CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS
Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 1h20m
Yield 4
Number Of Ingredients 22
Steps:
- Combine 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 in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
- Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
- Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
- Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
- Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
- Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.
Nutrition Facts : Calories 269 calories, Carbohydrate 18.2 g, Cholesterol 13.9 mg, Fat 20.5 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 138.1 mg, Sugar 5.5 g
CHICKEN FAJITA RICE BOWLS
Make and share this Chicken Fajita Rice Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h30m
Yield 4-6 bowls
Number Of Ingredients 20
Steps:
- For the chicken: In a large bowl combine the chicken breast halves, lime juice, cilantro, minced chipotle peppers.
- In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. Note: The chicken and marinade can be placed in a Ziploc bag. Massage chicken to coat evenly.
- In the meantime: slice the peppers and onions. Thaw the corn if frozen and rinse beans.
- About 30 minutes before you're ready to cook, remove the chicken breast from the refrigerator, allowing to come to room temperature.
- In a deep skillet (preferably cast iron) heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high, adjusting the heat so as not to burn chicken. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side, until fully cooked. Remove from heat and place the cooked breasts on a nearby platter and continue with the remaining chicken.
- Carefully wipe out any charred bits out of your pan before adding in the corn. Let the kernels cook over medium heat until they are deep golden and start to pop. Remove those back a platter and set off to the side.
- Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook just until tender crisp. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same platter as the peppers and turn off the stove.
- Place the chicken on a large cutting board. Slice and chop the chicken into bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off.
- In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans, chopped chicken and any optional toppings desired.
Nutrition Facts : Calories 409, Fat 17.5, SaturatedFat 2.7, Cholesterol 75.5, Sodium 218.4, Carbohydrate 30.8, Fiber 9, Sugar 3.3, Protein 33.7
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