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

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Instructions

1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.