Chicken Fajita Bake (Paleo + Whole30)

Chicken Fajita Bake (Paleo + Whole30) is a Mexican main course. This recipe serves 4. One serving contains 500 calories, 52g of protein, and 21g of fat. For $5.23 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up cumin, coconut aminos, cilantro, and a few other things to make it today. It is brought to you by Real Simple Good. 182 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. If you like this recipe, you might also like recipes such as Easy Chicken Sweet Potato Bake (Paleo + Whole30), Easy Chicken Sweet Potato Bake (Paleo + Whole30), and Pecan Pie Protein Bars (No-Bake, Gluten-Free, Paleo + Whole30).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Place in the oven to cook for about 15-18 minutes, or until the chicken is cooked through and the vegetables are cooked but still crisp. While the fajitas are cooking, prepare lettuce leaves for shells and toppings as noted. Once the fajitas are cooked, remove from oven and allow to cool for a few minutes. To serve, spoon fajita mixture into lettuce leaves, top with avocado and cilantro and enjoy.

 

Step by step:

1. Preheat oven to 400 Fahrenheit.

2. Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.

3. Slice up your chicken into 1/2 by 1 inch strips.

4. Place the chicken in the bowl/dish with the marinade.

5. 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.

6. Chop the onion, bell peppers and garlic as noted.

7. Lightly grease a large sheet pan with 1 tbsp avocado oil.

8. Spread the onion and bell pepper out on the sheet pan.

9. Drizzle with 1 tbsp avocado oil and lightly sprinkle garlic, salt and pepper over everything. Toss to coat.

10. Next, nestle the chicken pieces in with the veggies in the sheet pan.

11. Spread everything out as evenly as possible.

12. Place in the oven to cook for about 15-18 minutes, or until the chicken is cooked through and the vegetables are cooked but still crisp.

13. While the fajitas are cooking, prepare lettuce leaves for shells and toppings as noted.

14. Once the fajitas are cooked, remove from oven and allow to cool for a few minutes.

15. To serve, spoon fajita mixture into lettuce leaves, top with avocado and cilantro and enjoy.

Nutrition Information:

covered percent of daily need