Naked Chicken Fajitas
Here is a mostly- healthy, quick, simpler weeknight version of fajitas. Heat oven to 400. Take 3 or 4 boneless skinless chicken breast and season both sides with taco seasoning (I prefer Wildtree) but any combo of cumin, chili powder, salt and pepper will work also. Place chicken in a oven-safe dish and bake for about 20-25 minutes until fully cooked but not overdone. Meanwhile, slice up one each green, red, and yellow bell pepper, a medium size onion and a container of button mushrooms. Saute them in a large pan with about 2 TBS olive oil and a TBS of butter.
When the chicken breast are nearing the end of their cooking, remove the pan from the oven and sprinkle over them a mixture of sharp cheddar and montery jack cheese. Put back in the oven for a few more minutes until the cheese is gooey, melty goodness.
To plate: place a chessy chicken on your plate and cover with the veggies. Garnish with fresh tomato slices and diced jalepeno. A dollop of light sour cream rounds it all out.
I failed and forgot to grab cilantro, but that is what I would use to finish the dish. Of course a Bud Light Straw-ber-ita wouldn’t hurt either 🙂