Sheet Pan Chipotle Cilantro Chicken Fajitas
Less than 30 minutes is all you need to make these very flavorful and healthy Sheet Pan Chipotle Cilantro Chicken Fajitas! Paleo, Whole30, and Keto.
Servings: 4 -5
Ingredients
For the Marinade:
- 1/4 cup olive oil or avocado oil
- 1 tbsp coconut aminos or soy sauce
- Juice of 1 lime
- 1 tbsp vinegar white or apple cider
- 1 tbsp adobo sauce
- 1 chipotle pepper
- 3 tbsp chopped fresh cilantro
- 1 tsp cumin
- 1 clove garlic minced
- 1/4 tsp sea salt + more to taste
For the Fajitas:
- 1.5 lbs chicken breasts cut into chicken tenders
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 medium sized white onion cut into strips
Instructions
- Preheat your oven to 375 degrees. Line a large baking sheet with foil and set aside.
- Make your marinade by adding all ingredients to a blender or food processor. Pulse until smooth. Place your chicken tenders in a container with a lid or a large ziploc bag. Add about half of the marinade to the container or bag and shake to coat the chicken.
- Place chicken on the sheet pan in an even layer. Add peppers and onions. Use some more marinade to brush the veggies. Season with a bit of salt and pepper.
- Place sheet pan inside the oven and bake for 15 minutes. Bump up the temperature to 425 and cook for another 5-10 minutes (depending on size of chicken). Remove from oven once chicken is cooked all the way through.
- Serve immediately in tortillas, over rice or cauliflower rice, over greens, or sweet potatoes.
Nutrition
Calories: 366kcal | Carbohydrates: 9g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1205mg | Potassium: 806mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 67mg | Calcium: 32mg | Iron: 1mg