Sometimes Mexican food is discredited as being unhealthy because it’s often associated with fried foods, heavy oils and fatty cheeses. But it can be quite healthy and nutritious when fresh vegetables and lean meats are used in an intentional way.
My baked chicken and veggie fajitas are a perfect example. They’re loaded with nutrients and flavor which you can feel good about enjoying. Bake them for a friend or loved one (they travel well, I swear!) or enjoy them as a weeknight dinner with family.
2 lbs chicken breasts or tenderloins cut into strips
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 medium yellow onion (sliced)
2 c mushrooms (sliced)
½ c olive oil
1 ½ T chili powder
3 t cumin
3 t Italian seasoning
1 t garlic powder
1 t salt
1 15 oz can diced tomatoes
1 4 oz can mild diced green chilies
Cilantro and lime slices for garnish
Heat oven to 375° and prepare a 13 x 9 baking dish with cooking spray. Place chicken, peppers, onions and mushrooms in a large mixing bowl or pot. In a separate small bowl, combine oil and seasonings. Mix well and pour over chicken and veggie bowl. Make sure all ingredients are coated. You may want to use clean hands here and massage oil mixture into chicken mixture. Next, mix in tomatoes and chilies. Pour contents of the bowl into the baking dish. Bake for 30 minutes. Garnish with cilantro and lime slices. Serve over brown rice or with gluten free tortillas (I like Food for Life Brown Rice Tortillas). Serves 8.
Present with the fixings: sliced avocado or guacamole, fresh salsa, and shredded cheese (I use Daiya Dairy-Free Cheese).