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Chicken Fajita Cauliflower Rice Bowls - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • Cauliflower rice: 4 cups (fresh riced or frozen)
  • Bell peppers: 2 large (mixed colors), thinly sliced
  • Onion: 1 large yellow or red, thinly sliced
  • Garlic: 3 cloves, minced
  • Lime: 1 lime, cut into wedges (plus 1 for zest if desired)
  • Fresh cilantro: Small bunch, chopped
  • Olive oil: 2–3 tablespoons
  • Fajita seasoning (homemade or store-bought):
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon cayenne (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Optional toppings: sliced avocado, pico de gallo, salsa, shredded cheese, Greek yogurt or sour cream, pickled jalapeños, hot sauce

Method
 

  1. Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Stir well so every bite tastes consistent.
  2. Prep the chicken and veggies. Slice the chicken into thin strips. Slice peppers and onion into similar widths so they cook evenly. Mince the garlic. If using fresh cauliflower, rice it in a food processor or grate it; pat dry to remove moisture.
  3. Season the chicken. Toss the chicken with half of the fajita seasoning and 1 tablespoon of olive oil. Let it sit while you heat the pan. A short rest helps the spices cling and the chicken brown better.
  4. Sear the chicken. Heat a large skillet over medium-high. Add 1 tablespoon olive oil and the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through with browned edges. Transfer to a plate and tent with foil.
  5. Cook peppers and onions. In the same skillet, add another teaspoon of oil if the pan looks dry. Add onions and peppers with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened with a slight char. Stir in the minced garlic for 30 seconds until fragrant.
  6. Season the veggies. Sprinkle on most of the remaining fajita seasoning (save a little for the rice). Toss to coat. If the pan looks dry, add a splash of water to create a light glaze that clings to the vegetables.
  7. Make the cauliflower rice. Push the veggies to one side or remove them to the plate with the chicken. Add 1 teaspoon oil and the cauliflower rice. Season with the last of the fajita blend and a pinch of salt. Cook 4–6 minutes, stirring, until tender with a bit of bite. Avoid overcooking—mushy rice won’t hold up in the bowl.
  8. Bring it together. Return chicken and veggies to the skillet. Squeeze in the juice of half a lime and toss everything together. Taste and adjust salt, pepper, and lime.
  9. Build the bowls. Spoon cauliflower rice into bowls. Top with the chicken-pepper mixture. Finish with chopped cilantro, extra lime wedges, and any optional toppings you love.
  10. Serve hot. These bowls are best right away, while the peppers stay crisp-tender and the lime is bright.