Megan Bailey
Monterey, CA 

4 Foster Farms chicken breast halves, boneless and skinless
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1 tsp honey
1 cup pumpkin seeds
1 Tbls olive oil
2 cloves garlic, minced
1/2 red onion, chopped
1 cup fresh cranberries, or dried
1 jar roasted red peppers, sliced
1 bag (10 oz) spinach leaves
3 cups cooked Sacramento-grown wild rice, warm
1/2 cup goat cheese crumbles
1 package medium-sized soft corn tortillas, warm

Slice chicken breast halves into 1/2” slices.  Sprinkle with salt and pepper. Set aside.

In small skillet over medium-high heat, warm together cumin, chili powder, honey and pumpkin seeds.  Cook until pumpkin seeds are toasted, about 10 minutes.   Set aside.

In large skillet over medium-high heat, warm olive oil.  Add garlic and red onion to skillet; sauté until onion is translucent, about 6 minutes.  Add chicken to pan and continue to cook until chicken is done, about 8 additional minutes.  Add to pan cranberries, roasted peppers and spinach leaves.  Cook until spinach wilts, about 5 minutes.  Set aside over low heat to keep warm.

Stir pumpkin seed mixture into hot cooked wild rice.  Mix well.  

To assemble fajitas, spread wild rice filling onto tortillas.  Add spinach mixture with chicken pieces.  Top with goat cheese crumbles.