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Chicken Fajita Bake {Trim Healthy Mama E, FP, or S}

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Ingredients

  • 1 pound chicken tenders
  • 1 15.25-ounce can black beans, drained
  • 1/2 medium onion sliced from root to blossom end
  • 1 red bell pepper cored and sliced
  • 1/2 cup favorite salsa plus more for serving
  • on plan if following THM tortillas, for serving*

Instructions

  • Preheat the oven to 400 degrees F. Grease a 9x13-inch baking pan with nonstick cooking spray.
  • Distribute the chicken, beans, onion, and bell pepper evenly in the pan. Spoon the salsa over the top. Stir gently.
  • Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
  • *To stay in THM E mode, be sure that the tortilla you use is sprouted or a low-fat corn tortilla. You can also serve with brown rice to keep in E mode. Alternately, keep the beans to a garnish amount, use an on-plan low-carb/low-fat wrap or serve over cauli-rice, and this meal could actually be a FP! Or, you can make it a S Helper by keeping the beans to no more than 1/4 cup per serving. Make this meal a S by eliminating the beans, using a low-carb wrap, and topping with a lavish amount of sour cream, guacamole, and cheese! This dish is truly versatile.