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Chicken Fajita Bake

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


For the marinade:

  • 1/4 cup Coconut Aminos
  • 1/2 Lime juiced
  • 1/8 cup Cilantro chopped
  • 1/4 tbsp Cumin Powder
  • 1/4 tbsp Garlic Powder
  • 1/4 tbsp Chili Powder
  • 1/4 tbsp Black Pepper

For the fajitas:

  • 1 Chicken boneless, skinless
  • 1/4 Red Onions sliced into thin strips
  • 1/2 Bell Pepper sliced into thin strips
  • 1 clove Garlic Clove minced
  • 1/2 tbsp Avocado Oil divided
  • 1 tbsp Salt
  • 1 tbsp Black Pepper

For shells and toppings:

  • 1/4 Avocado sliced
  • 1 tbsp Cilantro chopped
  • 1/2 MIxed Greens bibb, romaine, chard, etc.


  • Preheat oven to 400° Fahrenheit.
  • Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.
  • Slice up your chicken into 1/2 by 1 inch strips.
  • Place the chicken in the bowl/dish with the marinade.
  • Mix well so that all of the strips are covered with the marinade.
  • Set aside to marinate while you prepare the rest of the ingredients.
  • Chop the onion, bell peppers and garlic as noted.
  • Lightly grease a large sheet pan with 1 tbsp avocado oil.
  • Spread the onion and bell pepper out on the sheet pan.
  • Drizzle with 1 tbsp avocado oil and lightly sprinkle garlic, salt and pepper over everything.
  • Toss to coat.
  • Next, nestle the chicken pieces in with the veggies in the sheet pan.
  • Spread everything out as evenly as possible.
  • Place in the oven to cook for about 15-18 minutes, or until the chicken is cooked through and the vegetables are cooked but still crisp.
  • While the fajitas are cooking, prepare lettuce leaves for shells and toppings as noted.
  • Once the fajitas are cooked, remove from oven and allow to cool for a few minutes.
  • To serve, spoon fajita mixture into lettuce leaves, top with avocado and cilantro and enjoy.


Serving: 1g