Chicken Fajita Bowl

INGREDIENTS:

• 1-1 1/2 lbs chicken thighs, skinless and boneless, chopped or cut into bite size pieces.

• 3 Tbsp avocado oil (or ghee), divided

• 1 tsp salt

• 4-6 tsp Taco seasoning, divided (I used Primal Palate and also like @frontiercoop Mexican spice)

• 1 package of cauliflower rice (I usually buy frozen)

• 1 cup brown rice (optional, use cauliflower rice if Paleo)

• 1 jalapeño, chopped

• 1 yellow onion, chopped

• 1-2 bell peppers, chopped

• 2 avocados

• 1 tsp garlic powder

• 1 tsp salt

• dash of pepper

• 2 Tbsp cilantro, chopped

• 2 Tbsp fresh lime juice

• Toppings: red onion chopped, cilantro, clean hot sauce and jalapeño

INSTRUCTIONS:

1. Cut chicken thighs into bites size pieces and season with taco spice and salt (if not in the seasoning). You can mix the chicken with the seasoning in a metal bowl and toss to coat. Next heat a large skillet over medium high heat and add 1 Tbsp oil or ghee.

2. Add chicken to the pan and brown all over, stirring as needed to avoid burning. Stir and cook over medium/medium high heat for 4- 5 minutes and then add the onions and peppers and cook another 2-3 minutes or until chicken is cooked through. Lower heat a bit and add 1 Tbsp lime juice, stir and continue to cook another 2-3 minutes, then remove from heat and place in a bowl.

3. NOTE: You can cook the cauliflower rice in advance or at the same time you are cooking the chicken. If you want to use one pan and reduce clean up simply move the chicken to a bowl and cover to keep warm. Keep the heat on medium and add another Tbsp fat to the skillet. Add the cauliflower rice and break up (if frozen) and cook for 5-10 minutes on medium high heat until cooked through, stirring occasionally. Season with 1-2 Tsp of taco/Mexican seasoning and salt.

4. If using brown rice, cook according to package instructions. Recommend making in advance for a quick week night meal.

5. To make the guacamole, mash together the avocado along with salt, pepper, garlic powder and 1 or more Tbsp of lime juice.

6. Fill each bowl starting with either the brown rice or cauliflower rice, add chicken, peppers and onions and top with guacamole, cilantro, jalapeño and hot sauce, if desired.

NOTES:

• I typically make brown rice during my meal prep on the weekend to make this quick during the week. You can also use Seeds of Change packets.

• I use scissors to cut up the chicken which reduces clean up. You can cook the chicken in advance and simply warm up on the stove when you’re cooking the onions and peppers and cauliflower rice.

• No time to make guacamole? I always have the individual size guacamole containers from Costco which are great to use for a meal in a pinch (store them in the freezer if you can’t use them all in time).

• If you don’t have a taco seasoning you can make it by simply combining 1-2 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin and chipotle powder.

Print

With ImageWithout Image

CHICKEN FAJITA BOWL

Author: Stephanie Potter

Ingredients

• 1-1 1/2 lbs chicken thighs, skinless and boneless, chopped or cut into bite size pieces.
• 3 Tbsp avocado oil (or ghee), divided
• 1 tsp salt
• 4-6 tsp Taco seasoning, divided (I used Primal Palate and also like @frontiercoop Mexican spice)
• 1 package of cauliflower rice (I usually buy frozen)
• 1 cup brown rice (optional, use cauliflower rice if Paleo)
• 1 jalapeño, chopped
• 1 yellow onion, chopped
• 1-2 bell peppers, chopped
• 2 avocados
• 1 tsp garlic powder
• 1 tsp salt
• dash of pepper
• 2 Tbsp cilantro, chopped
• 2 Tbsp fresh lime juice
• Toppings: red onion chopped, cilantro, clean hot sauce and jalapeño

Instructions

1. Cut chicken thighs into bites size pieces and season with taco spice and salt (if not in the seasoning). You can mix the chicken with the seasoning in a metal bowl and toss to coat. Next heat a large skillet over medium high heat and add 1 Tbsp oil or ghee.
2. Add chicken to the pan and brown all over, stirring as needed to avoid burning. Stir and cook over medium/medium high heat for 4- 5 minutes and then add the onions and peppers and cook another 2-3 minutes or until chicken is cooked through. Lower heat a bit and add 1 Tbsp lime juice, stir and continue to cook another 2-3 minutes, then remove from heat and place in a bowl.
3. NOTE: You can cook the cauliflower rice in advance or at the same time you are cooking the chicken. If you want to use one pan and reduce clean up simply move the chicken to a bowl and cover to keep warm. Keep the heat on medium and add another Tbsp fat to the skillet. Add the cauliflower rice and break up (if frozen) and cook for 5-10 minutes on medium high heat until cooked through, stirring occasionally. Season with 1-2 Tsp of taco/Mexican seasoning and salt.
4. If using brown rice, cook according to package instructions. Recommend making in advance for a quick week night meal.
5. To make the guacamole, mash together the avocado along with salt, pepper, garlic powder and 1 or more Tbsp of lime juice.
6. Fill each bowl starting with either the brown rice or cauliflower rice, add chicken, peppers and onions and top with guacamole, cilantro, jalapeño and hot sauce, if desired.

Notes

• I typically make brown rice during my meal prep on the weekend to make this quick during the week. You can also use Seeds of Change packets.
• I use scissors to cut up the chicken which reduces clean up. You can cook the chicken in advance and simply warm up on the stove when you’re cooking the onions and peppers and cauliflower rice.
• No time to make guacamole? I always have the individual size guacamole containers from Costco which are great to use for a meal in a pinch (store them in the freezer if you can’t use them all in time).
• If you don’t have a taco seasoning you can make it by simply combining 1-2 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin and chipotle powder.

Did you make this recipe?

Tag @stephaniemaypotter on instagram and hashtag it # fajitaabowl