This meal is easy to make. Get one of your favorite fajita mixes. I like using the Frontera Skillet Fajita Mix because it’s a ready to go sauce in a pouch.
On medium heat in a skillet, heat some olive oil and saute some Fajita-style chopped green onion, red bell pepper, and red onion until soft. Toss the Beyond chicken in the skillet with some of the Fajita mix and cook for about 2 minutes, stirring to make sure all the ingredients are well coated and cooked.
Beyond Chicken is already ready-to-eat, so the cooking is more for the sauce and other ingredients to integrate with each other.
The cooked red quinoa just has some chopped apple and walnuts tossed into it. I like the bit of sweet from the apples to complement the fajita flavor.
For the green beans, simply boil some beans for 3 minutes just to soften them yet keep them crunchy. Then saute some chopped onions in a little olive oil until soft. Toss in the cooked green beans, some slivered almonds, season with salt and pepper, and stir in the pan for about a minute just to mix everything well together.