Paleo Chicken Fajita Bowls
All the bold, smoky flavors of fajita night come together here in a bowl format that skips the tortillas without skipping any of the satisfaction. Chicken thighs get coated in a blend of chili powder, cumin, smoked paprika, and lime juice before hitting a cast iron skillet, where they develop a deeply browned crust that's genuinely hard to beat. The bell peppers and onion cook in the same pan until they're tender and lightly charred at the edges — that's where the real magic happens. Instead of rice or beans, cauliflower rice soaks up all the juices and keeps everything grain-free and whole-food from top to bottom. Creamy avocado slices and a squeeze of fresh lime tie it all together, and optional cilantro and jalapeño let you dial up the brightness or the heat to your liking. It comes together in one skillet plus one extra pan, making cleanup surprisingly manageable for a meal this flavorful. Each bowl serves up a complete, colorful dinner that makes eating this way feel like anything but a compromise.
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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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