Chicken Fajita Bake (Paleo + Whole30)



Ingredients
For the marinade:


  1. 1/2 cup coconut aminos
  2. 2 limes, juice of
  3. 1/2 cup cilantro, chopped
  4. 1 tbsp cumin
  5. 1 tbsp garlic powder
  6. 1 tbsp chili powder
  7. 1 tbsp ground pepper



 For the fajitas:


  1. 2 lbs boneless skinless chicken breasts (about 4 breasts)
  2. 1 red onion, sliced into thin strips
  3. 2 bell peppers, sliced into thin strips
  4. 3 cloves garlic, minced
  5. 2 tbsp avocado oil, divided
  6. Salt and pepper



 For shells and toppings:


  1. 1 avocado sliced
  2. 1/4 cup cilantro chopped
  3. 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.
  • 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.

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