Paleo Chicken Fajita Burrito Bowls
I make these burrito bowls all the time! Usually once a week. My husband and I ADORE Mexican food but it’s so hard to control myself around bottomless chips and salsa... SO I had to make a paleo friendly recipe for my sanity. This recipe had all the goodness of chicken fajitas and burrito bowls without the naughty tortillas and rice!
First let’s talk about veggies. You can add any veggies you like to this but I chose my favorite. Red, yellow, and green bell peppers and onions are the perfect addition to me! I like to cut my bell peppers down the side so you don’t have to fight the membranes. It makes it so much easier to cut into strips as well!
This spice mixture can be used for any Mexican dish! These are some of my favorite spices: chili powder, onion powder, garlic powder, cumin, and oregano! So good and so flavorful! Rub half these spices on the chicken breasts and save the other half for later. Add salt to taste. Flaky sea salt makes all the difference! Brown the chicken in a skillet. When the chicken is browned add one can of enchilada sauce and cover. Flip it halfway through so it can get real saucy and after about 5 minutes it should be cooked through. Let the chicken rest a few minutes then shred it. I’m about to hit you with a life changing tip. Use your standing mixer or hand mixer to shred your chicken! Seriously it makes life soooo much easier! You’re welcome in advance.
Make your cauliflower rice! You can buy riced cauliflower frozen or you can buy a head or two of cauliflower and rice it yourself in the food processor. I couldn’t find cauliflower rice at the grocery store then after I made this found 3 bags of it in my freezer...... typical. I like to put it in the skillet still frozen if you buy it that way because it gets a nice crust of it. Add cauliflower rice to a nice hot pan and sauté. Make one layer of rice and leave it for a few minutes and then stir it around and do it again. Once your rice is browned, let’s make it Mexican rice! Add the tomato sauce and reserved spices and mix it up.
While your flavors incorporate in your cauliflower rice, slice your veggies for the bowls and make your guacamole. Look at that gorgeous pile of veggies! I love a colorful dinner! Finely chop your red onion and juice one lime over it. It makes the onion not quite so strong. Slice your avocado and mash it in a separate bowl. Chop the roma tomato and add to the avocado mash. Add the limed onion and mix. Add salt to taste.
Add bell peppers and onions to the pan you cooked the chicken in and sauté. When sautéed but still with a bite add shredded chicken. Add the second can of enchilada sauce, or as much as you would like. I like it swimming in enchilada sauce so I add the whole second can. Add 1 teaspoon to 1 tablespoon of adobo (sauce the chipotles are in) to the chicken and veggie mixture. This gives a really delicious smokey flavor!
Now it’s time to eat! Fill your bowl with cauliflower rice, add chicken and veggie mixture, and top with guacamole, green onions, and cilantro! I hope you enjoy this recipe as much as I do!
- 1 pound boneless skinless chicken breast
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon oregano
- 2 red bell peppers
- 1 green bell pepper
- 1 yellow bell pepper
- 2 heads of cauliflower or bags of cauliflower rice
- 1 yellow onion
- 2 avocados
- 1/2 red onion
- 1 roma tomato
- 1 lime, juiced
- 2 10 ounce cans enchilada sauce
- 1 can chipotles in adobo
- to garnish cilantro
- to garnish green onions
- to taste salt
- 8 ounce can tomato sauce