Makes 4 small servings
Ingredients:
2 skinless, boneless chicken breasts, sliced into thin strips
drizzle of healthy oil of your choice
1 package of organic taco seasoning
2 small to medium sized bell peppers, thinly sliced
1 small onion, thinly sliced
6 small mushrooms, halved
6 cups baby spinach, washed and dried
dairy free sour cream
Daiya grated cheese
salsa
Instructions:
- Pre-heat the oven to 375 degrees fahrenheit
- Prep the chicken, put in a casserole dish, cover in taco seasoning and a drizzle of oil. Cover and set aside in the fridge while prepping remainder of ingredients.
- Wash and slice the bell peppers, onion and mushrooms. Add to chicken and seasoning mix, toss till everything is covered in seasoning, drizzle with more oil.
- Cover and bake for 20 minutes. Remove from oven, stir, cover again, bake another 20 minutes till chicken is cooked through.
- Remove fajita mixture from the oven, carefully drain off any liquid. Cover and set aside to cool a little while prepping salad.
- Evenly distribute spinach onto plates, spoon hot fajita chicken and veggies onto spinach, sprinkle with grated cheese, top with sour cream and salsa.
- Toss gently and enjoy!
Plum Hill 