Paleo Chicken Fajita Bowl
Elevate your Tex-Mex game with this vibrant and healthy Paleo Chicken Fajita Bowl! Packed with tender, marinated chicken strips, colorful bell peppers, and red onions sautéed to perfection, this recipe is a wholesome twist on classic fajitas. Instead of tortillas, it features fluffy cauliflower rice as a grain-free base, making it ideal for paleo diets or anyone seeking a light, nutrient-rich meal. A splash of lime juice and a smoky blend of spices like cumin and paprika infuse every bite with bold, zesty flavor, while creamy avocado slices and fresh cilantro add the perfect finishing touch. Ready in just under 35 minutes, this bowl is a quick, satisfying, and versatile dish that's perfect for lunch or dinner. Keywords: Paleo Chicken Fajita Bowl, grain-free fajita recipe, healthy fajita bowl, Tex-Mex paleo recipes, cauliflower rice bowl.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 4 cups cauliflower rice
- 0.25 cup fresh cilantro
- 1 ripe avocado
Instructions
Start by making the marinade for the chicken. In a small bowl, mix together 2 tablespoons of olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper.
Slice the chicken breast into thin strips and place them in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes.
While the chicken marinates, prepare the vegetables. Slice the red, yellow, and green bell peppers into thin strips. Halve and thinly slice the red onion.
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and red onion. Sauté for about 5 minutes until the vegetables are tender-crisp.
While the vegetables are cooking, prepare the cauliflower rice. You can either use store-bought cauliflower rice or make your own by grating fresh cauliflower.
In a separate pan, heat one tablespoon of olive oil over medium heat and add the cauliflower rice. Cook for about 5 minutes until the rice is tender, stirring occasionally.
Assemble the Paleo Chicken Fajita Bowl: Start by distributing an even amount of cauliflower rice into each bowl. Top with sautéed peppers and onions, followed by the cooked chicken strips.
Finish with a sprinkle of fresh cilantro and sliced avocado. Serve immediately and enjoy your healthy Paleo Chicken Fajita Bowl!
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 27.5 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4464 mg | 95% | |
*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.
