1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
HERE IS THE CHANGE IN THE INGREDIENTS FOR A MEDIFAST FRIENDLY VERSION
2 Servings with 1 Lean, 3 Condiments, 3 Greens, and 1 Healthy Fat per serving
Oven Baked fajita
18 oz boneless, skinless chicken breasts, cut into strips - should cook down to 12 oz (2 Leans)
2 tsp vegetable oil (2 Healthy Fats)
1/2 package or 12 grams fajita seasoning mix (6 Condiments)
1 cup diced tomatoes with green chilies (Rotel) (2 Greens)
1 cup red bell pepper, cut into strips (2 Greens)
1 cup green bell pepper, cut into strips (2 Greens)