Paleo Lime Chicken Fajita Bowls
Bright, smoky, and loaded with color, these fajita bowls hit every craving without a single grain or legume in sight. Chicken thighs marinate in fresh lime juice, cumin, chili powder, and smoked paprika before getting seared in a hot skillet until deeply golden — the kind of char that makes the whole kitchen smell incredible. Cauliflower rice stands in for the usual base, cooked until fluffy and light so it soaks up all those bold fajita juices without weighing the bowl down. Charred bell peppers and onion bring the sweetness and crunch, while creamy avocado slices and a shower of fresh cilantro pull everything together. It's the kind of meal that feels indulgent but is built entirely from whole, real ingredients — no hidden fillers, no flour tortillas needed. Serves 4, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches ahead of a busy week.
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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.
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