I don’t mean this lightly when I say this recipe may be one of the best things I’ve ever cooked, and it’s coming your way just in time for Cinco de Mayo.
Added to the list of reasons I should probably stop binge-eating Mexican food is an extremely exciting event that will require me to fit into and look presentable in an expensive white dress at some point in the future…in other news, I got engaged last weekend!
However, since I have over a year to prepare for said white dress event, I think I’m safe to carry on with my excessive Mexican food consumption in the meantime, right?
It’s the only way I know how to live.
Lately though I’ve learned that Mexican food and clean eating actually coexist quite peacefully. If you haven’t made my zucchini enchiladas, do it tonight. Seriously, they’re game-changing.
Then, tomorrow night you should make a batch of margaritas – regular or blood orange if you can find any – and whip up this 40 minute sheet pan dinner that tastes exactly like restaurant-style fajitas served over cilantro-lime cauliflower rice.
Now, I have to be honest here: I think anyone who tells you that cauliflower rice tastes exactly like regular rice or that “cauliflower doesn’t have a flavor!” is full of it.
Personally, I think cauliflower tastes like broccoli if you leached out all the color and sustenance, which is probably why I only like it jazzed up with other flavors – fried and cooked in a sweet and spicy sauce at my favorite Indian restaurant, given the Sicilian treatment with anchovies and capers at Dig Inn, or rolled around with olive oil and za’atar and roasted until golden.
So this isn’t just plain cauliflower rice. It’s cauliflower rice that’s gone to Chipotle, taken a bath in lime juice and tango-ed with some cilantro. (Looking for something that’s still healthy but resembles an actual grain? Try my cilantro-lime quinoa!)
In all seriousness, I almost went to Chipotle instead of cooking this last night because I was feeling lazy (or distracted by the new shiny ring I’ve been wearing…). I’m so glad I made these bowls instead and you will be too.
Fajita chicken bowls with cauliflower rice
(Adapted from Delish)
1 pound boneless, skinless chicken breasts or tenders – tenders are best here as they’ll cook evenly
3 bell peppers sliced (I recommend mixed colors)
1 sweet onion, sliced
Generous drizzle of olive oil (about 2-3 tablespoons)
2 teaspoons chili powder
2 teaspoons paprika (I recommend smoked)
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
16 ounce bag riced cauliflower (or rice about 2 heads of cauliflower, riced)
1/3 cup freshly chopped cilantro
2 tablespoons lime juice
Preheat oven to 400.
Line a large baking sheet with foil. Arrange chicken breasts on one half, then arrange sliced peppers and onions on other half. Drizzle with olive oil.
In a small bowl, combine chili powder, paprika, cumin, garlic powder and salt. Sprinkle over chicken and veggies, turning the chicken to coat the other side and tossing the veggies so that all are evenly coated.
Bake until chicken is cooked through and and vegetables are roasted, about 20 minutes.
Meanwhile, cook cauliflower rice according to package directions or if none are listed, in large pan with olive oil. Once cooked, toss with lime juice and cilantro.
To serve, divide cauliflower rice into individual bowls. Top with chicken and veggies, and toppings of your choosing.