Dairy-Free Chicken Fajita Protein Pasta (55g Protein)

1. Mix the garlic powder, paprika, cumin, chili powder, oregano, and chili flakes.
2. Rub 3/4 of the seasoning along with 1/2 tbsp of olive oil on the chicken breast. Air fry at 415 for 10-12 minutes, flipping halfway.
3. In a pan on medium high heat, add the remaining olive oil except for 1 tsp along with red onions and bell peppers. Season with salt & pepper.
4. Cook for 3 minutes until slightly softened (it will continue cooking with the sauce) and add diced garlic with 1 tsp olive oil. Cook until fragrant, 1-2 minutes.
5. Add the remaining seasoning and mix it in to coat everything in the pan. Cook for another minute.
6. Add vegan cream or coconut milk along with bone broth and nutritional yeast. Mix everything together and cook for another 3-5 minutes, ensuring the cream is bubbling and reducing to absorb the flavor from the seasoning.
7. Adjust with more cream or broth to achieve desired consistency and add in the pasta.
8. Top with vegan cheese and mix or put on a lid to let it melt. Top with the chicken and some cilantro. Enjoy!