Low Sodium Paleo Lime Chicken Fajita Bowls

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sodium Paleo Lime Chicken Fajita Bowls

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Ingredients

4 servings

For the chicken

1.5 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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3 tbsp fresh lime juice (about 2 limes)
2 tbsp avocado oil, divided
1 tsp ground cumin
1 tsp chili powder
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

For the fajita vegetables

3 bell peppers (any mix of colors), thinly sliced
1 medium yellow onion, thinly sliced
1 tbsp avocado oil
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 bag (12 oz) frozen cauliflower rice
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
¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges
¼ tsp red pepper flakes (optional)

Instructions

1
In a mixing bowl, whisk together the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and turn to coat. Let marinate at room temperature for 30 minutes.
2
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced bell peppers and onion with 1/2 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 8–10 minutes. Transfer to a plate and set aside.

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