Mexican is MY FAV. Finding this easy, weeknight recipe was the ultimate jackpot for me. We all need something easy to prepare after a long day of work or day with the kids. I whipped this up in less than 20 minutes! Also, using only one pan makes the clean-up easy as well. Pair it with cauliflower rice to limit carbs or enjoy in a whole-wheat tortilla for something a bit more filling. I suggest swapping the packaged taco seasoning for the blend I've listed below (less additives and Whole30 approved). Enjoy!
1 small green pepper
1 small red pepper
1 small yellow pepper
1/2 medium onion, thinly slices
1/4 cup avocado or olive oil, divided
Salt and pepper
1 1/2 to 2 lbs boneless, skinless chicken thighs
3 tbsp taco seasoning (I like to use my own seasoning blend instead of the packet from the store. I do: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic, 1/4 tsp onion powder, 1/2 tsp oregano, 1/4 tsp paprika, and 1/2 tsp sea salt.)
Preheat oven to 400 F.
Cut the peppers and onions into thin slices and spread out on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper.
Toss to combine and then spread out again.
Slice the chicken thighs into thin strips. In a medium bowl, toss with the remaining oil and the taco seasoning. Arrange slices on top of the vegetables.
Bake 20 to 25 minutes, until chicken is cooked through.