Whole30 Chicken Fajita Bowl
Elevate your taco night with this Whole30 Chicken Fajita Bowl, a hearty, flavorful, and fully compliant recipe that's perfect for a healthy lifestyle! Tender strips of seasoned chicken are paired with vibrant sautéed bell peppers and onions, all served atop a bed of nutrient-packed cauliflower rice. The zesty spice blend featuring cumin, chili powder, and paprika adds bold Southwestern flair, while a squeeze of fresh lime juice and a sprinkle of fragrant cilantro provide refreshing balance. This quick and satisfying dish, ready in just 40 minutes, is ideal for meal prep or a crowd-pleasing weeknight dinner. Gluten-free, dairy-free, and paleo-friendly, this fajita bowl proves that clean eating can still be packed with flavor and excitement.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 medium bell pepper
- 1 medium onion
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 large lime
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Cut the chicken breasts into thin strips and set aside.
In a small bowl, combine the cumin powder, chili powder, paprika, garlic powder, salt, and black pepper. Mix well.
Add half of the spice mixture to the chicken slices, ensuring they are evenly coated. Allow them to marinate while preparing other ingredients.
Chop the bell peppers and onion into strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces to the skillet and cook for about 6-8 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, followed by the sliced peppers and onion. Sprinkle the remaining spice mixture over the vegetables and sauté for about 5-7 minutes, or until the vegetables are tender and slightly charred.
While the vegetables are cooking, prepare the cauliflower rice by grating the cauliflower head using a box grater or food processor until it resembles rice.
In a separate skillet, lightly sauté the cauliflower rice over medium heat for about 3-4 minutes, or until heated through and tender.
To assemble the fajita bowls, divide the cauliflower rice among four bowls, top with chicken, sautéed veggies, and a squeeze of fresh lime juice.
Garnish each bowl with fresh cilantro before serving and enjoy your Whole30 Chicken Fajita Bowls.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 26.7 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4190 mg | 89% | |
*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.
