We are huge fans of tacos, fajitas and pretty much anything with Mexican flavors! And of course we love simple, quick and easy meals. So, this Paleo and Whole30 chicken fajita bake is basically where all the things collide! You'll love this flavor-packed Paleo and Whole30 sheet pan meal that's ready in just 35 minutes!
Ingredients
For the marinade:
1/2 cup coconut aminos
2 limes, juice of
1/2 cup cilantro, chopped
1 tbsp cumin
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp ground pepper
For the fajitas:
2 lbs boneless skinless chicken breasts (about 4 breasts)
1 red onion, sliced into thin strips
2 bell peppers, sliced into thin strips
3 cloves garlic, minced
2 tbsp avocado oil, divided
Salt and pepper
For shells and toppings:
1 avocado sliced
1/4 cup cilantro chopped
2 bunches broad leaf greens bibb, romaine, chard, etc.
Instructions
Preheat oven to 400° Fahrenheit.
Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.
Slice up your chicken into 1/2 by 1 inch strips. Place the chicken in the bowl/dish with the marinade. Mix well so that all of the strips are covered with the marinade. Set aside to marinate while you prepare the rest of the ingredients.
NOTE: You can prepare the marinade and chicken in advance and marinate the chicken for up to 24 hours.
Chop the onion, bell peppers and garlic as noted.
Lightly grease a large sheet pan with 1 tbsp avocado oil. Spread the onion and bell pepper out on the sheet pan. Drizzle with 1 tbsp avocado oil and lightly sprinkle garlic, salt and pepper over everything. Toss to coat.
Next, nestle the chicken pieces in with the veggies in the sheet pan. Spread everything out as evenly as possible.
FULL RECIPE
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