The Lazy Chef's Two Quick Meals

Hey there Palangi fans!

I hope you're all enjoying the start of the new school year. This is my favorite time of year for so many reasons, but mostly because my gym and myself get back to a real true training routine after a summer of long nights and weekend shore trips. 

Between this week and last, I made chicken fajitas, salmon, turkey meatloaf, roasted spicy cauliflower, chicken and veggie stir fry, shrimp and mung bean pasta, and roasted mushrooms. All recipes are GF and as clean as I could make them. The only thing I don't make from scratch is my sauce (to my Italian grandmother's despise) because that's a lot of work and I'm pretty lazy! 

Today, we will focus on the salmon and the chicken fajitas, which are both very easy with minimal steps, yielding about 16 servings total! 

Click here for the original recipe. I did make some changes to make it my own. I always like to research and see how others make something before I try it for the first time. 



  • 2 lbs boneless skinless chicken breast halves
  • 1 can of crushed tomatoes
  • 1 red, orange and yellow bell pepper, julienned
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp tumeric
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • tortillas (I used corn with minimal ingredients found locally)
  • grated cheese (I used parmesan) 
  • Any additional toppings you may want (note that the nutritional value will change) 
  • Note that all seasonings are optional, and should be used to taste. 

1. Pour half of the can of crushed tomatoes into the bottom of the slow cooker and spread even. Top with half of the peppers and onions. 

2. Mix all dry seasonings and set aside.

3. Add minced garlic, then add chicken breast. Evenly sprinkle the spices on the chicken. Turn the chicken over and sprinkle other side. 

4. Top with remaining onions, peppers and crushed tomatoes.  

5. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until chicken falls apart. 

6. I ladled out the excess sauce and set aside to use later, or you can discard. 

7. Lay out tortillas and add desired amount to each. Sprinkle with cheese and store. Microwave for about 30 seconds and serve. Feel free to add a side of veggies!  


Click here for the original recipe. As always, I made my own changes. 


  • 1.5 lbs salmon, roughly
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • White wine (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Pink Himalyan sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


1. Preheat oven to 375 degrees F. Line a baking sheet with foil.

2. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil.


3. Season with olive oil, garlic, lemon juice, and seasonings to taste. 


 4. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

5. Place into oven and bake for 15 minutes. Uncover and bake for another 5-10 minutes. 

6. Serve immediately, garnished with parsley, if desired. Pair with your favorite vegetables!