Paleo Chicken Fajita Bowl with Cauliflower Rice

A vibrant, low-carb Mexican-inspired bowl that’s packed with flavor and perfectly aligned with paleo dietary guidelines. This healthy alternative to traditional fajitas features seasoned chicken, colorful bell peppers, and aromatic cauliflower rice.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Mexican-inspired
Diet: Paleo, Gluten-free, Dairy-free
Difficulty Level: Easy

Equipment Needed

• Large skillet or frying pan
• Food processor (for cauliflower rice)
• Cutting board
• Sharp knife
• Measuring spoons
• Mixing bowls

Ingredients

For the Chicken Fajita Seasoning

• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Chicken and Vegetables

• 4 chicken breasts (about 600g), sliced into strips
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 3 tbsp avocado oil
• 2 cloves garlic, minced
• 1 lime, juiced

For the Cauliflower Rice

• 1 large head cauliflower
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Optional Toppings (All Paleo-Compliant)

• Sliced avocado
• Fresh lime wedges
• Additional cilantro
• Pico de gallo

Instructions

Prepare the Cauliflower Rice

1. Cut cauliflower into florets and pulse in a food processor until rice-like consistency is achieved
2. Heat 2 tbsp avocado oil in a large skillet over medium heat (175°C/350°F)
3. Add cauliflower rice and salt, cook for 5-7 minutes, stirring occasionally
4. Stir in chopped cilantro, set aside and keep warm

Cook the Chicken and Vegetables

1. Mix all fajita seasoning ingredients in a small bowl
2. Toss chicken strips with half of the seasoning mixture
3. Heat 2 tbsp avocado oil in a large skillet over medium-high heat (200°C/400°F)
4. Cook chicken for 6-8 minutes until golden and cooked through, remove from pan
5. In the same pan, add 1 tbsp oil, peppers, and onions
6. Sprinkle remaining seasoning, cook for 5-7 minutes until tender-crisp
7. Return chicken to pan, add lime juice, toss to combine

Assembly

1. Divide cauliflower rice among four bowls
2. Top with chicken and vegetable mixture
3. Add optional toppings as desired
4. Serve with lime wedges

Nutrition Information (per serving)

• Calories: 385
• Protein: 35g
• Carbohydrates: 15g
• Fat: 22g
• Fiber: 5g
• Sugar: 6g
• Sodium: 680mg

Recipe Tips

• For meal prep, store components separately for up to 4 days
• Make extra seasoning mix for future use
• Use chicken thighs for more flavor if preferred
• Pre-riced cauliflower can be used as a time-saver