Roasted Veggie + Chicken Fajitas
Are you a fan of Mexican food? Ken and the girls are huge fans. They love tacos, burritos, rice bowls and Chipotle. I’m more of an Italian food lover, preferring basil and oregano to cilantro. My family requested some kind of Mexican food for dinner last night in celebration of Cinco de Mayo, so I made these roasted vegetables and chicken fajitas. I love experimenting and trying new gluten-free wraps and I thought these chickpea ones were good! The key for me is warming them up a little before adding the meat and veggies.
I like to keep cooking as simple as possible. That is why I roasted the chicken and vegetables in the oven. Putting a little bit of water at the bottom of the glass pan keeps the chicken really moist and from sticking to and burning the pan. If you are grocery shopping this weekend, consider getting these ingredients and making this simple and nutritious recipe this upcoming Taco Tuesday. Anything in a soft shell can become a taco, right? I just googled it and a definition of a taco is: a Mexican dish consisting of a crispy or soft tortilla that is folded or rolled and stuffed with a filling. Enjoy!
Ingredients:
2 zucchinis
2 summer squash
3 peppers
3 chicken breasts
Olive oil
Guacamole
Fajita seasoning mix
Redmond Real Salt
Soft gluten-free tortillas
Directions:
Preheat the oven to 425 F.
Cut vegetables into long thin strips and spread on two baking sheets with parchment paper.
Drizzle olive oil on top of the veggies and sprinkle some Redmond Real Salt on top.
Place trimmed chicken breasts in a bowl.
Pour 2 tablespoons of olive oil onto the chicken breasts.
Sprinkle the fajita seasoning all over the chicken and make sure they are coated all over.
Fill a glass baking dish with about ¼ inch of water.
Place the seasoned chicken breasts on top of the water.
Bake chicken for about 25 minutes or until fully cooked.
Remove chicken from the watery pan and slice into strips or small chunks.
Bake vegetables for about 15 minutes or until cooked as you like them.
Warm up the tortillas.
Spread about 1 tablespoon of guacamole on the warm tortilla.
Put sliced chicken and vegetables on top.
Fold and enjoy!
¡Buen provecho!