Oven Baked Chicken Fajita

Sunday, August 11, 2013

Vacation is officially over for me! Boo hoo! Boy... time sure flies by when you are having fun, but unfortunately vacation time always comes to an end and reality sets in again. I spent 10 wonderful days in Florida visiting family and friends which explains why I have been MIA for some time.

One of the highlights of our trip was when we went to the beach!


My son, who is now almost 16 months old, has never seen the beach. We have only lived in Colorado and Nevada since he was born. On the other hand, hubby and I grew up in Florida so we were lucky enough to experience the beautiful waters quite often. I really missed being in Florida so it was great to be back if only for a few days. It was so cute... my son did not know what to think of the sand that touched his feet for the first time. At first, he was a little bit hesitant about walking on it, but then he loved it! We definitely made some wonderful memories we will cherish forever!

Also, I can't forget the fabulous times we had with both sides of our family. It was great to see everyone again because we missed them deeply, but what usually comes with family gatherings is food and LOTS of it! Whether it be going out to restaurants more often than usual or the tons of food that gets served at family gatherings, it is soooooo hard to stay on plan. Temptation was everywhere!

I am happy to say that I did maintain my weight while on vacation and actually lost one pound since being back which was Friday. Now that I am home and I have SOME normalcy in my life, I am ready to be 100% OP and get the rest of the weight off!

Are you interested in trying the weight loss plan I am on? If so, check out some of these great deals below!



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As for the recipe...

Someone shared this recipe with me on my Sandy's Kitchen Facebook page . It looked delicious so of course I had to try it! It was so easy to make and both hubby and I enjoyed it. I think marinating the chicken in the olive oil and fajita seasoning mix is key. It adds more flavor to the chicken the longer you let it marinade. Also, if you don't like zucchini and yellow squash, feel free to switch them out with more peppers or to one of your favorite veggies. This is a great dish if you are craving Mexican!


Marinade the chicken strips in olive oil and fajita seasoning mix. I left the chicken in the marinade overnight.


Slice your peppers, dice your squash and toss with rotel tomatoes.


 Stir the veggies with the marinated chicken strips until completely combined. Pour into prepared baking dish. Bake until done!

 
Oven Baked Chicken Fajita
Slightly adapted from Coach Angelia 90 Day Fitness Challenge Facebook page

Ingredients:

27 oz boneless, skinless chicken breasts, cut into strips - should cook down to 18 oz (3 Leans)
1 tbsp olive oil (3 Healthy Fats)
 3/4 package or 18 grams Medifast fajita seasoning mix (9 Condiments)
1 cup Rotel diced tomatoes with green chilies, undrained (2 Greens)
1 cup red bell pepper, cut into strips (2 Greens)
1 cup green bell pepper, cut into strips (2 Greens)
1 1/2 cups zucchini or yellow squash (3 Greens)

Directions:

In a large bowl, combine chicken strips with olive oil and fajita seasoning mix.
Marinade in the fridge for at least 3 hours or more if desired.

Add the tomatoes, peppers, zucchini and squash to the chicken mixture until combined.
Pour mixture into prepared baking dish. 

Preheat oven to 400 degrees. Spray a 13×9 baking dish with cooking spray.
Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender.
 
3 Servings with 1 Lean, 3 Condiments, 3 Greens, and 1 Healthy Fat per serving 



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