Chicken Fajita Bowls
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Paleo Whole30 Keto
Serves: Serves 4
  • 2 chicken breasts
  • 2 large bell peppers
  • 1 sweet onion
  • 3 tablespoon coconut oil
  • 2 large sweet potatoes, peeled and chopped to bite size
  • 3 tablespoons olive oil
  • sea salt to taste
  • 4 tomatoes, chopped
  • 1 scallion, chopped
  • 1 avocado sliced
  • 3 tablespoons taco seasoning
  • 1 lime
  • Salsa for serving
  1. Preheat the oven to 425 degrees.
  2. Place sweet potatoes in a bowl and toss with olive oil and sea salt.
  3. Coat chicken breasts with olive oil and season on both sides with 1 tablespoon of the taco seasoning.
  4. Line a baking tray with tinfoil and spread out the sweet potatoes and chicken.
  5. Cook for 25-30 minutes turning once halfway through. Potatoes should be fork tender and chicken should be 165°F.
In the meantime . . .
  1. Chop the bell peppers and onions into small strips.
  2. In a large pan, heat one tablespoon of coconut oil slightly over medium heat.
  3. Once hot, add the peppers and onions. Cover and cook for 4-6 minutes.
  4. Sprinkle 2 tablespoons of seasoning over the peppers. Cook another two minutes tossing to coat.
  5. Remove from pan and set aside.
  6. Assemble in bowls: Divide the sweet potatoes into the bowls and top with roughly chopped chicken, peppers, avocado and tomatoes.
  7. Serve with salsa, a squeeze of lime, and a garnish of chopped scallions.
  8. Serves four.
Recipe by Wellness Becomes Her at