Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Chicken fajita and cilantro-lime cauliflower rice bowls are inspired by famous restaurants that have added "Lifestyle" bowls and salads to appeal to health-conscious diners seeking nutritious options. This health-focused preparation demonstrates how restaurants influence home cooking while the lifestyle designation reflects contemporary wellness trends. The cauliflower rice provides low-carb alternatives while maintaining satisfying fajita flavors that appeal to health-conscious eating.
Inspired by a famous restaurant that has added “Lifestyle” bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork–no tortilla needed! Use a purchased marinade, if you prefer.
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
4
Yield:
4 bowls
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Ingredients
⅝ cup finely chopped fresh cilantro, divided
¼ cup orange juice
¼ cup extra-virgin olive oil, divided
1 ½ medium limes, juiced, divided
¼ teaspoon ground chipotle chile, or to taste
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon smoked paprika
salt and freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken breast
1 medium 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 teaspoon olive oil
1 pound frozen riced cauliflower
2 tablespoons water
1 tablespoon melted ghee
1 teaspoon lime zest
¼ cup fresh tomato salsa, sugar and preservative free, or as needed
¼ cup guacamole, or to taste
Directions
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.
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.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
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.
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.
Cook’s Notes:
Butter can be used instead of ghee, and shredded cheese, may be added, if desired.
You can create a salad by starting with a layer of mixed greens, followed by the other layers.
Nutrition Facts (per serving)
| 269 | Calories |
| 21g | Fat |
| 18g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat 21g | 26% |
| Saturated Fat 5g | 23% |
| Cholesterol 14mg | 5% |
| Sodium 138mg | 6% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 6g | 22% |
| Total Sugars 6g | |
| Protein 7g | 13% |
| Vitamin C 84mg | 93% |
| Calcium 37mg | 3% |
| Iron 1mg | 6% |
| Potassium 397mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
