Fiery Chipotle Chicken Fajita Bowls with Cauliflower Rice
Fiery Chipotle Chicken Fajita Bowls with Cauliflower Rice
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds Boneless, skinless chicken breasts, cut into 1/2-inch strips
- 4 tablespoons Chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Vegetables
- 2 large Bell peppers (any color), seeded and sliced
- 1 medium Yellow onion, sliced
- 1 tablespoon Olive oil
For Serving
- 3 cups Cauliflower rice, cooked or steamed
- 1/4 cup Cilantro, chopped, for garnish
- 4 Lime wedges
- 1 medium Avocado, sliced or diced, for garnish
- 1/2 cup Sour cream or Greek yogurt, for topping
- 1 Fresh jalapeño or serrano pepper, thinly sliced, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the chicken strips with minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min - 2
While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
⏱️ 7 min - 3
Add the marinated chicken to the same skillet in a single layer (cook in batches if necessary to avoid crowding). Cook for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 12 min - 4
Return the cooked vegetables to the skillet with the chicken. Stir to combine and heat through for about 1-2 minutes.
⏱️ 2 min - 5
To assemble the bowls, divide the cooked or steamed cauliflower rice among four bowls. Top with the chicken and vegetable mixture. Garnish generously with chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. For an extra kick, add thinly sliced fresh jalapeño or serrano pepper. Serve immediately with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Chipotle Chicken Fajita Bowls with Cauliflower Rice
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds Boneless, skinless chicken breasts, cut into 1/2-inch strips
- 4 tablespoons Chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For the Vegetables
- 2 large Bell peppers (any color), seeded and sliced
- 1 medium Yellow onion, sliced
- 1 tablespoon Olive oil
For Serving
- 3 cups Cauliflower rice, cooked or steamed
- 1/4 cup Cilantro, chopped, for garnish
- 4 Lime wedges
- 1 medium Avocado, sliced or diced, for garnish
- 1/2 cup Sour cream or Greek yogurt, for topping
- 1 Fresh jalapeño or serrano pepper, thinly sliced, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the chicken strips with minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 5 min - 2
While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
⏱️ 7 min - 3
Add the marinated chicken to the same skillet in a single layer (cook in batches if necessary to avoid crowding). Cook for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 12 min - 4
Return the cooked vegetables to the skillet with the chicken. Stir to combine and heat through for about 1-2 minutes.
⏱️ 2 min - 5
To assemble the bowls, divide the cooked or steamed cauliflower rice among four bowls. Top with the chicken and vegetable mixture. Garnish generously with chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. For an extra kick, add thinly sliced fresh jalapeño or serrano pepper. Serve immediately with lime wedges on the side.
⏱️ 3 min