Delectable Paleo-Friendly Mexican Fajita Bowls: Grilled Chicken and Veggies Over Cauliflower Rice

Allergens

N/A

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 bell peppers (any color)
• 1 large onion
• 4 cups cauliflower rice
• 2 tablespoons olive oil
• 1 avocado
• 1 lime
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the chicken: Cut the chicken breasts into thin strips and season with salt, pepper, cumin, smoked paprika, chili powder, garlic powder, onion powder, and a pinch of cayenne pepper if using. Set aside to marinate while you prepare the vegetables.
2. Slice the bell peppers and onion into thin strips.
3. In a large skillet or grill pan, heat 1 tablespoon of olive oil over medium high heat. Add the chicken and cook until golden brown and cooked through, about 4 5 minutes per side. Remove from the pan and set aside.
4. In the same skillet, add another tablespoon of olive oil, bell peppers, and onion. Sauté until tender, about 5 minutes. Return the chicken to the pan and heat through.
5. Meanwhile, prepare the cauliflower rice according to package instructions or by steaming it for 5 7 minutes until tender.
6. To assemble the fajita bowls, divide the cauliflower rice among six serving bowls. Top with the grilled chicken and sautéed vegetables.
7. Dice the avocado and scatter on top of each bowl. Squeeze lime juice over everything. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of textures and flavors in this recipe creates a satisfying meal that won't leave you feeling deprived while following a Paleo diet.

Notes

Feel free to add additional vegetables like zucchini or red bell peppers if desired.