Best Southwestern Chicken Fajita Mason Jar Salad Recipes

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD

Southwestern Chicken Fajita Mason Jar Salad image

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.

Provided by Min Kwon, M.S., R.D.

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 166 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 29 milligrams, Sodium 385 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 12 grams, Sugar 8 grams

SOUTHWESTERN CHICKEN FAJITA MASON JAR SALAD RECIPE - (4.5/5)

Southwestern Chicken Fajita Mason Jar Salad Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 15

Ingredients

Optional Add-Ons:
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 red bell peppers, sliced
1 yellow onion, sliced
2 zucchini, sliced
1 tablespoon olive oil
1 tablespoon fajita seasoning blend (no added sodium)
1/2 teaspoon salt
2 medium roasted sweet potatoes *
3 cups greens of choice (I used spring mix)
Avocado
Cheese
Cilantro
Sour cream
Lime juice

Steps:

Preheat oven to 425 degrees F. Add the prepared vegetables and chicken to a large baking sheet pan. Drizzle the oil and seasoning over the mixture, and then stir to coat. Bake uncovered for 20 to 25 minutes or until chicken is cooked through. To assemble: Put in the fajita mixture, sweet potatoes, and greens in that order. If you choose to add the optional ingredients, place them on top of the greens the day you plan to eat the salad. These jars will keep for 3 to 5 days. * Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. Or roast them together with the vegetables and chicken. Simply add an extra teaspoon of both oil and seasoning.