Easy sheet pan fajitas

Source: https://realsimplegood.com/30-one-pan-meals-easy-whole30-dinners/

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) - I used tenderloins so no chopping needed!
• 1 red onion, sliced into thin strips
• 2 bell peppers, sliced into thin strips
• 3 cloves garlic, minced
• 2 tbsp avocado oil, divided
• Salt 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.