There was a recipe on the back for the glazed chicken to cook on top of slices of peppers and purple onions. I don't have purple onions in the house, but I did have the peppers. We served it on rice (white rice, unfortunately, but not instant rice) with some fresh veggies. I remembered to take a picture after I'd eaten some. (Woops.)
While it did have a barbecue taste to it, it was a lot like fajitas, to be honest. Which makes it a wheat-free "fajita" option for my daughter. This has got me thinking about finding a spice recipe for fajitas and using it to make something similar, but only veggies, no chicken, for a vegan option. Regardless, it was very tasty and everyone was happy--which is a difficult feat in this house with new meals. lol.
There is a version of the recipe here, but that's not what's on my box. You know what? Why don't I just type out the recipe that's on the box since it doesn't seem to exist elsewhere:
SHAKE'N BAKE Quick Oven "Stir-Fry"
Prep: 10 min | Total: 30 min | Preheat oven to 375F | Makes 4 servings
Preheat oven to 375F.
Spread 3 cups assorted pepper strips (green, red and yellow) and 1 sliced red onion onto bottom of shallow foil-lined baking pan.
Coat 1 lb (450g) boneless chicken breasts, cut into strips with 1 pouch SHAKE'N BAKE BBQ Chicken Glaze Coating Mix; place over vegetables. Sprinkle with any remaining coating mix.
Bake 20 min. or until chicken is cooked though.
Meanwhile, cook 2 cups instant brown rice as directed on package; spoon onto serving plate. Top with chicken mixture.
Best of season: Prepare using your choice of fresh vegetables, such as sliced mushrooms, celery slices, zucchini slices and/or broccoli florets.
If you know of a homemade fajita-type seasoning that could be used, or maybe a tried-and-true veggie fajita recipe, please share!
Ha ha. I've been known to take pics of a half eaten plate, too :-)
ReplyDeletelol. It's not the first time... ;)
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