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 ½ teaspoons oregano
- 1 tablespoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 1 ½ teaspoons cumin
- ½ teaspoon parsley
- 1 ½ 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
Rhonda says
This was absolutely the best. I did make a few modifications based on our preferences. I used chicken breast tenderloins and tossed in a bowl with a small amount of avocado oil and 1/2 the seasoning. Let stand for 30 minutes and then grilled. I also used EVOO to cook the vegetables and substituted cheyenne pepper for the chili pepper. Thanks for this recipe. It is definitely a keeper.
Jessica DeMay says
You're welcome, Rhonda! Thanks for trying my recipe and for the great feedback! I'm so glad you like it!
Mary says
Made this tonight and even my picky eater gobbled it up! I loved the seasoning combination. We will definitely make again. Thanks for sharing!
Jessica DeMay says
You're welcome, Mary! Thank you for trying it! I'm so glad everyone enjoyed it 🙂
Brittney says
This is my new favourite meal! It is sooo good. Thanks for the recipe!
Jessica DeMay says
You're welcome, Brittney! Thanks for trying my recipe and for the great feedback!
Rachel says
Fresh parsley or dried or does it matter? I'm making this tonight. I've missed fajitas.
Jessica DeMay says
Hi Rachel- I use dried. Sorry for the confusion. I hope you love it!
Rachel says
No trouble! I assumed died from the way things were combined and how the end product looked but I wanted to verify. It smells amazing and I tasted a bite and it tastes as good as it looks. 🙂 Thank you!
Jessica DeMay says
You're welcome! Thanks for trying my recipe!
R.H. says
Made this tonight and it turned out great!! We all loved it. It had a kick but wasn't too spicy for the kids. Perfect! Thank you! 🙂
Jessica DeMay says
You're welcome! I'm so glad to hear everyone loved it! Thanks for trying it and for the great feedback!
Linda says
Thank you Jessica this came out so delicious!
Jessica DeMay says
You're welcome, Linda! Thanks for trying it and for the great feedback!
GiGi Eats says
CHICKEN FAJITAS are my favorite Mexican GO TO! This looks so flavorfully delicious!
Jessica DeMay says
Thanks, Gigi!!
Renee says
How many servings does this make?
Jessica DeMay says
Hi Renee- it really depends on how big you make each salad. I would say 3-5. I hope that helps and you try it!
Mary Ann | The Beach House Kitchen says
Wow Jessica, this bowl looks so flavorful! Love the addition of the fresh avocado! And great idea to use cauliflower rice.
Jessica DeMay says
Thanks, Mary Ann- it is so flavorful!
J+E | Real Simple Good says
This looks amazing! We love all things along the lines of Mexican food, and we make taco bowls once a week usually! We will have to make this in place of our usual taco bowl next week! Yum!!
Jessica DeMay says
Thanks! I think you guys will love it 🙂