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.

Ingredients

• Boneless Skinless Chicken Breast – Use whatever quality of chicken you can afford.
• Canned full-fat coconut cream – No, 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

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.

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

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.

Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, whole30