Chicken · Favorite Recipes · Healthy/Clean · Paleo · Whole30

Sheet Pan Chicken Fajitas

Summer simplicity meals have been key this summer for me. That and trying to continue you on with a modified Whole30. I loved doing Whole30 and loved how I felt doing it that I have stayed close to it. I make exceptions here and there or modify it based on my reintroduction results but try to maintain the idea of whole foods. So this chicken fajita recipe was right on!

I had every intention of eating is as a rice bowl like the original recipe suggested. This would have been the first time I would have had rice. However, we got busy playing at a friends house and didn’t have time to make the rice and still eat at a decent hour with tired and hangry kids. So I skipped the rice and those that wanted tortillas had them. I ate exactly what you see in the picture plus some guacamole and it as soon good!

2 tsp Chili Powder
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
1/2 tsp Coriander
1/2 tsp Onion Powder
1/2 tso Garlic Powder

1lb boneless, skinless Chicken Breast cut into 1/4 in strips
3 Bell Peppers, cored and sliced into 1/4 in strips
2 tbsp Avocado Oil
*sour cream
*guacamole or avocado

Preheat the oven to 400*F and line baking sheet with parchment paper.
Combine the seasonings and stir until well combined, set aside.
Cut the chicken and peppers into strips and place in a large bowl.
Drizzle with oil and sprinkle with seasoning.
Toss to evenly combine.
Spread chicken and peppers into an even layer on baking sheet.
Bake in oven for about 20 minutes or until cooked through and tender.
Serve with rice or tortillas!



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