One of my favorite weeknight dinners, this fajita bowl is packed with flavor. Tender and spicy chicken, cilantro lime rice bell peppers, cilantro and radishes.
Chicken Fajita Bowl
Ingredients
Fajita Seasoning
- 1 tbsp chili powder
- 2 tsp onion powder
- 2 tsp coconut sugar
- 1.5 tsp garlic salt
- 1 tsp arrowroot flour
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp nutritional yeast
- 1/4 tsp paprika
Chicken
- 2 lbs. chicken breast
- 1 tbsp avocado oil
- 1 tbsp coconut aminos
Toppings
- Cilantro lime cauliflower rice - recipe on website
- 2 cups of mini bell peppers
- 1 bunch of radishes sliced
- 2 avocados
- 2 limes
- 1 bunch of cilantro chopped
- 1/4 cup sriracha I used Yellowbird
Instructions
- Line bell peppers on a parchment lined cookie sheet and drizzle with olive oil
- Roast bell peppers in oven on 400 degrees for about 20 minutes
- Mix seasoning ingredients in a small bowl
- Cut chicken into cubes and marinate with avocado oil and coconut aminos
- Add seasoning onto chicken until covered
- Heat avocado oil on a cast-iron skillet
- Cook chicken for ~3 minutes on each side (or until cooked through and crispy on the outside)
- Assemble bowl with with cilantro lime rice, roasted bell peppers, radishes, and avocado
- Top with the juice of 1/2 of a lime and sriracha
