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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.