We LOVE Mexican food around here. But when most people think of Mexican food, they usually think enchiladas, nachos, burritos, tortilla chips, tortillas, cheese…none of which are Paleo or Whole 30 approved. So what’s a Mexican food loving Paleo girl to do? Very quickly I learned how to adapt many of our favorite recipes. I have been making fajitas this way for a very long time, so they were one of the first things I “paleofied.” They are easy to prep, don’t take long to cook, and are perfect for our busy family. When I know we have a crazy evening ahead, I’ll throw everything together and stash it in the fridge until it’s time for dinner. Enjoy!
Oven Chicken Fajitas
1 pound boneless, skinless chicken breast, cut into thin strips
1 (15 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles, drained
1 medium onion, sliced
3 bell peppers (one each green, red, yellow), thinly sliced
2 T avocado oil, plus more for oiling the dish
2 T taco seasoning (I use homemade)
1. Preheat the oven to 400 degrees. Oil a 13X9 baking dish with avocado oil.
2. Toss together the chicken, tomatoes, chiles and veggies in the baking dish.
3. In a separate bowl, combine 2 T oil and taco seasoning, drizzle over the chicken and veggies, and toss to coat.
4. Bake uncovered for 20-25 minutes or until chicken is cooked through.
On a Whole 30, we serve this over a bed of salad greens with a big dollop of guacamole on top. However, when we aren’t doing a Whole 30, we might add some high quality full-fat sour cream and cheese. YUM!