Chicken Fajita Bake

serves 6

1 lb. organic chicken breasts, cut into strips

15 oz. can black beans, rinsed and drained

15 oz. can diced tomatoes, drained

7 oz. can diced green chilies (optional)

2 cups organic baby spinach

1 organic bell pepper, cut into strips

1 onion, cut into strips

1 pint mushrooms, sliced

1 tsp. garlic powder

1 tbsp. ground cumin

1 tbsp. chili powder

1/2 tsp. sea salt

1 cup basmati white rice, dry

2 cups filtered/spring water

Optional: Shredded cheese for topping

Preheat oven to 375 degrees. Pour rice and water into the bottom of a 9×13 glass casserole dish. Layer beans, tomatoes, green chilies, spinach, peppers, onions, mushrooms, chicken, and spices. Cover with aluminum foil and bake for 40 minutes or until chicken is cooked through and rice has absorbed all water. If using cheese, layer cheese on top and return to the oven for 5 minutes or until the cheese melts. Top with avocado, salsa, goat cheese or any other toppings you desire! This goes great on top of a bed of lettuce the next day for lunch.