Low Iodine Paleo Lime Steak Fajita Cauliflower Rice Skillet

Total time1 hr

Prep time20 min

Cook time25 min

Low Iodine Paleo Lime Steak Fajita Cauliflower Rice Skillet

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Ingredients

4 servings

For the steak marinade

1 ½ lb skirt steak, cut against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp avocado oil, divided
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium white onion, thinly sliced
1 tbsp avocado oil
½ tsp salt

For the cauliflower rice

1 medium head cauliflower, riced (about 4 cups)
1 tbsp avocado oil
½ tsp ground cumin
¼ tsp salt
1 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a mixing bowl, combine the lime juice, 2 tbsp avocado oil, cumin, chili powder, smoked paprika, salt, and black pepper. Add the steak strips and toss to coat. Let marinate at room temperature for 15 minutes.
2
While the steak marinates, rice the cauliflower: cut the head into florets and pulse in batches in a food processor until the pieces resemble coarse rice grains, about 8–10 one-second pulses. Alternatively, grate on the large holes of a box grater.

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