marinating the chicken in the olive oil and fajita seasoning mix is key. It adds more flavor to the chicken the longer you let it marinade. Also, if you don't like zucchini and yellow squash, feel free to switch them out with more peppers or to one of your favorite veggies. This is a great dish if you are craving Mexican!
Slightly adapted from Coach Angelia 90 Day Fitness Challenge Facebook page
Ingredients:
27 oz boneless, skinless chicken breasts, cut into strips - should cook down to 18 oz (3 Leans)
1 tbsp olive oil (3 Healthy Fats)
3/4 package or 18 grams Medifast fajita seasoning mix (9 Condiments)
1 cup Rotel diced tomatoes with green chilies, undrained (2 Greens)
1 cup red bell pepper, cut into strips (2 Greens)
1 cup green bell pepper, cut into strips (2 Greens)
1 1/2 cups zucchini or yellow squash (3 Greens)
Directions:
In a large bowl, combine chicken strips with olive oil and fajita seasoning mix.
Marinade in the fridge for at least 3 hours or more if desired.
Add the tomatoes, peppers, zucchini and squash to the chicken mixture until combined.
Pour mixture into prepared baking dish.
Preheat oven to 400 degrees. Spray a 13×9 baking dish with cooking spray.
Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender.
3 Servings with 1 Lean, 3 Condiments, 3 Greens, and 1 Healthy Fat per serving