Meal: Fajita Plant-based Chicken With Red Quinoa and Almond Green Beans

Doesn’t that look like real chicken? You are not missing out eating clean proteins. For plant-based meat, Beyond Chicken Grilled Strips are pretty close to the animal version.

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.


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