Mexican Style Chicken and Veggies



  • 4 c. gluten steaks, or prepared soy curls, or Morningstar meal starters
  • 1 Tbsp. olive oil
  • 2 Tbsp. taco seasoning
  • 2 Tbsp. chipotle salsa, opt.


  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 – 2 Tbsp. taco seasoning
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lemon or lime juice
  • 1 tsp. garlic
  • 1/4 c. chopped fresh cilantro


  1. Mix gluten strips with chipotle salsa, oil and taco seasoning. Place on oil-sprayed baking sheet in a single layer.
  2. Mix veggies, taco seasoning, oil, garlic and lemon or lime juice.
  3. Spread on oil-sprayed baking sheet also, and bake at 400 degrees for about 20 minutes, stirring occasionally.
  4. Remove from oven and sprinkle with cilantro.

* Makes great fajita filling. Just place in a small flour tortilla and toast in dry skillet if desired.

Browse Cook(s): Sarah Frain
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.