lets try these.....yummmmm

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Baked Fajitas

Yield: 4 fajitas

Fix Portions (per fajita): 1 yellow, ½ red, 1 green, ½ blue (optional)

Ingredients

• 4 whole wheat tortillas
• 2 chicken breasts, cooked and shredded (I poach them in water, so they shred super easy. You could also use leftover rotisserie chicken for this too)
• 1½ green container bell peppers, sliced
• 1½ green container onions, sliced
• 1 green container salsa (I recommend Pace restaurant style or the fresh Chipotle Garlic salsa available in the produce section at Target)
• 2 blue containers shredded mexican or cheddar jack cheese (optional)
• 1 tbsp each ground cumin, garlic powder, and black pepper.

 

Directions

1. Preheat oven to 400
2. In a skillet, saute onions and bell peppers. Season with garlic powder and black pepper.
3. In a mixing bowl, combine shredded chicken, salsa, and cumin and stir well
4. Fill tortillas one at a time with vegetables and chicken. Sprinkle with ½ blue container cheese (optional).
5. Roll/fold the tortillas so that the ends are tucked in and place them in a 13x9 baking dish
6. Bake for 20 minutes and enjoy!
    

Bonus Ideas

• Try substituting steak or ground turkey instead of the chicken
• Make a seafood version of this dish: use a mild fish (like talipia) or baby shrimp and mix with mango salsa for a fresh twist!

 

Feel free to serve with some extra salsa, avocado/guac, shredded lettuce, and greek yogurt (sour cream substitute) on the side!

Ginger-Citrus Chicken Stir Fry with Sriracha

Yield: 3-4 servings

Fix Portions (Per serving): 1 yellow, 1 green, 1 red

Ingredients

•  1 cup whole grain brown rice
• 2 chicken breasts, diced
• 1 green container broccoli florets (I like them steamed first before adding them to this recipe- so its a good use for leftover cooked broccoli)
• 1 green container zucchini, diced
• ½  green container onions, diced
• ½ green container carrots, finely diced
• 2 tsp coconut oil
• 2 tbsp 100% orange juice
• 1 tbsp reduced sodium soy sauce
• 1 tbsp rice vinegar

      *1 tbsp sriracha

      *1 tsp honey

       *2 tbsp ground ginger

       *½ tsp red pepper flakes (optional)

       *Garlic powder, onion powder, and black pepper to taste

Directions

1. Make chicken marinade: combine orange juice, soy sauce, vinegar, honey, 1 tbsp ginger, 1 tbsp garlic powder, and ½ tbsp sriracha in mixing bowl. Place (raw) diced chicken in a ziploc bag, pour in marinade, and shake to coat. Allow chicken to marinade for at least 1 hour (the longer, the more flavor, so marinating overnight is best)
2. Cook rice according to package directions
3. In a skillet or wok, heat 1 tsp coconut oil until melted.
4. Add diced chicken and cook until cooked through. Remove from skillet and cover with foil to keep warm
5. Add another tsp of coconut oil to the pan or wok. Saute vegetables until tender, seasoning with garlic powder, onion powder, pepper, ginger, and red pepper flake.
6. To portion your plate, use the yellow container to scoop out your serving of rice. Then use the green container for the vegetables, and the red container for the chicken. Once on your plate you can mix it all up as desired.
7. Drizzle with about ½ tbsp sriracha for an added kick