Sheet Pan Paleo Chicken Tacos
One of the easiest ways to meal plan is to have a few “weekly meals.“ For example we always do pizza on Friday. This way every week when I spending some time figuring out my grocery list there are already quite a few days filled in. It also helps with children who are picky eaters. The routine and consistency can help them feel more comfortable and safe with eating.
Taco Tuesdays is another one of our favorites. There are so many ways to change up tacos, so we basically never get tired of it. You can do corn tortillas, Siete tortillas, taco bowls, and even lettuce wraps. That alone leaves plenty of options. This recipe has been in our taco rotation for awhile, and is one of my families’ favorites. The flavor of the chicken is great.
I have told you this before, but when my husband really likes something he generally says, “I would order this at a restaurant.“ I have only got it a handful of times, but that is when I know I nailed it. This recipe is one of those times.
What is Tahini?
Tahini is a smooth paste made from sesame seeds, similar texture to a nut butter. I would bet you aren’t getting a ton of sesame seeds in your diet, and this is a great way to get this whole food in to your nutrient base. Sesame seeds are high in antioxidants, vitamin B6, and so many other minerals.
Tahini adds great texture and flavor to this dish. It helps keep the chicken from drying out and the carrier for the chili and cumin.
This recipe is: Paleo, Whole30, dairy free, egg free, gluten free, low carb, and heart healthy.
Here a photo of everything on the sheet pan before it is baked.
Healthy Sheet Pan Tacos Recipe
1 to 1 1/2 lbs chicken breast, cut into tenders
1 package frozen cauliflower rice
1 to 2 bell peppers (red is our favorite with this recipe)
1/4 cup tahini
juice of 2 limes
1 T chili powder
2 tsp cumin
1/4 tsp salt
toppings: cilantro, avocado (optional)
How to Make it:
Preheat oven to 400 degrees. Get the cauliflower rice out off the freezer. Cut up the bell pepper into strips and the onions into half moons.
Make the sauce: Combine tahini, lime juice, chili powder, cumin, and salt.
Put he chicken tenders in a bowl. Scoop the sauce over the top. This sauce is thick so it will take some time to mix well.
Now let’s ser it up on the sheet pan. Line the sheet pan with parchiment paper for easy clean up. Put the bell pepers and onions in one corner of the pan. Break up the frozen cauliflower in the other corner of the pan. Drizzle both with avocado oil and top with salt and pepper.
Lay the chicken out on the other side of the pan. Try to keep them from touching, they will cook faster. Put into the oven. Set a timer for 20 minutes.
Warm up your tortillas. Serve!