POV: how we meal prep for our high school athletes

Easy Cheesy Sheet Pan Tacos This is SO easy and SO good!! Using the same grilled fajita & veggie recipe that we’ve shared many times, but using sheet pans instead of our grill!! Chicken + Veggies: 5 lbs chicken thighs, sliced thin 1 red onion, sliced 2 red bell peppers, sliced 1 yellow bell pepper, sliced 1/2 cup olive oil 3 tbsp paprika 1 1/2 tbsp cumin 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp kosher salt 2 tsp black pepper Juice of 2 limes 1/2 cup chopped cilantro Preheat oven to 425°. Spread chicken on one sheet pan and veggies on another. Drizzle both with olive oil. Mix all spices together and season heavily over both pans until everything is deeply coated and dark red. Add lime juice + cilantro and toss well. Roast veggies 15–20 min and chicken 20–25 min, tossing halfway. Guacamole: 5 avocados 1/2 red onion, diced 1/2 cup cilantro 1 minced jalapeño, seeds removed Juice of 2 limes 1 tsp cumin 1–1 1/2 tsp kosher salt Pico: 6–8 tomatoes, diced 1/3–1/2 red onion, diced 1/2 cup cilantro Juice of 2 limes salt to taste Mexican street corn (Elote) 6 ears corn, grilled for char (or boiled 3 minutes if needed) 1/4 cup mayo & 1/4 Mexican crema 1–2 cloves garlic, finely minced Juice of 1–2 limes 1 tsp salt (to taste) 1/2 tsp paprika 1 cup cotija cheese, divided Tajín, to finish Chopped cilantro, to finish Mix mayo/crema with garlic, lime juice, salt, paprika, and about half the cotija until creamy. Coat hot corn with the mixture. Top with remaining cotija, cilantro, and a dusting of Tajín. Serve immediately. #mealprep #onepanmeal #mexicanfood #DinnerIdeas #EasyRecipe