Yay! You’ve made it to Day 2! The big question is: are you feeling hung over yet? My pal Melissa Hartwig, co-creator of the Whole30, attributes the “headache-y, foggy, weak, slow, lightheaded, and lethargic” symptoms to the dreaded Whole30 Hangover:
This is where the ghosts of your high-carb past (cookies, chocolate chips, ice cream, muffins, bread, wine) come back to kick you in the butt—or the head. The amount of suck you are feeling today is in direct proportion to the amount of junk you ate before your Whole30 began….The “hangover” is totally normal as your body starts to transition from running on sugar to being a fat-burning machine.
Don’t worry—like all hangovers, this is just temporary. Besides, I know just the cure: Sheet Pat Chicken Fajitas + Avocado Crema!
They’re super simple and you’ll even have time to make a wonderfully creamy Avocado Crema to accompany your fajitas while the chicken cooks. (Psst! The crema will last for about 4 days in the fridge, and tastes delicious drizzled on anything and everything!)
This one-pan supper is the perfect way to continue your Whole30: It’s dead-simple, deliciously hearty, and budget friendly. Best of all, my super-secret technique helps avoid the sogginess that often befalls other oven-baked fajitas recipes. (Hint: Just between you and me, it involves using a stainless steel wire rack to elevate the ingredients over the pan.)
Trust me: This sizzling combination of marinated chicken strips, bell peppers, and onions will make a believer out of you.
What are you waiting for? Go get the recipe here! I’ve even updated the post with a short video showing you how to make ’em!
Stay tuned for tomorrow’s Whole30 recipe—a hearty, rib-sticking meal that you can make in the Instant Pot, slow cooker, or on the stovetop! (Who says I’m not flexible?) And if you missed it, don’t forget to check out Day 1’s Sheet Pan Salmon Supper, too!
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2018 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
And remember: Throughout January 2018, I’m partnering with Whole Foods Market nationwide! In all Whole Foods Market stores, you’ll find my personally curated Nom Nom Paleo Picks on the shelves, a rotating menu of ready-to-eat Nom Nom Paleo dishes in the hot bar, and even my famous Magic Mushroom Powder available for sale!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
Gloria Cardona says
Thanks for doing this! I would love if you can post breakfast ideas. Ideally ones that can be prepared the night before.
For breakfast today I had 2 boiled eggs, 1 avocado slice and 1/3 cup of chili. Other than proscuitto cups and frittatas I’m clueless about it! SOS!!!
nomnompaleo says
Honestly, I just eat leftovers for breakfast! It takes a little getting used to, but now it’s second nature to heat up something savory in the morning.
Alexis says
My husband takes all the leftovers and puts an egg on it… Boom! Breakfast! 😉
SealyBug says
I have the same problem. We both leave so early in the morning so I don’t have time to cook unless we want to get up at 4am. Annnnd, my husband does not really like eggs unless I can cook enough things in them to disguise the taste. The prosciutto cups are are perfect but we can’t eat those every day. I’m going to do a kitchen sink frittata too. Also, I have to send the leftovers to work with my husband for lunch because he doesn’t really like cold food. (Can you tell he’s picky?) Finding breakfast recipes is HARD.
susan says
I made these sheet pan fajitas for a potluck at work…they were loved by all!
Kristen says
Made this tonight and family loved it. I only had chicken breasts so cut the chunks bigger and reduced the broil time. The chicken stayed moist and everything was perfect. I make fajitas often but this is my new favorite method and recipe.
Alexis says
Made it for dinner this evening… family RAVED about it! So fresh and delicious!
Dana says
I made this last night and it was delicious. I definitely recommend the avocado crema. This was a more flavorful version of my usual fajitas. My biggest issue with new recipes is finding what else to use the leftover ingredients for – I have leftover coconut milk now that I usually never use and I don’t want to just throw it away. I like how you’re doing the recipes each day for Whole30 but can you give recipe plans for things that would use leftover ingredients from the night before?
Cavking says
Delicious. Easy cooking technique and flexible recipe. We ate it all! Thank you.
erinvanbla says
How do you clean your wire racks? We love the result of cooking on them, but not so much the scrubbing afterward! Thank you!
nomnompaleo says
I put the wire rack upside down in the rimmed baking sheet and soak everything in hot soapy water while we eat dinner. Then, I scrub off the goo and dump it in the dishwasher.
Melissa Dawn Lilly says
We love this meal! Every time I make it for company, I get rave reviews! However, I don’t have a sheet rack, but we have an air fryer! So we follow the recipe until baking, where we throw the chicken into the air fryer in a thin layer at 400 for 12-14 min. (depending on how thick the chicken layer is), shake halfway through, and the chicken has turned out great each time! We’ve tried thighs, tenders and breasts, and it’s all turned out really well. We saute the veggies on the stove. We usually double this recipe, and I usually have 2 runs in the air fryer. I know I have 2 dishes now instead of the one, but honestly, this meal is worth it! It’s become part of our normal dinner rotation. Thanks for this amazing dinner!
LucyDC says
This is a HUGE FAVORITE in my house. I’ve made it 8+ times already, so moist and flavorful and quick. I like to double the marinade and double the peppers & onions, so I can stretch it to 6-8 servings.