Eosinophilic Esophagitis Friendly Paleo Lime Chicken Fajita Bowls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 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
- 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
For the cauliflower rice
- 1 bag (12 oz) frozen cauliflower rice
- 1 tbsp avocado oil
- ¼ tsp salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!