Let’s start by seasoning some thinly sliced chicken breast with 1 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of oregano, 1/2 teaspoon of garlic powder, salt, pepper, and a few tablespoons of olive oil.
Seal your large plastic bag and allow your chicken to marinate for about an hour.
While we are waiting for our chicken, let’s go ahead and put our sweet potatoes in the oven! If sweet potatoes are not your thing you could substitute them with large russet potatos instead. But did you know that the high levels of vitamin A in a sweet potato makes it a super food and compared to a regular potato they are super low in sugar! You might want to give sweet potatoes a chance considering how good they are for you!
Rub a few sweet potatoes with olive oil…
Then tightly wrap them in foil. Poke a few holes in them to allow the steam to escape, then pop these into a 400 degree oven for 45 minutes or until they are fork tender.
Time to sauté the veggies!
Heat a few tablespoons of olive oil over medium heat in a skillet and sauté one thinly sliced onion…
And a couple of sliced bell peppers. Go ahead and season your veggies with a touch of sea salt and fresh pepper.
Remove your vegetables from the pan once they have softened…
Then go ahead and quickly cook up your seasoned chicken strips!
Is it starting to smell like fajita night yet??
When your potatoes are ready to come out of the oven, remove the foil then slice them down the middle. Next mix in a spoonful of your favorite salsa with the soft insides of your sweet potato…
Now stuff it with as much fajita chicken and veggies as you can!
A super good dinner made with a few of my favorite super foods!
- thinly sliced chicken breast
- baked sweet potato
- 1 teaspoon of cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- olive oil
- 1 onion, sliced
- 2 bell peppers, sliced
- salsa to taste