It is amazing what a mood booster a kitchen full of fresh food is while we socially distance! I managed to get a large grocery delivery today and I would be lying if I said a didn’t squirt a tear or two! Big beautiful peppers were calling to me to be turned into fajitas, but that isn’t a very paleo friendly feast. Here’s my version of oven roasted fajitas with tremendous flavor! Serve over a pile of cauliflower rice and you have a delicious meal!
Ingredients:
8 Chicken thighs – bone-in with skin (trimmed)
4 Large bell peppers – sliced
2 Onions – sliced
3 Cloves garlic – minced
1/2 tsp. cumin
1/4 tsp. cayenne pepper (optional)
3 Tbsp. olive oil
Dry Rub –
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. cayenne pepper (optional)
- Preheat oven to 375 degrees.
- Mix the dry rub ingredients in a small bowl. In a large mixing bowl, coat the chicken with 1 Tbsp. of olive oil and then sprinkle on the dry rub and toss until evenly distributed.
- Place the chicken in a large baking dish and roast for 20 minutes.
- While the chicken cooks, toss the peppers, onion, garlic, 2 Tbsp, olive oil, cumin, and cayenne pepper in a large mixing bowl and set aside.
- After the chicken roasts for 30 minutes, carefully remove from the oven and stuff the pepper mixture under the chicken. It helps if you do half of the pan at a time moving the chicken, laying down the peppers, and putting the chicken back on the bed of peppers.
- Return to oven and roast for another 30 minutes or until chicken reaches an internal temperature of 165 degrees and the veggies are soft. Allow to rest for 5 minutes and enjoy as is or over a heaping pile of cauliflower rice.
