Southwestern chicken fajita salad is the perfect grab-and-go lunch that requires minimal added effort, plus it's a well-balanced meal with wholesome, real ingredients. Simply toss all of the ingredients together in a baking pan, then put it in the oven, set the timer, and walk away. You can enjoy the fajita mixture warm with a tortilla and rice, or, in this case, cold by incorporating it into a salad.
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 166 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 29 milligrams
- Sodium
- 385 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Sugar
- 8 grams
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 red bell peppers, sliced 2 zucchini, sliced
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon fajita seasoning blend (no added sodium)
1/2 teaspoon salt
2 medium roasted sweet potatoes, diced
3 cups greens of choice, such as spring mix
Serving suggestions: avocado, cheese, cilantro, lime juice and sour cream, optional
Directions
- Preheat the oven to 425 degrees F.
- Add the chicken, bell peppers, zucchini and onions to a large baking sheet. Drizzle the oil and seasoning blend over the mixture and stir to coat. Bake uncovered until the chicken is cooked through, 20 to 25 minutes.
- To assemble, split the fajita mixture, sweet potatoes and greens in that order among four mason jars. These jars will keep for 3 to 5 days. Place the avocado, cheese, cilantro, lime juice and sour cream if using on top of the greens the morning of.
Cook’s Note
Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. If not, you can roast them together with the vegetables and chicken. Simply add an extra teaspoon each of the oil and seasoning.
