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:

  • 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
  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)

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