Chicken Fajita Cauliflower Rice Bowls – A Fresh, Flavor-Packed Weeknight Meal

If you’re craving big fajita flavor without the heaviness, these Chicken Fajita Cauliflower Rice Bowls are the sweet spot. Juicy, well-seasoned chicken, sizzling peppers and onions, and fluffy cauliflower rice come together in a bowl that’s bright, satisfying, and easy to customize. It’s perfect for meal prep, quick weeknight dinners, or a lighter take on takeout.

Best of all, the whole dish comes together with simple ingredients you probably already have. Every bite delivers warmth, crunch, and freshness.

Chicken Fajita Cauliflower Rice Bowls - A Fresh, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Bell peppers: 2 large (any colors), thinly sliced
• Onion: 1 large yellow or red, thinly sliced
• Cauliflower rice: 4 cups fresh or frozen
• Olive oil or avocado oil: 3–4 tablespoons
• Lime: 1–2 fresh limes
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Fresh cilantro: Small handful, chopped (optional)
• Salt and black pepper
• Fajita seasoning blend: 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4–1/2 teaspoon cayenne (adjust to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional toppings: Sliced avocado, pico de gallo, salsa, shredded cheese, Greek yogurt or sour cream, jalapeños, hot sauce

Instructions

 

• Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, cayenne, salt, and pepper. Set aside.
• Prep the chicken and veggies: Slice chicken thinly against the grain. Slice bell peppers and onion into strips. Mince garlic. Pat chicken dry to help it brown.
• Season the chicken: Toss chicken with half the seasoning blend and 1 tablespoon of oil. Let it sit while you heat the pan.
• Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon of oil. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through with browned edges. Transfer to a plate.
• Cook the peppers and onions: Add 1 tablespoon oil to the same pan. Add peppers and onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges. Stir in minced garlic and the remaining seasoning. Cook 30–60 seconds until fragrant.
• Return chicken to the pan: Add the chicken back and toss with the peppers and onions. Squeeze in the juice of half a lime. Taste and adjust salt, pepper, or lime as needed. Keep warm on low.
• Cook the cauliflower rice: In another skillet, heat 1 tablespoon oil over medium. Add cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes (fresh) or 6–8 minutes (frozen) until hot, tender, and fluffy, not soggy. Squeeze in a little lime and stir in chopped cilantro if using.
• Assemble the bowls: Divide cauliflower rice into bowls. Top with the chicken fajita mixture. Add avocado, salsa, Greek yogurt or sour cream, shredded cheese, jalapeños, and extra lime wedges.
• Serve and enjoy: Finish with a drizzle of hot sauce or an extra sprinkle of smoked paprika for color.

What Makes This Recipe So Good

• Bold fajita flavor: A simple homemade spice blend coats the chicken and veggies, giving you restaurant-style taste without the packet.
• Light but satisfying: Cauliflower rice keeps things lower in carbs and calories while still feeling hearty, thanks to lean protein and plenty of vegetables.
• Quick cook time: Everything cooks in stages in one pan. You’ll have dinner on the table in around 30 minutes.
• Great for meal prep: The components reheat well, and the bowls pack up nicely for lunches throughout the week.
• Easy to customize: Swap proteins, adjust spice levels, and add your favorite toppings to make it your own.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Bell peppers: 2 large (any colors), thinly sliced
• Onion: 1 large yellow or red, thinly sliced
• Cauliflower rice: 4 cups fresh or frozen
• Olive oil or avocado oil: 3–4 tablespoons
• Lime: 1–2 fresh limes
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Fresh cilantro: Small handful, chopped (optional)
• Salt and black pepper
• Fajita seasoning blend:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon cayenne (adjust to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• Optional toppings: Sliced avocado, pico de gallo, salsa, shredded cheese, Greek yogurt or sour cream, jalapeños, hot sauce

How to Make It

1. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, cayenne, salt, and pepper.

   Set aside.

2. Prep the chicken and veggies: Slice chicken thinly against the grain. Slice bell peppers and onion into strips. Mince garlic.

   Pat chicken dry to help it brown.

3. Season the chicken: Toss chicken with half the seasoning blend and 1 tablespoon of oil. Let it sit while you heat the pan.
4. Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon of oil. Add chicken in a single layer.

   Cook 4–6 minutes, stirring once or twice, until cooked through with browned edges. Transfer to a plate.

5. Cook the peppers and onions: Add 1 tablespoon oil to the same pan. Add peppers and onion with a pinch of salt.

   Cook 5–7 minutes, stirring occasionally, until tender-crisp and slightly charred at the edges. Stir in minced garlic and the remaining seasoning. Cook 30–60 seconds until fragrant.

6. Return chicken to the pan: Add the chicken back and toss with the peppers and onions.

   Squeeze in the juice of half a lime. Taste and adjust salt, pepper, or lime as needed. Keep warm on low.

7. Cook the cauliflower rice: In another skillet, heat 1 tablespoon oil over medium.

   Add cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes (fresh) or 6–8 minutes (frozen) until hot, tender, and fluffy, not soggy. Squeeze in a little lime and stir in chopped cilantro if using.

8. Assemble the bowls: Divide cauliflower rice into bowls.

   Top with the chicken fajita mixture. Add avocado, salsa, Greek yogurt or sour cream, shredded cheese, jalapeños, and extra lime wedges.

9. Serve and enjoy: Finish with a drizzle of hot sauce or an extra sprinkle of smoked paprika for color.

Keeping It Fresh

Refrigerate components separately when possible. Store the chicken and veggies together and the cauliflower rice in its own container.

This keeps textures better for reheating.

Use airtight containers and refrigerate for up to 4 days. For longer storage, freeze the chicken-and-pepper mixture for up to 2 months. Cauliflower rice can be frozen too, though it may release more moisture when reheated.

Reheat gently on the stovetop over medium heat with a splash of water or broth.

Microwave in short bursts, stirring between intervals, to avoid overcooking.

Add fresh toppings after reheating like avocado, cilantro, and lime to bring back brightness.

Health Benefits

• High in protein: Chicken provides lean protein to support muscle repair and keep you fuller longer.
• Lower in carbs: Cauliflower rice cuts down on carbs and calories without sacrificing volume or satisfaction.
• Loaded with veggies: Bell peppers and onions add fiber, vitamin C, antioxidants, and natural sweetness.
• Healthy fats: Avocado and olive oil deliver heart-friendly monounsaturated fats and help your body absorb fat-soluble vitamins.
• Customizable for dietary needs: Easy to make gluten-free, dairy-free, or paleo depending on toppings and tortillas (if you add them on the side).

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken and veggies instead of searing them. Cook in batches if needed to get good color.
• Skipping the dry pat: Wet chicken won’t brown well. Blot with paper towels before seasoning.
• Overcooking cauliflower rice: It can turn mushy fast.

  Cook just until tender and steam off extra moisture.

• Under-seasoning: Cauliflower rice is mild. Taste and adjust salt, lime, and spices at the end.
• Adding toppings too early: Hot bowls can wilt avocado or curdle dairy. Add fresh toppings right before eating.

Recipe Variations

• Steak or shrimp: Swap chicken for thin-sliced flank steak or peeled shrimp.

  Cook steak hot and fast; shrimp take 2–3 minutes per side.

• Black bean boost: Add a can of rinsed black beans to the pan with the peppers for extra fiber and plant protein.
• Chipotle-lime twist: Stir 1–2 minced chipotle peppers in adobo into the pan for smoky heat, and finish with extra lime juice.
• Cheesy cauliflower rice: Stir in a handful of shredded Monterey Jack or cotija to the rice for a creamier base.
• Veggie-loaded: Add zucchini strips, mushrooms, or corn kernels to the pepper mix for more color and texture.
• Dairy-free: Skip cheese and use mashed avocado or a cashew crema as a creamy element.
• Meal-prep bowls: Portion rice and fajita mix into containers. Pack lime wedges and toppings separately to add the day you eat.

FAQ

Can I use pre-riced cauliflower?

Yes. Fresh or frozen pre-riced cauliflower works well.

If using frozen, cook a minute or two longer and let excess moisture evaporate so it stays fluffy.

How spicy is this?

It’s mildly spicy as written. Reduce or skip the cayenne for a gentle heat, or add jalapeños, hot sauce, or extra cayenne if you like it fiery.

What if I don’t have smoked paprika?

Use regular paprika. For a touch of smokiness, add a tiny pinch of chipotle powder or a dash of liquid smoke, but go lightly.

Can I cook the chicken in the oven?

Yes.

Toss the chicken with oil and seasoning, spread on a sheet pan, and bake at 425°F (220°C) for 12–16 minutes, depending on thickness. Broil for 1–2 minutes at the end for char.

How do I keep the veggies crisp?

Use high heat, don’t overcrowd the pan, and avoid over-stirring. Let the peppers and onions sit undisturbed for a minute or two to develop those charred edges.

Is this recipe gluten-free?

It is naturally gluten-free as written.

Just double-check spice labels and any toppings like salsa or hot sauce for hidden gluten.

What’s the best pan to use?

A large cast-iron skillet or heavy stainless-steel pan gives the best sear. Nonstick works too—just heat it well and avoid overcrowding.

Can I marinate the chicken?

Absolutely. Mix the seasoning with 1–2 tablespoons lime juice and 1 tablespoon oil.

Marinate the chicken for 30 minutes or up to 8 hours for deeper flavor.

Final Thoughts

Chicken Fajita Cauliflower Rice Bowls bring all the sizzling, zesty goodness of fajitas in a lighter, weeknight-friendly package. They’re quick to make, easy to tailor to your taste, and perfect for meal prep. Keep the seasoning bold, the heat high, and the lime flowing, and you’ll have a bowl that’s as fresh and colorful as it is satisfying.

Add your favorite toppings, and make it your own every time you cook it.