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 butter nut squash, diced
• 3 cups greens of choice, such as spring mix
Dressing Ingredients
• Greek Yogurt
• Organic ranch dressing packet
• Salsa

Directions

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, butternut squash and greens in that order among four mason jars. These jars will keep for 3 to 5 days.
4. For the dressing mix all ingredients together.
5. Enjoy!
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