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!
2bunches broad leaf greensbibb, romaine, chard, etc.
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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