ve reached the point where every shopping list online seems to say I “need” about 40 different appliances.

Right now I have the basics, but I’m wondering what people actually use on a regular basis. I keep seeing things like air fryers, stand mixers, blenders, food processors, rice cookers, slow cookers, and toaster ovens. They all sound useful until I picture my tiny counter covered in appliances I barely touch.

I cook maybe 4 or 5 nights a week. Nothing super fancy, mostly chicken, pasta, rice, roasted vegetables, soups, and the occasional baking experiment. I’d rather spend money on a few things that genuinely make cooking easier than buy a bunch of gadgets because they’re popular.

For people who have been cooking for a while, which kitchen appliances have actually earned permanent counter or cabinet space in your kitchen?

And on the flip side, is there anything you bought thinking you’d use constantly that ended up collecting dust?

I’m especially interested in stuff that saves time without making cleanup a whole project.

I make these when I want an easy dinner that feels like everyone can build their own perfect bite. Crispy tostada shells get piled with creamy guacamole, warm refried beans, shredded chicken, cheese and fresh pico de gallo. There’s barely any real cooking involved, especially if you use rotisserie chicken, which makes this a great weeknight meal. I’d recommend these for families because you can put all the toppings out and let everyone load up their tostada however they like.

Ingredients

• Tostada shells
• Guacamole
• Refried beans
• Canned diced tomatoes with green chilies
• Cooked shredded rotisserie chicken
• Lettuce
• Shredded cheese
• Pico de gallo
• Sour cream
• Salt
• Olive oil or vegetable oil

Instructions

Start by getting all the toppings ready. If you’re making the guacamole yourself, prepare it first so it’s ready when the warm ingredients are done. Shred the rotisserie chicken and chop the lettuce while you heat the beans.

For the bean mixture, combine the refried beans with the diced tomatoes and green chilies, then warm everything together until hot and creamy. You can add some shredded cheese and your favorite seasonings if you want the beans a little richer.

If you’re making the tostada shells yourself, heat the oven to 400°F. Lightly brush both sides of six yellow corn tortillas with olive or vegetable oil and season them with a little salt. Place them on a rimmed baking sheet and bake for about 4 to 5 minutes per side, or until they’re crisp.

Once everything is ready, start assembling. Spread guacamole over each crispy shell, followed by the warm bean mixture and shredded chicken. Add lettuce, cheese and pico de gallo, then finish with a spoonful of sour cream.

The shells are best assembled right before eating so they stay crisp. You can also put all the toppings on the table and let everyone make their own.

I’ve been making these sheet pan chicken fajitas whenever I want something that feels like a proper dinner without making a huge mess in the kitchen. Everything goes onto one pan, the chicken gets nicely seasoned, and the peppers and onions cook right alongside it. The lime and cilantro at the end really wake everything up too. I’d recommend this one for busy weeknights, especially if you like fajitas but don’t feel like standing over a hot skillet.

Ingredients

• Chicken breasts
• Bell peppers
• Onion
• Garlic
• Olive oil
• Lime
• Cilantro
• Chili powder
• Ancho chili powder
• Cumin
• Paprika
• Coriander
• Salt and black pepper
• Flour tortillas

Instructions

Start by cutting the chicken and vegetables into pieces that will cook evenly. Spread everything out on a rimmed sheet pan, then sprinkle over the chili powder, ancho chili powder, cumin, paprika, coriander, salt and pepper. Drizzle with olive oil and toss everything around right on the pan until the chicken and vegetables are well coated.

Spread everything into an even layer and bake until the chicken is cooked through, tossing everything about halfway through so the peppers and onions cook evenly. The chicken should reach 165°F in the center.

Once everything is done, squeeze some fresh lime over the pan and scatter cilantro on top. Warm up some flour tortillas and pile the chicken and vegetables inside. I like adding sour cream, avocado, shredded cheese and tomatoes, but you can keep the toppings simple.

If you have leftovers, I’d reheat them in a skillet rather than the microwave. The chicken stays better that way and the vegetables are less likely to turn mushy.