No fluff here. Just an amazing recipe that is: Simple. Fast. Filling. And Healthy!
*Side note* – I have never learned how to cook in small portions – this is ideal as I always end up making enough to have left overs – and that means one less meal I have to think about.
Fajita Casserole – Makes a 13X9 pan
- 8-10 Chicken Thighs
- 1 orange pepper sliced
- 1 yellow pepper sliced
- 1 Red Onions sliced
- 1 can of diced tomatoes
- 1 can of beans
- 1 jar of salsa
- 1 cup of water
In 13×9 pan pour in water. Next lay in chicken thighs. Top chicken with the entire can of diced tomatoes and the can of beans (I usually use black or kidney beans). Top this with the sliced red onions followed by the peppers. Spread out the can of salsa over the top. Bake at 375 for 1 hour.
Serve by its self, over rice, quinoa, on tortilla shells or even more beans!
*The extra cup of water is there because we do not cover with foil and this way I keep the chicken moist and bonus – when it is done cooking, I have extra juice!
**For an easy lunch prep for two working adults – simply double this recipe and portion it out into glass containers for next weeks lunches!
Remember eating healthy can be delicious and easy!