Updated: Apr 22, 2018
We all love a good fajita Friday, but sometimes they can be a bit of a faff to prepare, cook and then construct! Well, @hungry_crossfitter has come up with a great food hack for #TeamLowden, to make fajitas Friday's a little bit easier. Great as a lunch meal prep alternative, as well as a tasty Friday evening family meal.
Here’s the recipe:
I like this #recipe as I can quickly #mealprep it all into one dish, and pop in the oven while I do housework, or usually a home workout (which is usually some form of burpee combination from Lowden Coaching!). It frees up standing at the hob for 15-20 minutes, and the mess of building up traditional fajitas.
In the photographs I have used a meat replacement for the chicken recipe below. If you're looking for a vegetarian fajita recipe, then simply swap out like for like weight of chicken for Quorn pieces.
Prep: 5 minutes
Cook: 30 minutes
400g chicken breasts (two large)
1 large red onion
2 cartons of chopped tomatoes
3 tbsp of cajun or fajita spices (more if you like it hotter!)
Four large handfuls of spinach
Salt and pepper
Grated cheese (optional)
Chopping boards (one for vegetables, one for meat)
Large ovenproof dish (you can use a roasting tin if that's easier!)
Preheat oven to 180oC
Slice your pepper and onion into strips
Dice your chicken into 1 cm slices and place into the oven dish along with the pepper and onion strips.
Sprinkle over the spices, and season with salt and pepper.
Pour over the two cartons of chopped tomatoes.
Give it a good old mix to coat the chicken and vegetables with the spices.
Let it to marinade for 5 minutes, while the oven finishes getting to temperature.
Cook in the oven for 25 minutes.
Remove, and add the spinach; fold the spinach into the mixture so it is completed coated with the tomato spices
Place back in the oven for 5 minutes.
Remove and enjoy!
Meal prep into 4
Eat one portion
Refrigerate one portion (use within 2 days)
Freeze two portions - defrost before reheating thoroughly