Whole30 Fajita Nachos

Elevate your snack game with these Whole30 Fajita Nachos—a bold, flavor-packed twist on classic nachos that's completely grain- and dairy-free! Instead of traditional tortilla chips, this recipe features crispy, oven-baked sweet potato rounds as the base, offering a naturally sweet and satisfying crunch. Juicy strips of marinated chicken, sautéed tri-colored bell peppers, and caramelized onions bring the vibrant flavors of fajitas to life, while creamy avocado, fresh cilantro, and zesty jalapeño slices add a refreshing finish. With a quick prep time and wholesome ingredients, these nachos make the perfect Whole30-compliant appetizer or light dinner that’s as nutritious as it is delicious.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Wash and slice the sweet potatoes into thin rounds, about 1/8-inch thick.

Step 3

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.

Step 4

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.

Step 5

While the sweet potatoes are baking, cut the chicken breast into thin strips.

Step 6

In a bowl, coat the chicken strips with lime juice, 1 tablespoon of olive oil, chili powder, onion powder, and a pinch of salt.

Step 7

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.

Step 8

Slice the red, yellow, and green bell peppers and the red onion into thin strips.

Step 9

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.

Step 10

Dice the avocados and season with a little lime juice and salt.

Step 11

Chop the fresh cilantro and slice the jalapeño thinly, set aside for topping.

Step 12

Once the sweet potatoes are cooked, remove them from the oven and arrange them on a large serving platter.

Step 13

Layer the cooked chicken and sautéed peppers and onions on top of the sweet potato slices.

Step 14

Top the nachos with diced avocado, fresh cilantro, and jalapeño slices.

Step 15

Serve hot and enjoy your Whole30 compliant fajita nachos.

Nutrition Facts

Serving size	(1910.5g)

Amount per serving	% Daily Value*
Calories	2089.1

Total Fat 104.8g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 11.8g
Cholesterol 390.1mg	0%
Sodium 2906.4mg	0%
Total Carbohydrate 158.5g	0%
Dietary Fiber 44.7g	0%
Total Sugars 31.0g
Protein 148.8g	0%

Vitamin D 0IU	0%
Calcium 343.7mg	0%
Iron 9.2mg	0%
Potassium 5932.5mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 27.4%

Carbs: 29.2%