This came from a supply of food in the refrigerator that needed to be eaten before it went bad. Serves 2.
Ingredients:
2 chicken breasts cubed
1/2 teaspoon chicken fajita seasoning
1 tablespoon of lime juice
1 tablespoon of fresh salsa
1/2 can of black beans
8 button portobello mushrooms chopped
1/2 cut chopped onion
1/2 small can of green chilies
garlic
chili powder
cumin
paprika
4 roma tomatoes
cheese (optional)
Start with marinating the cubed chicken in the seasoning, lime juice, and fresh salsa for about an hour and preheat a toaster oven or regular oven to 300. You might want to cut back on the lime juice if you don't like your chicken citrus-y, but I personally love it that way.
I would wait about 20 to 30 minutes to do the next steps so the chicken has plenty of time to soak up all the goodness.
Next take your roma tomatoes and cut them lengthways and place them in the toaster oven or regular oven for 10 minutes.
Next take your mushrooms and onion pieces and place them in a skillet. Cook until the mushrooms start to loose their water. Add in the green chilies then garlic, cumin, paprika, and chili to your own taste.
Take the tomatoes out of the oven, let them cool a little, and scoop out the insides. You can do this before putting them in the oven, but I think its a little easier after. Put some of the mushroom mix your just cooked up into eat tomato. Add cheese if you would like. Pop these in the oven for the remainder of the cooking time.
Take the chicken out and place it in the skillet you used previously and cook on high heat. When the chicken is white all over but not done, add the black beans. Add any left over mushroom filling.
Take the tomatoes out of the oven. Portion out the chicken and bean mixture on each plate (add cheese if you want) and place four tomato halves on each plate. And voila:
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