I am blown away by how many folks have signed up for the AIP Keto Reset next month (LEARN MORE HERE). So much so that it got me thinking about how much AIP and Keto Recipes are needed. It’s a niche of a niche of a niche… I get it. But one that is quickly growing as AIP veterans find the magic in low carb eating, and low carb lifers find the magic in elimination diets.
Why not marry them? Even if for a short while! I already eat nut, nightshade and dairy free keto… so what’s a little more? Okay, coffee, eggs, chocolate… those are going to be though. But for you all, for the sake of self-experimentation I will do it, and in this time I will create more recipes and resources for those who want to do AIP and/or keto!
If you want to learn more about KETO, PALEO AND AIP read THIS POST.
About These Bowls
You can make these sheet pan taco bowls if you’re shopping off of the AIP Keto Shopping List, HERE. Also, they come together super fast and taste amazing. Warm and saucy yet fresh and tangy! I like to roast my radishes and red onion for a sweeter flavor, but toss them in raw to get the full-on radish spice, or throw some arugula in the mix for a peppery flavor.
That’s the best part about these sheet pan taco bowls, you can make them your own!
The Sauce!
I was going use chimichurri and you sure can, you can get a recipe HERE. However, I was out of fresh garlic when I made this and opted for this cilantro sauce instead! It came together easily in my blender with fresh cilantro, lemon juice, coconut butter and nutritional yeast! Yum!
Taste The Rainbow
These anti-inflammatory, nutrient dense sheet pan taco bowls have it all. Turmeric and ginger for spice, herbs, garlic for flavor. Roasted onions for sweetness. Textures, sauciness and a whole lotta yummy fats! I love sheet pan meals, they’re a hands-off approach that can yield amazing results!
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Sheet Pan Taco Bowls (Whole30, AIP, Keto)
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
Ingredients
For the Sheet Pan
- 3 tablespoons avocado oil, divided
- 2 cups cauliflower rice, frozen
- 1 pound bonesless skinless chicken thighs
- ½ red onion, sliced
- 1 bunch radishes, quartered
- 2 teaspoons pink Himalayan salt
- 1 teaspoon ground ginger
- 1 teaspoon dried parsley
- 1 teaspoon ground turmeric
For the Sauce
- 1 bunch cilantro, stems trimmed
- juice of 2 lemons
- 1 tablespoon apple cider or coconut vinegar
- 2 tablespoons coconut manna or coconut butter
- ½ teaspoon fine Himalayan salt
- 1 tablespoon nutritional yeast
- 1 tablespoon coconut aminos
- ½ cup avocado oil
To Serve
- 1 heart of romaine, shredded
- 1 ripe avocado, sliced
Instructions
- Pre-heat the oven to 400F.
- Drizzle one tablespoon of avocado oil all over a sheet pan.
- One on side spread out 2 cups of frozen cauliflower rice.
- Next to it, line up the chicken thighs so they are lying flat, snug but not overlapping.
- In the space that is left arrange the red onion and radishes. Sprinkle the salt over everything, getting about 1 teaspoon on the chicken thighs.
- Next add the remaining seasoning only to the chicken.
- Then drizzle the rest of the oil all over the chicken and rice.
- Put the sheet pan in the oven and roast for 30 minutes. Then broil for 5 minutes.
- In the meantime, prepare the rest of the bowls. Shred the lettuce, slice the avocado and make the sauce.
- Combine the cilantro, nutritional yeast, lemon juice, coconut manna, salt and coconut aminos in the blender, and blend on low until almost smooth. Then slowly drizzle in the avocado oil until the sauce is fluid. Remove from the blender and store in the fridge until ready to serve!
- To assemble your bowls make a bed of romaine in two bowls. Then spoon the rice on one side, the radishes and onions on another. Find a spot for your avocado. Slice 2 chicken thighs per bowl. Then drizzle sauce over everything.
- There will be extra sauce. Store it in the fridge and use as salad dressing!
Haley Anderson says
Saw this recipe on your Instagram account last week and decided to add it to my dinner menu this week. IT WAS AMAZING. It was like eating a chicken fajita salad, and I haven’t had anything like it since I started AIP. My whole family thought it was delicious too! Needless to say, this will be a regular dinner menu item in our house from now on. Thank you for always sharing tasty recipes with us!!
★★★★★
Cristina says
Yeah!! Thank you so much!!
Cathy says
This meal looks incredibly delicious! Do you happen to know how many carbs are in a serving?
Cristina says
I don’t! Sorry!
Dana says
I figured out the carb count. The Sheet Pan Tacos have 7 grams of carbs if divided by 4 people. The cauliflower is the ingredient with the most carb. That’s pretty good and they are good carbs.
★★★★★
Cristina says
Thanks Dana!!
Kristi says
Delicious!
★★★★★
Marcella F says
I didn’t believe that a recipe so simple would be so good. I am so glad I was wrong. This one definitely will be in my meal planner.
Thank you so much.
★★★★★
Cristina says
yeahhh awesome!!!
Zoe Horvath says
This was so yummy! I also added my radish greens to the sauce to avoid wasting them.
Cristina says
love that!
Tere says
Can I sub olive oil for coconut butter in the cilantro sauce?
Cristina says
Not really, it won’t be the same at all. You could just make a chimichurri, instead, I have a recipe on the blog 🙂