Saturday, May 14, 2016


Recently we ate at a Mexican restaurant in Altus called The Plaza.  My BIL suggested to me a dish that is similar to Fajitas but with more vegetables.  I loved it, so I replicated it here at home the other night:

It's basic fajitas plus zucchini and yellow squash.  

Oven Baked Fajitas with Squash

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

1 zucchini, cut into 3" sticks
1 yellow squash, cut into chunks
2 fresh tomatoes, quartered
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 Rotel, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes. Stir and add zucchini, squash, and fresh tomatoes and cook for 15 more minutes. 

Can be eaten over rice or in a tortilla.  I like to double the recipe and use both chicken and beef - makes great leftovers!

I'd love to hear how you are adding more nutrition to your meals!

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