One Dish Paleo Chicken “Fajitas”

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!

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)

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Place the chicken in a large baking dish and roast for 20 minutes.
  4. 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.
  5. 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.
  6. 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.

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