Whole30 Chicken Fajita Bowl

Elevate your weeknight dinner with this Whole30 Chicken Fajita Bowl—a vibrant, flavor-packed meal that’s as nutritious as it is satisfying. Featuring tender strips of seasoned chicken, smoky sautéed bell peppers and onions, and a bed of fluffy cauliflower rice, this recipe is perfect for those following a Whole30, paleo, or gluten-free lifestyle. A fragrant blend of cumin, chili powder, paprika, and garlic powder brings a bold, Mexican-inspired kick, while a squeeze of fresh lime juice ties everything together with a zesty finish. Ready in just 40 minutes, this wholesome recipe is a quick and easy way to bring restaurant-quality fajitas to your table—garnished with fresh cilantro for an extra pop of flavor. Perfect for meal prep or a crowd-pleasing lunch or dinner, these fajita bowls are a delicious, guilt-free option for clean eating.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into thin strips and set aside.

Step 2

In a small bowl, combine the cumin powder, chili powder, paprika, garlic powder, salt, and black pepper. Mix well.

Step 3

Add half of the spice mixture to the chicken slices, ensuring they are evenly coated. Allow them to marinate while preparing other ingredients.

Step 4

Chop the bell peppers and onion into strips.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

In a separate skillet, lightly sauté the cauliflower rice over medium heat for about 3-4 minutes, or until heated through and tender.

Step 9

To assemble the fajita bowls, divide the cauliflower rice among four bowls, top with chicken, sautéed veggies, and a squeeze of fresh lime juice.

Step 10

Garnish each bowl with fresh cilantro before serving and enjoy your Whole30 Chicken Fajita Bowls.

Nutrition Facts

Serving size	(1617.0g)

Amount per serving	% Daily Value*
Calories	1300.4

Total Fat 49.2g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 430mg	0%
Sodium 3800.2mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 23.4g	0%
Total Sugars 26.7g
Protein 157.8g	0%

Vitamin D 0IU	0%
Calcium 322.0mg	0%
Iron 9.3mg	0%
Potassium 4189.9mg	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: 32.5%

Protein: 46.4%

Carbs: 21.1%