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Chicken Fajita Bowl

Print Recipe
Course Dinner
Prep Time 45 mins
Cook Time 42 mins
Servings 6 servings

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