Eosinophilic Esophagitis Friendly Paleo Chicken Fajita Bowls
Total time50 min
Prep time20 min
Cook time30 min
4.8(10)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 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
- 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
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
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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