Paleo Chicken Fajita Bowl

Bursting with bold Tex-Mex flavors, this Paleo Chicken Fajita Bowl is the perfect combination of vibrant vegetables, tender marinated chicken, and hearty cauliflower rice. Infused with a zesty blend of lime juice, cumin, smoked paprika, and chili powder, these fajita-inspired bowls deliver classic Southwest flair while staying entirely grain- and dairy-free. Sautéed tri-colored bell peppers and red onions provide a rainbow of nutrients and crunch, while creamy avocado and fresh cilantro add a refreshing finish. Ready in just 35 minutes, this wholesome, gluten-free dish is ideal for busy weeknights or meal prep and will satisfy everyone at the table without compromising on health or flavor.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Finish with a sprinkle of fresh cilantro and sliced avocado. Serve immediately and enjoy your healthy Paleo Chicken Fajita Bowl!

Nutrition Facts

Serving size	(1846.2g)

Amount per serving	% Daily Value*
Calories	1652.3

Total Fat 83.1g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 9.1g
Cholesterol 390.1mg	0%
Sodium 2906.1mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 33.6g	0%
Total Sugars 27.5g
Protein 148.8g	0%

Vitamin D 0IU	0%
Calcium 296.3mg	0%
Iron 10.2mg	0%
Potassium 4464.4mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 34.5%

Carbs: 22.1%