Chicken Fajita Bake

serves 6-8

  • 2 lb organic boneless, skinless chicken breasts, cut into strips
  • 2 cups spinach
  • 3 bell peppers, cut into strips
  • 1 sweet yellow onion, cut into strips
  • 1 pint button mushrooms with stems, sliced
  • 1 habanero or poblano pepper, diced
  • 1/2 cup Monterrey jack cheese, shredded
  • 1/4 cup olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp cumin
  • 1/2 tsp Himalayan pink sea salt
  • Optional Toppings: guacamole, salsa, greek yogurt (mixing salsa with full-fat greek yogurt makes an excellent topping for this dish)

Preheat oven to 375 degrees. Drizzle olive oil into the bottom of a 9×13 glass casserole dish. Layer onions, peppers, spinach, poblano pepper, chicken, and seasonings. Bake for 30 minutes, top with cheese and return to the oven to bake for an additional 10 minutes. Serve immediately. Omg so good, not even kidding.

Nutritional Information (without cheese): Total Calories 149, Total Fat 5g, Carbohydrates 8g, Sugars 3g, Dietary Fiber 3g, Protein 19g, Sodium 302mg, excellent source of vitamin C, vitamin k, and niacin