Low Sodium Paleo Chicken Fajita Bowls

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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2 tbsp avocado oil, divided
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lime juice

For the vegetables

3 bell peppers (any mix of red, yellow, and orange), thinly sliced
1 medium yellow onion, thinly sliced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, sliced
1 lime, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)
1 jalapeño, thinly sliced (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Set aside.
2
In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, lime juice, and 1 tbsp of the avocado oil. Add the chicken thighs and toss until evenly coated.

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