Brushetta Chicken Fajitas

With fresh ingredients and the amazing taste of balsamic these aren't your traditional fajitas. The way the juicy cherry tomatoes mix with the sauteed onions and spinach gives this dish healthy twist with low calories. After having one serving I was full, I also served this dish with 1/3 of a cup of whole wheat cous cous but you could serve it just by itself and it would still be plenty filling.



Brushetta Chicken Fajitas

Servings: 4 Serving Size: 1/4 Recipe Calories: 247 Carbs: 24 Fat: 7 Protein: 23 Fiber: 7

Prep Time: 10 Minutes Cook Time: 30 Minutes
Ingredients

• 6.25 Oz. Cherry Tomatoes
• 1 Cup White Onion Strips
• 3 Cups Raw Spinach 
• 12 Oz. Boneless Skinless Chicken Breast
• .5 Tbsp. Extra Virgin Olive Oil
• Wishbone Light Balsamic and Basil Vinaigrette
• 4 Kangaroo Salad Pita Pockets 

 

Line a baking pan with tin foil and place the raw chicken breast on top of the tin foil. Measure out 2 Tbsp. of the Wishbone Light Balsamic and Basil Vinaigrette and spread on top of chicken breast. Put in oven at 375 for 20 minutes or until the juices run clear.

While the chicken is in the oven quarter the cherry tomatoes and cut onions into half inch strips. In a medium pan on medium heat add the extra virgin olive oil and the sliced onions. Cook the onions until soft and slightly brown, about 5 minutes, turn the heat down to medium-low and add the cherry tomatoes. Your going to cook the tomatoes until they become mushy, after add the spinach about a cup at a time and saute until spinach has wilted.

Once the chicken is done cooking cut it into about half inch pieces and stir into the tomato, onions, and spinach. Use the rest of the 2 Tbsp. of the Balsamic and Basil Vinaigrette and stir.

Split the recipe into quarters and place in the salad pita pockets for a tasty meal.