1 Pan Fajita Veggies & Marinated Chicken Whole30 & Paleo


Prepping a big batch of oven roasted veggies & some form of protein to make different meals throughout the week out of is one of my favorite ways to save time and keep it interesting!

Here are some of my favorite ways to use these fajita veggies & marinated chicken:

Ingredients:
  • 3-4 chicken breast (cut into strips)
  • 1/2 cup coconut aminos
  • 1.5-2 Tbsp lime juice (or about 2 small fresh limes)
  • 1 Tbsp cumin
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp cayenne pepper (omit & use more chili powder if you don’t like cayenne)
  • 1 Tbsp black pepper
  • garlic powder (for veggies)
  • As many of the following veggies as your heart desires
  • Multi colored bell peppers
  • Red & or white onions
  • Sliced baby bella mushrooms
Steps:
  1. Preheat oven to 400F
  2. Mix aminos, lime juice, and spices together. Place sliced raw chicken in marinade for 1 hour min (the longer it sits the getter it gets)
  3. Slice fajita veggies & Arrange veggies on baking sheet(s) 
  4. Spray with avocado oil spray
  5. Sprinkle with salt, pepper, garlic and toss to coat
  6. Add chicken to the veggies on the sheet pan & bake for about 15 min (you may need more or less time depending on your oven)







*Links & Notes:
Stay connected with me on instagram, facebook, twitter and pinterest! Please reach out with any questions and I am always happy to help if you feel you need support through your unique health journey!
    
*This post contains affiliate link(s). An affiliate/or amazon associate means I may earn advertising/ referral fees if you make a purchase through my link without any extra cost to you. It helps to keep this little blog afloat! Thanks for your support!

Comments

Popular posts from this blog

Paleo Chicken & Waffles Tenders W/ Garlic Rosemary Cauli Mash

Chicken Enchilada Shakshouka Whole30 & Paleo

Whale, Hello There!