Name: Oven-Baked Chicken Fajitas
Ingredients: 2 cups onion, sliced into strips; 4 tsp chili powder; 3 tsp cumin; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp Celtic sea salt; 2 lbs chicken breasts, cut into strips; 2 15 oz cans diced tomatoes with green chilis; 2 cups bell pepper, sliced into strips (variety of colors, fresh or frozen); 1 cup green beans, fresh or frozen (Optional); 4 cups cauliflower rice; olive or coconut oil cooking spray

Oven-Baked Chicken Fajitas

Print Recipe

SERVINGS 8

Ingredients

2 cups onion, sliced into strips
4 tsp chili powder
3 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp Celtic sea salt
2 lbs chicken breasts, cut into strips
2 15 oz cans diced tomatoes with green chilis
2 cups bell pepper, sliced into strips variety of colors, fresh or frozen
1 cup green beans, fresh or frozen Optional
4 cups cauliflower rice
olive or coconut oil cooking spray

Instructions

Preheat oven to 400°F.
Spritz a medium skillet with cooking spray and add onions. Saute until translucent.
While the onions are sauteing, mix together dry spices.
Place chicken strips in a large bowl, add the spice mixture and toss to coat.
To the coated chicken, add the sauteed onions, tomatoes, peppers and green beans (optional). Stir to combine.
Spritz a 9x13 baking dish with cooking spray. Pour in the chicken fajita mixture and bake uncovered for 35-40 minutes or until chicken is cooked through and vegetables are tender.
In the last five minutes of baking, steam the cauliflower rice in a pot on the stove or in the microwave.
Serve chicken fajitas over Cauliflower Rice.

Notes

1 serving = 4 oz. protein, 2 cups vegetable

Phase II Variation: Add 4 tablespoons coconut or MCT oil to the seasoning mixture. (Some practitioners may allow coconut and MCT oil in Phase I)