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Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Make delicious Chipotle®-inspired bowls with seasoned chicken, colorful veggies, and zesty cauliflower rice!
Ingredients:
  • 0.625 cup finely chopped fresh cilantro, divided
  • 0.25 cup orange juice
  • 0.25 cup extra-virgin olive oil, divided
  • 1.5 medium limes, juiced, divided
  • 0.25 teaspoon ground chipotle chile, or to taste
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1.5 pounds boneless, skinless chicken breast
  • 1 medium red pepper, cut into 1/2-inch-thick slices
  • 1 medium green bell pepper, cut into 1/2-inch slices
  • 1 medium onion, cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 1 pound frozen riced cauliflower
  • 2 tablespoons water
  • 1 tablespoon melted ghee
  • 1 teaspoon lime zest
  • 0.25 cup fresh tomato salsa, sugar and preservative free, or as needed
  • 0.25 cup guacamole, or to taste
Instructions:
  • In a resealable plastic bag, mix together 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper. Gently massage the bag to ensure all ingredients are well combined.
  • Slice the chicken breast into 1-inch pieces, toss them in the marinade. Remove excess air from the bag, seal it, and massage the chicken to ensure it's coated. Refrigerate and marinate for 30 minutes to 1 hour.
  • Preheat your oven to 400°F (200°C) to get it nice and hot for your recipe.
  • In a large bowl, toss red bell pepper slices, green bell pepper slices, and onion pieces with 1/8 cup of olive oil. Season with salt and pepper to taste, ensuring all veggies are well coated in the mixture.
  • Cover a 12 x 18-inch sheet pan with foil or parchment paper, then lay the chicken slices and vegetables in a single layer on the pan.
  • Roast in the oven until the chicken is cooked through and the vegetables are golden and slightly charred, around 25 minutes.
  • Close to finishing baking, sauté cauliflower rice in 1 teaspoon of olive oil in a skillet over medium heat. Cook with water until softened, about 5 minutes. Drain and transfer to a bowl. Mix in melted ghee, 1/2 cup chopped cilantro, lime juice, lime zest, and season with salt and pepper.
  • Create bowls by first spreading a vibrant cilantro-lime cauliflower rice base, followed by a colorful layer of sizzling fajita chicken and vegetables. Finish with a generous dollop of zesty tomato salsa and creamy guacamole on top.

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