This Paleo Chicken Fajita Bowl is a healthy complete meal. Loaded with veggies and juicy chicken and easy to make. Whole30 compliant as well.
I’m always trying to think of new recipes and ways to eat chicken. I admit- it can be boring and flavorless, not this recipe though! Once I made this meal for the third time, I knew I needed to blog about it! It is just so good and easy, too. The chicken is moist and packed with spice, the peppers and onions are tender and juicy, and the creamy avocado balances it all out.
I cut the chicken, peppers, and onions small because I wanted it to be easy to eat, but you could definitely cut them into strips like traditional fajitas.
I know the ingredient list may seem a little longer than usual (I like to keep things as simple as possible), but that’s mostly dry seasonings that you probably already have. I actually like to make a big batch of that and keep it on hand to use so I don’t have to measure each time.
I served it over Romaine Lettuce, but it would also be so good over cauliflower rice. The chicken and peppers produce a “sauce” while cooking, so I didn’t think any dressing was necessary. Some salsa would be delicious though or make that avocado into guacamole to add moisture.
You will love this delicious, easy meal! It comes together quickly, in under 30 minutes, and is so satisfying!
Looking for more quick, healthy meals? Here is my Paleo Chicken Salad and Paleo Tuna Salad.
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Paleo Chicken Fajita Bowl
Ingredients
- 1 1/2 teaspoons oregano
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons cumin
- 1/2 teaspoon parsley
- 1 1/2 pounds boneless skinless chicken cut into bit size pieces
- 1 large onion diced
- 1 red pepper diced
- 1 yellow or orange bell pepper diced
- 2 tablespoons coconut oil
Instructions
- In a small bowl, combine the oregano, chili powder, onion powder, garlic powder, paprika, salt, pepper, cumin, and parsley. Mix well.
- Place 1 tablespoon coconut oil in a fry pan and add the chicken and half of the seasoning mix. Cook until chicken is done, stirring often- about 7 minutes. Remove to a bowl or plate.
- Add the remaining tablespoon of coconut oil and add the onion and peppers to the pan. Sprinkle the remaining seasoning mix on them and cook until tender- about 8-10 minutes.
- Serve chicken, peppers, and onions over Romaine lettuce or cauliflower rice, top with avocado if desired.
Nutrition Information
kayla warren says
Wow just wow! I have been on a 2 weeks cleanse and initially dreaded the idea, cause I thought ” blah healthy food no flavor and boring” however finding fulfilling recipes like this one that is full of flavor, makes me believe that soon eating healthy like this could be a lifestyle! Even while I made this I dread eating it, however when I took the first bite I instantly regretted all the negative thoughts I ever had! This recipe was so good, and since I am not doing the entire paleo cleanse I was able to top it with black beans! So so so good, will definitely be eating it again tomorrow night! Thank you so much for sharing you made my cleanse 10x easier!
Jessica DeMay says
You’re welcome, Kayla! Thanks for trying my recipe and for the great feedback! I’m so glad they were better than you were anticipating 🙂
Renae Allen says
Very good! My husband has been very picky on his spices and this recipe was spot on.?
Jessica DeMay says
Thanks, Renae! I’m so glad he liked it!
Wendy S says
My husband and I are in the last week of the January Whole30 (probably our 6th or 7th round) and I always look for a few new recipes to try. This was a winner and will definitely be going on our permanent W30 meal plan! The only tweak I made was to use 2 tsp chili powder and 1 tsp chipotle chili powder for a little extra kick. I served it over a medley rice (cauli, broccoli, butternut squash, & carrot), but I think I’ll try the leftovers with lettuce.
Deanna says
This looks amazing & I can’t wait to try it!!
How many servings is this?