Name: Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Finely chopped fresh cilantro, divided - ⅝ cup; Orange juice - ¼ cup; Extra-virgin olive oil, divided - ¼ cup; Limes, juiced, divided - 1 ½ medium; Ground chipotle chile, or to taste - ¼ teaspoon; Ground cumin - ¼ teaspoon; Ground coriander - ¼ teaspoon; Garlic powder - ¼ teaspoon; Onion Powder - ¼ teaspoon; Smoked paprika - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; Boneless, skinless chicken breast - 1 ½ pounds; 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 medium; Olive oil - 1 teaspoon; Frozen riced cauliflower - 1 pound; Water - 2 tablespoons; Melted ghee - 1 tablespoon; Lime zest - 1 teaspoon; Fresh tomato salsa, sugar and preservative free, or as needed - ¼ cup; Guacamole, or to taste - ¼ cup

Ingredients for - Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls

1. Finely chopped fresh cilantro, divided ⅝ cup

2. Orange juice ¼ cup

3. Extra-virgin olive oil, divided ¼ cup

4. Limes, juiced, divided 1 ½ medium

5. Ground chipotle chile, or to taste ¼ teaspoon

6. Ground cumin ¼ teaspoon

7. Ground coriander ¼ teaspoon

8. Garlic powder ¼ teaspoon

9. Onion Powder ¼ teaspoon

10. Smoked paprika ½ teaspoon

11. Salt and freshly ground black pepper to taste ½ teaspoon

12. Boneless, skinless chicken breast 1 ½ pounds

13. Red pepper, cut into 1/2-inch-thick slices 1 medium

14. Green bell pepper, cut into 1/2-inch slices 1 medium

15. Onion, cut into 1-inch pieces 1 medium

16. Olive oil 1 teaspoon

17. Frozen riced cauliflower 1 pound

18. Water 2 tablespoons

19. Melted ghee 1 tablespoon

20. Lime zest 1 teaspoon

21. Fresh tomato salsa, sugar and preservative free, or as needed ¼ cup

22. Guacamole, or to taste ¼ cup

How to cook deliciously - Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

4 . Stage

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.

5 . Stage

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.

6 . Stage

Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.

7 . Stage

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.

8 . Stage

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.