150 Double unders
100 Wall balls (20/14)
50 Burpee pull-ups
Recipe of the Week:
This week we have a tasty looking Sheet Pan Chicken Fajitas.
1 Lb boneless, skinless chicken breast, (cut into strips)
1 red bell pepper, (seeds/stem removed, sliced)
1 orange bell pepper, (seeds/stem removed, sliced)
1 yellow bell pepper, (seeds/stem removed, sliced)
1 red or white onion, (sliced)
1/4 cup olive or avocado Oil
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne, (optional)
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1) Preheat oven to 400ºF
2) In a large bowl, toss all ingredients together. Transfer to a greased, rimmed baking sheet.
3) Bake for 15-20 minutes or until the chicken is cooked through. (time will vary depending on thickness of chicken)
4) optional Broil on high the last 2-3 minutes to get a little golden brown on the chicken and peppers.
5) Serve with tortillas, over rice, quinoa or over cauliflower rice.
Extras: Avocado, limes, cilantro and pico de gallo.