Lazy Lady Chicken Fajitas

I’ve been on a braiser meal prep kick. For lunches, I’ve been prepping raw veggies for easy to put together steams in the afternoon — which are either turned into veg bowls or soup for lunch (a fresh steam tastes so much better than a leftover steam). For dinners, I’ve honestly been eating the same thing every night, give or take the side dish, and it’s been whatever large dish I throw together on Sunday. Two weeks ago it was a quick version of my lemon caper chicken, last week it was a turmeric lemon version of that same dish with oyster mushrooms (my favorite mushroom of the moment and happens to be low FODMAP!), and this week it was a lazy lady version of my favorite nom nom paleo chicken fajitas. To be totally honest, the original recipe isn’t difficult, but it does require cutting raw chicken (which I don’t love doing in the first place // takes time) and is cooked on a sheet pan — aka when you’re finished cooking it, you have to transfer leftovers to a tupp and clean said baking sheet. The appeal of the braiser meal is that you put the lid on it, stick it in the fridge, and you’re done!

Okay, now that I’ve sold you on it’s ease….onto the recipe! I kept things low fodmap, but if you’re not currently on the protocol feel free to add a sliced yellow onion for extra flavor. Another note is to watch your chili powder. A lot of spices like chili powder blends have no so favorable additives in them. For that reason I stick with * not sponsored * an adobo chili powder from simply organics (even their normal chili powder has extras that I don’t love in it).

Ingredients // Pantry items:

  • 1-2lbs of skinless, boneless chicken (I used half thighs // half breasts to switch things up)

  • 2 tablespoons avocado oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 3 bell peppers — sliced (I used 2 red, 1 yellow)

  • 2 lemons (1 for juicing, one for slicing)

  • 2 large jalapeños (cut in half) — use 3-4 if small

  • salt to taste


  • preheat oven to 400F

  • throw chicken pieces in a bowl with avocado oil, chili powder, cumin, lemon juice, and Himalayan pink salt sprinkles to taste. Mix it all up and let it sit while the oven heats up and you slice the peppers and lemon // halve the jalapeños

  • line the braising dish with the bell peppers, then add the chicken, pour extra marinade over everything, stick the lemon slices in so it looks pretty, add the halved jalapenos, sprinkle a bit more salt and spices over the whole thing

  • bake for 45 mins

  • enjoy throughout the week! is equally as good on a salad bowl as it is with roasted veg and would be particularly lovely in a siete food almond flour tortilla :)