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chipotle chicken fajita bowls

Chipotle Chicken Fajita Bowls

  • Author: Jen Lopez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Gluten Free


This recipe for Chipotle Chicken Fajita Bowls is perfect for your next meal prep session.  This dish is Paleo, low carb,  Whole30 compliant and super tasty!  It works for an easy weeknight meal or for quick and easy meal prep lunches



For The Chicken

  • 1-1.5 lbs chicken breast
  • 1/2 - 1 tsp chipotle powder (based on your preference for heat)
  • 2 tbs avocado or olive oil
  • 2 tbs tomato paste
  • 1 tsp garlic salt
  • Salt and pepper to taste
  • Juice of half a lime

For The Cauliflower Rice

  • 4 cups riced cauliflower
  • ¼ cup chopped chilantro
  • Juice of 1 lime
  • 1 tsp garlic salt
  • Salt and Pepper to taste

For the Fajita Veggies

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 white onion, sliced
  • 1 tbs avocado or olive oil
  • 1 tsp garlic salt
  • 1 tsp cumin


  1. Mix ingredients for chicken marinade (oil, lime juice, chipotle powder, garlic salt, tomato paste) in a small bowl
  2. Pat chicken breasts dry with a paper towel and place in a freezer bag with marinade and massage bag to coat chicken. Set aside.
  3. Warm a pan on medium high heat and spray with cooking spray (I use Chosen Foods Avocado Oil Spray
  4. Add in riced cauliflower, garlic salt, salt and pepper to taste and sauté until cauliflower is tender (about 5-7 minutes).
  5. Mix cauliflower with lime juice and chopped cilantro in a bowl and set aside
  6. Keeping pan on medium high heat, add 1 tbs oil and sliced onions. Sauté for about 1-2 minutes
  7. Add sliced bell peppers , garlic salt and cumin to pan and sauté until veggies are tender but crisp (about 4-5 minutes). Set aside.
  8. Add additional oil to pan if needed and cook chicken for 4-5 minutes per side (depending on thickness) or until no longer pink
  9. Assemble bowls with chicken, cauliflower rice and fajita vegetables
  10. Garnish with lime, cilantro and avocado if desired.


  • Serving Size: 1/4 of Recipe
  • Calories: 356
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 42

Keywords: paleo, whole30, keto, meal prep, food prep