RECIPE SUMMARY
Chicken Fajita Bake
Makes 1 serving: Each servings counts towards 1 serving of meat, 1 tablespoon of oil, 2 cups of vegetables, ½ cup restricted vegetables
INGREDIENTS
DIRECTIONS
Pre-heat an oven 400ºF
Cube the chicken into 1 inch pieces, set aside.
In a medium bowl combine the bell peppers, cauliflower, mushroom and avocado oil. Toss to coat. In small bowl combine the garlic powder, cumin, coriander, chili powder, sea salt and pepper.
Coat the chicken with about 1 teaspoon of the spice blend and use the rest to evenly coat the vegetables. Place the chicken and the veggies on a foil lined baking sheet and spread them out into a single layer.
Place the baking sheet in the oven for 10 minutes then stir, place the tray back into the oven and cook for another 10-15 minutes or until the chicken is cooked through.
Remove the tray from the oven, drizzle with the red wine vinegar and serve.
Ingredients
Directions
Pre-heat an oven 400ºF
Cube the chicken into 1 inch pieces, set aside.
In a medium bowl combine the bell peppers, cauliflower, mushroom and avocado oil. Toss to coat. In small bowl combine the garlic powder, cumin, coriander, chili powder, sea salt and pepper.
Coat the chicken with about 1 teaspoon of the spice blend and use the rest to evenly coat the vegetables. Place the chicken and the veggies on a foil lined baking sheet and spread them out into a single layer.
Place the baking sheet in the oven for 10 minutes then stir, place the tray back into the oven and cook for another 10-15 minutes or until the chicken is cooked through.
Remove the tray from the oven, drizzle with the red wine vinegar and serve.