One of my favorite meals to eat out is fajitas. I love that sizzling iron skillet they bring to the table with chicken, shrimp, or steak, loads of peppers and onions, tortillas, guacamole, sour cream — all of it. But since I started eating a mostly Whole30 or Paleo diet, it’s a bit tempting to eat fajitas out.
Now I eat my fajitas in a bowl. When most people eat fajita bowls, they serve the meat, peppers, and onions over rice, but rice is not a Whole30 approved food. After playing around with it a few times, I discovered the perfect substitute — roasted sweet potatoes! I think you’ll love this dish as much as I do!
Whole 30 Chicken Fajita Bowls
Ingredients
- 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 chopped scallion
- 1 avocado sliced
- 3 tablespoons taco seasoning (I make my own)
- 1 lime
- Salsa for serving
Directions
Preheat the oven to 425 degrees.
Place sweet potatoes in a bowl and toss with olive oil and sea salt.
Coat chicken breasts with olive oil and season on both sides with 1 tablespoon of the taco seasoning.
Line a baking tray with tinfoil and spread out the sweet potatoes and chicken.
Cook for 25-30 minutes turning once halfway through. Potatoes should be fork tender and chicken should be 165°F.
In the meantime . . .
Chop the bell peppers and onions into small strips.
In a large pan, heat one tablespoon of coconut oil slightly over medium heat.
Once hot, add the peppers and onions. Cover and cook for 4-6 minutes.
Sprinkle 2 tablespoons of seasoning over the peppers. Cook another two minutes tossing to coat.
Remove from pan and set aside.
Assemble in bowls: Divide the sweet potatoes into the bowls and top with roughly chopped chicken, peppers, avocado, and tomatoes.
Serve with salsa, a squeeze of lime, and a garnish of chopped scallions.
Serves four.
- 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
- Preheat the oven to 425 degrees.
- Place sweet potatoes in a bowl and toss with olive oil and sea salt.
- Coat chicken breasts with olive oil and season on both sides with 1 tablespoon of the taco seasoning.
- Line a baking tray with tinfoil and spread out the sweet potatoes and chicken.
- Cook for 25-30 minutes turning once halfway through. Potatoes should be fork tender and chicken should be 165°F.
- Chop the bell peppers and onions into small strips.
- In a large pan, heat one tablespoon of coconut oil slightly over medium heat.
- Once hot, add the peppers and onions. Cover and cook for 4-6 minutes.
- Sprinkle 2 tablespoons of seasoning over the peppers. Cook another two minutes tossing to coat.
- Remove from pan and set aside.
- Assemble in bowls: Divide the sweet potatoes into the bowls and top with roughly chopped chicken, peppers, avocado and tomatoes.
- Serve with salsa, a squeeze of lime, and a garnish of chopped scallions.
- Serves four.
This sounds so good and so healthy. Everything looks so bright and fresh. I can’t wait to try this recipe. Thank you so much for sharing