Whole30 Fajita Nachos
Elevate your snack game with these vibrant and healthful Whole30 Fajita Nachos—a guilt-free twist on a classic favorite! Using crispy roasted sweet potato rounds as the base, these nachos are piled high with juicy lime-marinated chicken, sautéed tricolor bell peppers, and caramelized red onions. Finished with creamy avocado, fresh cilantro, and a spicy kick from jalapeño slices, this flavorful dish is entirely Whole30 compliant and perfect for meal prepping or entertaining. Ready in under an hour, this recipe combines bold Tex-Mex spices with wholesome ingredients for a satisfying, crowd-pleasing meal that’s as nourishing as it is delicious. Serve them hot and enjoy a colorful, gluten-free alternative to traditional nachos!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound chicken breast
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 2 avocado
- 0.25 cup fresh cilantro
- 1 jalapeño
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and slice the sweet potatoes into thin rounds, about 1/8-inch thick.
In a large bowl, toss the sweet potato slices with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until well coated.
Spread the sweet potato slices in a single layer on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and lightly browned.
While the sweet potatoes are baking, cut the chicken breast into thin strips.
In a bowl, coat the chicken strips with lime juice, 1 tablespoon of olive oil, chili powder, onion powder, and a pinch of salt.
Heat a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked and browned. Remove from the skillet.
Slice the red, yellow, and green bell peppers and the red onion into thin strips.
Using the same skillet, add a bit more olive oil if necessary and cook the peppers and onions over medium heat until softened, about 5 minutes.
Dice the avocados and season with a little lime juice and salt.
Chop the fresh cilantro and slice the jalapeño thinly, set aside for topping.
Once the sweet potatoes are cooked, remove them from the oven and arrange them on a large serving platter.
Layer the cooked chicken and sautéed peppers and onions on top of the sweet potato slices.
Top the nachos with diced avocado, fresh cilantro, and jalapeño slices.
Serve hot and enjoy your Whole30 compliant fajita nachos.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 34.4 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4541 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
