Easy Chicken Fajita Bowls with Cilantro-Lime Cauliflower Rice

Ingredients

• 0.63 cup finely chopped fresh cilantro, divided
• 0.25 cup orange juice
• 0.25 cup extra-virgin olive oil, divided
• 1.5 medium limes, juiced, divided
• 0.25 teaspoon ground chipotle chile, or to taste
• 0.25 teaspoon ground cumin
• 0.25 teaspoon ground coriander
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 0.5 teaspoon smoked paprika
• salt and freshly ground black pepper to taste
• 1.5 pounds boneless, skinless chicken breast
• 1 medium red pepper, cut into 1/2-inch-thick slices
• 1 medium green bell pepper, cut into 1/2-inch slices
• 1 medium onion, cut into 1-inch pieces
• 1 teaspoon olive oil
• 1 pound frozen riced cauliflower
• 2 tablespoons water
• 1 tablespoon melted ghee
• 1 teaspoon lime zest
• 0.25 cup fresh tomato salsa, sugar and preservative free, or as needed
• 0.25 cup guacamole, or to taste

Instructions

1. In a resealable plastic bag, mix 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper. Gently combine all ingredients.
2. Slice chicken into 1-inch pieces and place in the marinade bag. Remove excess air, seal, and coat chicken thoroughly. Marinate in the refrigerator for 30 minutes to 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl, combine red bell pepper slices, green bell pepper slices, and onion. Add the remaining 1/8 cup olive oil, salt, and pepper to taste. Toss until vegetables are well coated.
5. Cover a 12 x 18-inch sheet pan with foil or parchment paper. Spread the marinated chicken and vegetables in a single layer.
6. Bake in the preheated oven for about 25 minutes, or until chicken is cooked and vegetables are slightly charred.
7. While the chicken and vegetables bake, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook for about 5 minutes, stirring frequently, until softened. Drain and place in a serving bowl. Mix in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper to taste.
8. To assemble, layer cilantro-lime cauliflower rice in a bowl, followed by fajita chicken and vegetables. Garnish with tomato salsa and guacamole, if desired.

Nutrition

• Calories: 269 kcal
• Fat Content: 21 g
• Fiber Content: 6 g
• Sugar Content: 6 g
• Sodium Content: 138 mg
• Protein Content: 7 g
• Cholesterol Content: 14 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g