Mexican Dinner: Paleo-friendly Grilled Chicken Fajita Bowls with Cilantro Lime Rice and Avocado Crema

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 pounds boneless, skinless chicken breasts 1 tablespoon olive oil Salt and pepper, to taste 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground coriander 1/4 teaspoon dried oregano 1/4 teaspoon ground cinnamon 2 bell peppers, sliced 1 medium red onion, thinly sliced 2 cups uncooked jasmine rice 4 cups chicken broth 1 cup fresh cilantro, chopped 1 lime, zested and juiced 1 ripe avocado 1/2 cup full
• fat coconut milk Salt and pepper, to taste Freshly chopped cilantro, for garnish

Instructions

1. In a large bowl, combine chicken breasts, olive oil, salt, pepper, paprika, cumin, chili powder, garlic powder, onion powder, coriander, oregano, and cinnamon. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
2. In a separate bowl, combine rice, chicken broth, and a pinch of salt. Let it sit for about 15 minutes.
3. Preheat your grill or grill pan to medium high heat. Grill the seasoned chicken breasts until cooked through, about 6 7 minutes per side. Remove from heat and let rest for a few minutes before slicing.
4. While the chicken is resting, cook the rice according to package instructions. Once cooked, stir in cilantro, lime zest, and half of the lime juice. Season with salt and pepper to taste. e) In a blender, combine avocado, coconut milk, remaining lime juice, salt, and pepper. Blend until smooth and creamy. Set aside.

Chef’s Insight

The combination of smoked paprika and ground cinnamon in the chicken marinade adds a unique depth of flavor to this dish, inspired by traditional Mexican cuisine.

Notes

For the most authentic flavors, use a combination of bell peppers such as red, green, and yellow.