Ingredients:

For the marinade:

  • 1/2 cup coconut aminos, (see recipe notes)
  • 2 limes, juice of
  • 1/2 cup cilantro, chopped
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp ground pepper

For the fajitas:

  • 2 lbs boneless skinless chicken breasts, (about 4 breasts)
  • 1 red onion, sliced into thin strips
  • 2 bell peppers, sliced into thin strips
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil, divided
  • ┬áSalt and pepper

For shells and toppings:

  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 2 bunches broad leaf greens, bibb, romaine, chard, etc.

Instructions:

  • 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. 
  • NOTE: You can prepare the marinade and chicken in advance and marinate the chicken for up to 24 hours. 
  • 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!

Source from: https://realsimplegood.com/chicken-fajita-bake/