Whole30 Creamy Chicken Fajita Bake
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Whole30 Creamy Fajita Bake - Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free. EASY, kid-friendly, and freezer-friendly.

My Whole30 Creamy Chicken Fajita Bake is all the flavors you love in fajitas but in a creamy casserole format! It’s cozy and delicious, perfect for a family dinner. Plus, the flavors are familiar making it more appealing to your kiddos as well.

What We Love About This Whole30 Creamy Chicken Fajita Bake

First, it is Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, and egg-free. A fantastic choice when you are serving people a variety of dietary needs. Next, it uses minimal ingredients, all of which I was able to find at my local NorCal Walmart. Minimal ingredients also helps it be more budget-friendly.

Also, this dish freezes well! That makes it great for meal prep or to make ahead and stash in the freezer for a busy day. Just reheat and eat! Plus, it tastes great on top of cauliflower rice for more veggies and low-carb, or you can serve it on top of rice to keep it gluten-free and more kid-friendly.

Whole30 Creamy Fajita Bake - Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free. EASY, kid-friendly, and freezer-friendly.

Ingredients

  • Boneless Skinless Chicken Breast – Use whatever quality of chicken you can afford.
  • Canned full-fat coconut creamNo, canned coconut creme is not the same as canned coconut milk. It’s higher in healthy fats and its ability to get solid. Make sure you are using canned coconut CREME or the results will be watery. I prefer this one by Thai Kitchen that I find at Walmart.
  • Potato or arrowroot flour/starch/powder – Either works in this recipe. This will help thicken the sauce, just like cornstarch would. IAmazon also has Potato Starch and Arrowroot Powder. I recommend getting whatever one you will use up in other recipes.
  • Taco seasoning – I use a batch of my Homemade Taco Seasoning, as it’s the most budget-friendly. But, you can also buy Whole30 Approved Siete Taco Seasoning at Walmart or Target.
  • Red & green bell pepper 
  • Yellow or white onion

Whole30 Creamy Fajita Bake - Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free. EASY, kid-friendly, and freezer-friendly.

How to Make Our Whole30 Creamy Fajita Bake

First, preheat the oven to 375 degrees. Set out a 9×13 baking pan. Then, make the sauce by whisking together the coconut cream, starch, and taco seasoning in a medium saucepan over medium heat. Whisk until sauce thickens, about 3-4 minutes. Sauce should be very thick, but will thin in the oven as it bakes.

Next, layer the cubed boneless skinless chicken breast, the chopped peppers and onion, and sauce in the 9×13 pan. Cover tightly with foil. Place in the oven.

Whole30 Creamy Fajita Bake - Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free. EASY, kid-friendly, and freezer-friendly.

Bake at 375 for 20 minutes. Remove the foil and stir well. Cover again with foil and bake an additional 10 minutes or until chicken is cooked, veggies are tender, and sauce is bubbling.

Remove foil and cool for 10 minutes before serving. We love this on top of cooked rice cauliflower for Whole30, Paleo, or Keto. Or, serve on top of rice if you only need a gluten-free option. 

Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.

Whole30 Creamy Fajita Bake

Autumn @wholefoodfor7
A Whole30, Paleo, Keto, gluten-free, dairy-free, nut-free, egg-free EASY weeknight dinner recipe.
4.72 from 7 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 374 kcal

Ingredients
 

  • 1 1/2 pounds boneless skinless chicken breast, cubed
  • 1 can full-fat coconut cream
  • 1/4 cup nutritional yeast
  • 3 tablespoons potato or arrowroot starch/flour
  • 2 tablespoons taco seasoning
  • 1 medium red bell pepper, finely chopped
  • 1 medium green bell pepper, finely chopped see notes
  • 1 medium yellow or white onion, finely chopped see notes
  • Optional to serve: chopped cilantro, cooked cauliflower rice.

Instructions
 

  • First, preheat the oven to 375 degrees. Set out a 9×13 baking pan.
  • Make the sauce by first whisking together the coconut cream, starch, nutritional yeast, and taco seasoning in a medium saucepan then placing over medium heat. Whisk until sauce thickens, about 3-4 minutes. Sauce should be very thick, but will thin in the oven as it bakes.
  • Next, layer the cubed boneless skinless chicken breast, the chopped peppers and onion, and sauce in the 9×13 pan. Cover tightly with foil. Place in the oven.
  • Bake at 375 for 20 minutes. Remove the foil and stir well. Cover again with foil and bake an additional 10 minutes or until chicken is cooked, veggies are tender, and sauce is bubbling.
  • Remove foil and cool for 10 minutes before serving. We love this on top of cooked rice cauliflower for Whole30, Paleo, or Keto. Or, serve on top of rice if you only need a gluten-free option. Add salt to taste.
  • Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.

Notes

MODIFICATION: Use a 1-pound bag of frozen bell peppers and onions instead of the fresh bell peppers and onion. Since the frozen veggies will water down the sauce, add an additional 1 tablespoon starch/flour to the sauce before cooking. Proceed with the recipe as written.
Nutrition information reflects the fajita bake only and does not include rice, cauliflower rice, or optional toppings. 

Nutrition

Calories: 374kcalCarbohydrates: 13gProtein: 28gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 206mgPotassium: 802mgFiber: 3gSugar: 2gVitamin A: 807IUVitamin C: 46mgCalcium: 23mgIron: 2mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, whole30
Tried this recipe?Let us know how it was!

Whole30 Creamy Fajita Bake - Paleo, Keto, gluten-free, dairy-free, egg-free, nut-free. EASY, kid-friendly, and freezer-friendly.

16 Comments

  1. 4 stars
    What I loved about this was how easy it was, kind of like a throw together meal in one dish kind of thing. It smelled SO delicious and tasted so good! Really enjoyed it.

    Reply
    • A one-dish throw-together meal – I love that description of this easy dinner. Glad it was tasty and enjoyed, thank you!

      Reply
  2. Hello! Can I replace the nutritional yeast with cheddar cheese instead? Or any other substitutes? Thanks!

    Reply
    • Hi! Great question. YES, I am sure this would be just delicious with cheese instead of nutritional yeast (as that is what flavor nutrition yeast is trying to mimic). I haven’t tried it out personally, but I think it would be tasty with 1-2 cups cheddar cheese stirred into the sauce or added on top. Let me know if you try it!

      Reply
  3. 5 stars
    So delicious! And it looked like it took a ton of time when it didn’t at all.

    Reply
    • I’m so happy you found this recipe an easy, delicious win! Thank you for the review!

      Reply
  4. 4 stars
    For anyone who, like me, was on auto pilot and breezed over the *COCONUT CREAM* part of the recipe and uses coconut milk (full fat), here was my save to keep us from having watered down gravy: after 20 minutes, when you’re suppose to stir it all together, I first spooned out the accumulated juices at the bottom, then stirred and finished per the recipe, totally worked out. I probably pulled out half a cup of liquid. I’m sure the juices would have meant more flavor but we still enjoyed it and will make it again. We served with salsa and hot sauce.

    Reply
    • I’m so glad you still found it tasty and thanks for sharing how you made it work, despite using coconut milk. Thank you!

      Reply
  5. 5 stars
    This recipe is incredible. Easy to make, you will have most ingredients already on-hand, and it’s sure to be a favorite for the whole family, young and old alike!

    Reply
    • I’m so glad it was an EASY delicious family win. Thanks so much for the review Danielle! 🙂

      Reply
    • 5 stars
      This recipe was delicious! I was looking for some new whole 30 recipes this round and found this one. It was quick and easy. I really enjoyed it. Will make again!

      Reply
      • I’m so glad this was a new one you loved. Happy to hear it was delicious and one you want to make again! Thank you for the review.

        Reply
  6. 5 stars
    Such an easy recipe, especially if you buy the frozen peppers & onions! It came out perfectly and will be a nice rotation for both dinners and then lunches with the leftovers! Best part? My husband had no idea it was dairy free! That’s a win! 🙂

    Reply
    • WAHOO! I love that the hubby couldn’t tell it was dairy-free because it was just delicious. YES! Thrilled to hear it is going on the rotation. Thanks for the review!

      Reply
  7. 5 stars
    So delicious and so versatile! The whole family loved it and it was super easy to make on a busy night. I have served over rice, cauliflower rice, quinoa and stuffed in a bell pepper!

    Reply
    • YAY! I’m so glad you found it tasty, easy, and a family win. Amazing! And thanks so much for the comment + review, I appreciate it!

      Reply

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