First, I have to say that I was seriously amazed by all the comments yesterday’s post brought.
While it’s nice to not be alone in this, I hate that so many of us struggle with making healthy choices v. letting loose and enjoying time with friends. The good news… I have to believe that it will get easier with time. Afterall, it’s much easier for me to choose a salad with lean protein than it ever was two years ago… I’ve made that a habit. Now it’s time to continue practicing that habit.
After all of our back and forth on healthy eating yesterday, I couldn’t resist eating a healthy dinner and tapping into my JC arsenal of foods.
It’s becoming pretty commonplace for me to play with the Jenny Craig Chicken Fajita meal… it’s just such a versatile meal, and one that I never knew could become so many yummy dishes!
Truth be told: I was underwhelmed with the fajitas in their original state because I’m not a big fajita eater. Once I started volumizing it a little bit, my opinion seriously changed! Here are a few of the other creations that I’ve come up with using the tasty dish from Jenny as the base:
Spinach and Artichoke Chicken Pizzas
Without further ado, let me tell you about this tasty, spicy, smoky dish.. you’ll want to make it over and over again. For a non-Jenny version, click here.
BBQ Chicken Fajita Pizza
Serves 1
INGREDIENTS
1 package Jenny Craig Chicken Fajitas dinner
1 1/2 Tbsp. BBQ Sauce (I used Sweet Baby Ray’s)
1 Tbsp. chopped fresh cilantro
1/4 cup 2% Mozzarella cheese, shredded
sliced red onion, to taste
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Over medium heat, cook the contents of your chicken fajita dinner. Discard seasoning packet. Cook for 5 minutes or until done.
3. Once your veggies and chicken have warmed completely, separate the chicken and onions from the peppers. Remove chicken to a cutting board and slice the chicken into small pieces. Discard peppers. Note: You can use the peppers, but I thought that the peppers would add the wrong flavor for this dish.
3. Place the tortillas on a cooking sheet or pizza pan, sprayed with cooking spray. Add 1 1/2 Tbsp. BBQ, splitting the quantity between the two tortilla “pizzas.”
