Chicken Fajita Bowls with Cauliflower Rice
Chicken Fajita Bowls are made with a zesty marinade of traditional fajita seasonings and plenty of cilantro and lime. They are served with sweet peppers, onions, and avocado over cauliflower rice. This incredibly flavorful recipe is low carb, gluten free and dairy free.
Servings: 4 servings
Calories: 433kcal
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice (freshly squeezed from 4 to 5 juicy limes)
- 3 cloves garlic (minced)
- 1 tablespoon Swerve Brown Sugar Substitute (or brand of your choice)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 cup loosely packed cilantro leaves (roughly chopped)
- 1 pound chicken (cut into bite size pieces)
Fajita Vegetables
- 3 bell peppers (any combination of red, yellow, orange and/or green)
- 1 onion
Cauliflower Rice
- 1 tablespoon extra virgin olive oil
- 4 cups cauliflower rice (from one medium head of cauliflower)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Toppings
- 1 avocado (cut into slices)
- extra cilantro (optional, for garnish)
Instructions
- Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend.1/4 cup extra virgin olive oil, 1/2 cup lime juice, 3 cloves garlic, 1 tablespoon Swerve Brown Sugar Substitute, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano, 1/4 cup loosely packed cilantro leaves
- Reserve half of the marinade for later use.
- Add the chicken to the remaining marinade, toss to coat, and let sit while you prepare the vegetables.1 pound chicken
- Cut the peppers and onions into thin strips and set aside.3 bell peppers, 1 onion
- Heat 2 large skillets over medium-high heat.
- Add the chicken to one skillet and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep warm.
- Add the olive oil and cauliflower rice to the second skillet and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.4 cups cauliflower rice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
- After removing the chicken, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
- Assemble the bowls with equal amounts of the cauliflower rice, chicken, and vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if desired.1 avocado, extra cilantro
Video
Notes
Tips and Techniques
- Use freshly squeezed lime juice for the best flavor.
- Follow the directions in this post on How to Rice Cauliflower, if needed.
- Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute. Rice can be used instead of cauliflower rice, as well.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 27g | Protein: 16g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 690mg | Potassium: 1105mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3308IU | Vitamin C: 204mg | Calcium: 77mg | Iron: 2mg