Nickel Allergy Friendly Whole30 Sheet Pan Chicken Fajitas

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Whole30 Sheet Pan Chicken Fajitas

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Ingredients

4 servings

For the fajitas

1.5 lb boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
3 bell peppers (any mix of red, yellow, and orange), seeded and sliced into ½-inch strips
1 medium yellow onion, halved and sliced into ½-inch half-rings
3 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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2 tbsp fresh lime juice (from about 1 lime)

For the spice blend

2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

1 ripe avocado, pitted and sliced
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan (18×13-inch) with foil or parchment and set aside.
2
In a large mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the avocado oil and lime juice and stir into a loose paste.

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