Broiled chicken fajitas

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Posted: Friday, February 15, 2019 6:00 am

Unless he’s in a meeting or an interview, the hubby comes home early from work to join our kiddo after school. (One of the perks of being your own boss.)

Our son is 9, so it’s not like he needs constant supervision. But we like to have someone there to give him a hug, ask about his day and make him a snack.

But mostly the snack thing. The kiddo is always starving after school.

I typically roll in from work about an hour or two later and it’s literally feast or famine in terms of supper. Occasionally the hubby is cooking up a storm, with the grill smoking in the driveway or pots bubbling on the stove, but often the kitchen is empty and quiet because the hubby is asleep.

I give him grief about it, but he’s a hard worker – often up early or working late to cover meetings – and he does the majority of the housework, so he deserves his naps.

And if I occasionally grumble, it’s just because napping doesn’t come naturally to me.

Sleep does; I’m narcoleptic. I can nap pretty much anytime I want to – in the car, during meetings, while standing in the shower – but I’m not the type to say, “Hey, I have a spare hour. Let’s sleep through it!” But to each her own.

We tend to cook a lot on the weekends and eat more leftovers during the week these days, just because we’re always coming and going. But when I come home to a quiet, clean kitchen, I love whipping up a little something to surprise the hubby when he eventually stumbles downstairs.

This is a recipe we fall back on because it’s quick and healthy, and the hubby loves chicken fajitas. I can get it in the oven and on the table in under a half-hour.

Even better, in my opinion, is a remake of the leftovers. I freeze the leftover cooked chicken and veggies – about half the recipe – and re-create them as chicken, black bean and rice bowls when I need another quick and easy weeknight supper. Tune in next week for round two!

For the recipe, see the Banner's online or print edition.

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