This paleo Chicken Fajita Bowl with Cauliflower Rice options succulent chicken, cauliflower rice and vibrant vegetables beat tasty Tex-Mex meal in a very bowl.
Ingredients
- 2 large skinless boneless chicken breasts
- 1 tbsp oil (like grapeseed)
- 1 small red onion, sliced thinly
- 3 bell peppers, red, orange, and yellow
- 1 cup fresh tomatoes, chopped
- 1 avocado, peeled, pit removed and sliced
- 1 cup cauliflower rice with cilantro and lime
Marinade
- 2 tbsp lime juice or lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped cilantro
Instructions
- If your chicken breasts are quite thick, slice them horizontally so they will cook quickly. Set aside in a glass dish.
- Combine all marinade ingredients and pour over chicken breasts. Allow to marinate for 1 - 2 hours or up to 8 hours in the fridge.
- Slice onion and peppers and chop tomatoes and set aside.
- Prepare cauliflower rice (see easy instructions here).
- Heat oil in skillet until it shimmers. Carefully add chicken breasts and sear. Cook on each side for about 5-7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165°F and juices run clear. Remove from pan, cover with foil and let rest. while you quickly sauté the peppers and onions.