Thursday, May 31, 2018

Baked Chicken Fajitas in Lettuce Wraps (Gluten Free, Dairy Free, Whole 30 & Paleo)

I had a different recipe scheduled to go live today - like it was all written and ready to go but after dinner last night I knew I needed to re-arrange my posting schedule a little! This is a fajita recipe that is gluten free, dairy free and egg free (it's Paleo and Whole 30 as well but the gluten free, dairy free and egg free is what is most important to me!) and it is sooooo good! It comes together super easily and the end result is the best dinner ever! I don't say that lightly! These fajitas were so good, I'm ready to have them for dinner every night of the week!

The recipe is from Real Simple Good; you can find it HERE. This fabulous recipe comes together in under 40 minutes and requires very little effort on your part! Considering how spectacular the end result, the prep time is so reasonable!

Start by marinating the chicken - you can marinate the chicken up to 24 hours before you bake it. I marinated mine for about 4 hours and it was great! I recommend letting your chicken marinate for at least one hour.

In a large container, combine 1/4 cup of coconut aminos, 1/4 cup of olive oil, the juice from 2 limes, 1/2 cup of chopped cilantro, 1 Tablespoon of cumin, 1 Tablespoon of garlic powder, 1 Tablespoons of chili powder and 1 Tablespoon of ground pepper.
Slice 4 chicken breasts into strips - the size of the chicken strips is really up to you. I recommend long, thin strips. Add the chicken to the container with the marinade and stir the chicken around so that it is well coated in marinade. Seal the container and set the chicken in the fridge to marinate for up to 24 hours. I marinated my chicken around lunch time, so I let it sit in the fridge while I went about my day and came back to it later.

When your chicken is about done its marinating time, slice 2 bell peppers and 1 red onion. I cut the peppers and the onion into strips; similarly to the chicken. Put the sliced peppers and the onion in a large mixing bowl. Add 2 Tablespoons of olive oil and 3 cloves of minced garlic to the mixing bowl. Use a fork to toss the olive oil and the garlic into the veggies.
Line a rimmed baking sheet with parchment paper. I used one of my silicone liners instead of parchment; either works great! Spread the peppers and the onion over the baking sheet as evenly as possible.
When the veggies are on the baking sheet, add the chicken to the baking sheet as well. Distribute the chicken as evenly as possible across the veggies.
Preheat the oven to 400°F and put the baking sheet in the oven to bake for 15-18 minutes. My chicken was in for 16 minutes and it was perfect! I recommend checking the chicken after 15 minutes and putting it back in if necessary.
While the chicken and veggies are baking, get the lettuce ready. I used romaine lettuce, but you could use any leafy green. Wash the lettuce and set it out to dry until the chicken comes out of the oven.
I also sliced up some avocado to include in the fajitas. I put some vegan sour cream and salsa on the table as well.

To dress your fajita, fill a piece of lettuce with some of the baked chicken and veggies along with any other toppings you like. I used some avocado, some vegan sour cream and salsa! The Bean added on some cheese, but I thought these were great without cheese!

I had one of these as a lettuce wrap, then ate a second one as salad. I just chopped up the lettuce and covered it with the toppings. It was a little easier to eat as a salad and equally as delicious! 

serves 4-6 people


for the chicken marinade...
4 boneless, skinless chicken breasts
1/4 cup coconut aminos
1/4 cup olive oil
1/2 cup cilantro, chopped
1 Tablespoon cumin
1 Tablespoon chili powder
1 Teaspoon garlic powder
1 Tablespoon ground pepper

for the fajita filling...
2 bell peppers, sliced
1 red onion, sliced
2 Tablespoons olive oil
3 cloves garlic, minced

for the shells & the topping...
leefy green (romaine lettuce, swiss chard...)
1 avocado, sliced
vegan sour cream


to marinate the chicken...
1. In a large container, combine the coconut aminos, the olive oil, the chopped cilantro, the cumin, the chili powder, the garlic powder and the ground pepper.
2. Slice the chicken into long, thin strips and add it the marinade. Stir the chicken into the marinade so that it is well coated.
3. Seal the container and leave the chicken to marinate in the frisge for at least 1 hour but up to 24 hours.

for the fajita filling...
1. As the chicken is reaching the end of its marinate time, slice up the bell peppers and the red onion.
2. Put the sliced peppers and the onion in a large mixing bowl and add in the olive oil and minced garlic. Use a fork to toss the veggies so that they are well coated in olive oil and garlic.
3. Line a rimmed baking sheet with Parchment paper and distribute the veggies as evenly as possible across the baking sheet.
4. Remove the chicken from the fridge and distribute the chicken strips among the veggies. Again, try to distribute the chicken as evenly as possible.
5. If you have any marinade remaining at the bottom of the container, pour it over the chicken and veggies.
6. Bake the chicken and veggies in an oven preheated to 400°F for 15-18 minutes. Start with 15 minutes, check the chicken then return the bakign sheet to the oven if the chicken needs to cook longer.

for the shells and the topping...
1. Wash the lettuce and set it to dry before serving it.
2. Slice up an avocado.
3. To make the fajitas, fill each piece of lettuce with some of the chicken and veggies bake then top with avocado, vegan sour cream and salsa.

I know I will be making this recipe over and over again! It has become a fast favorite around here!


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