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Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls

Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2050 kcal

Equipment

  • 1 Resealable Plastic Bag For marinating the chicken.
  • 1 Large sheet pan For roasting the chicken and vegetables.
  • 1 Large Skillet For preparing the cauliflower rice.
  • 2 Mixing Bowls One for seasoning vegetables, another for additional prep if needed.
  • 1 Chef's Knife and Cutting Board Essential for slicing and chopping ingredients.

Ingredients
  

Main

  • ⅝ cup finely chopped fresh cilantro divided
  • ¼ cup orange juice
  • ¼ cup extra-virgin olive oil divided
  • 1 ½ medium limes juiced, divided
  • ¼ teaspoon ground chipotle chile or to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1 ½ pounds boneless skinless chicken breast
  • 1 medium red pepper cut into 1/2-inch-thick slices
  • 1 medium green bell pepper cut into 1/2-inch slices
  • 1 medium onion cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 1 pound frozen riced cauliflower
  • 2 tablespoons water
  • 1 tablespoon melted ghee
  • 1 teaspoon lime zest
  • ¼ cup fresh tomato salsa sugar and preservative free, or as needed
  • ¼ cup guacamole or to taste

Instructions
 

  • Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
  • Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
  • Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
  • Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
  • Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
  • Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

Notes

To ensure juicy chicken, monitor its internal temperature; aim for 165°F (74°C) and avoid overcooking. For enhanced char and flavor on the vegetables, consider finishing them under a broiler for a minute or two, watching carefully to prevent burning. Proper draining of the cauliflower rice is crucial to prevent a watery consistency and preserve its vibrant cilantro-lime flavor. Always opt for freshly squeezed lime juice and zest for optimal brightness. For a deeper, more aromatic spice profile, briefly toast whole cumin and coriander seeds before grinding them into your marinade.