Chimi Sweet Potatoes, Green Chili Chicken and Fajita Veg

a jammed packed post to end the week with 3 recipes!

Someone asked me this week on IG live when Poppy’s meals started to really look the same as ours, and I said around 15 months. With Finn (second child energy lol), it’s happening even sooner. There’s still a little extra chopping or a quick pulse in the Beaba, but we’re almost eating the same food across the board.

We missed last week’s post, because, let’s be real, being a mom of 2 while running 3 businesses isn’t for the faint of heart, but I’m making it up with 3 of my current go-to recipes with endless combos!

---

Roasted Sweet Potato Cubes with Lime + Chimi

Sweet potatoes are on heavy rotation around here because they’re versatile, nutrient-packed, and take flavor really well. Most people say they’re done in 20 minutes, but I disagree, it’s closer to 25 for the perfect texture.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½–¾ inch cubes

• 2 tbsp Olive oil

• 1 tsp Kosher salt

• Dalkin&Co Chimi seasoning (or any seasoning blend you love - ideas below)

• Fresh lime juice, to taste

Directions

1. Preheat oven to 425°F.

2. Toss cubed sweet potatoes with olive oil, salt, and Chimi. Spread in an even layer on a sheet pan.

3. Roast for 20-25 minutes, flipping halfway through, until golden and tender.

4. Finish with a squeeze of fresh lime juice and a little more salt before serving.

5 More Seasoning Ideas to try!!

• Taco seasoning

• Curry powder + some extra garlic powder

• Smoked paprika + cumin

• Italian seasoning + Parmesan

• Cinnamon + nutmeg (for a sweeter vibe)

---

Green Chili Shredded Chicken with Fajita Veggies

This one is a lifesaver: and HUGE with Poppy (4.5 years old) It’s flavorful chicken, soft veggies, and easy taco fixings for us. I’ll serve it with avocado or cheese for Finn and tacos for everyone else and we’re all happy.

Ingredients

For the Chicken:

• 6 boneless, skinless chicken thighs

• Kosher salt and freshly cracked black pepper

• 2 tablespoons olive oil

• 1 cup green enchilada sauce

For the Fajita Veggies:

• 2 bell peppers, sliced

• 1 red onion, sliced

• Olive oil

• Kosher salt and freshly cracked black pepper

• Optional: corn

Directions

Chicken:

1. Season thighs with salt and pepper.

2. Heat olive oil in a skillet over high heat. Sear chicken for 3 minutes per side until golden.

3. Add enchilada sauce, cover, reduce heat to medium. Cook 25–30 minutes, flipping once halfway.

4. Shred with two forks right in the sauce.

Veggies:

1. Heat olive oil in a separate skillet.

2. Add sliced peppers and onion, season with salt and pepper.

3. Cook 10–12 minutes until soft and caramelized.

   • For babies: transfer to a blender or Beaba, pulse until smooth, and spoon-feed.

---

How We Serve It

• For adults: shredded chicken + fajita veggies piled onto warm tortillas, topped with avocado, cheese, or salsa.

• For babies: chicken finely shredded, veggies pulsed smooth, plus a little avocado mash on the side.

Ok let’s talk tips and tricks!!

• Batch it: Roast a double tray of sweet potatoes and keep extras in the fridge. They reheat beautifully in a skillet or air fryer.

• Don’t skimp on seasoning: Babies can handle (and benefit from!) more flavor than you think. Just avoid salt-heavy blends.

• Texture tweaks: For younger eaters, mash sweet potatoes with a fork or give them a quick blend. For older babies/toddlers, leave them cubed for practicing that pincer grasp that we’ve discussed before!

• Use thighs, not breasts: Chicken thighs stay juicier and shred better than breasts. If you want to use chicken breasts, just cook for less time because they will be done sooner.