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Easy Fajita Bowl

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


This recipe makes 4-5 hearty servings of tasty and healthy chicken fajitas to eat throughout the week. Add brown rice for even more fiber and staying power. Packed with fiber, protein, and nutrients!


  • 1 lb boneless chicken tenders
  • 1 heaping TBSP jerk marinade sauce
  • 1 packet fajita seasoning
  • 2 large bell peppers, diced
  • 1 medium onion, diced
  • 1 TBSP olive oil
  • salt and pepper, to taste
  • 1 can corn
  • 1 can beans (kidney or black work well)
  • 1 head of cauliflower
  • 2 eggs
  • 12 TBSP sirarcha sauce
  • 2 TBSP tamari or GF soy sauce
  • 2 TBSP apple cider vinegar
  • 1 TBSP toasted sesame oil
  • 1/4 cup chopped cilantro
  • SAUCE:
  • 1 small container Fage greek yogurt
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1 packed handful of cilantro
  • salt and pepper, to taste
  • 1 garlic clove


  1. In a large ziploc bag, add chicken tenders and jerk sauce ( + salt and pepper) to marinate for 2 hours.
  2. As chicken is almost done marinating, chop up onions, peppers, cauliflower and rain corn and beans and set aside.
  3. Chop cauliflower into small pieces and add to food processor, process until ‘rice’-like pieces are formed.
  4. Add rice and sesame oil to sauté pan and cook on medium heat, stirring frequently, for 8-10 minutes.
  5. In a small bowl, add apple cider vinegar, sirarcha, tamari, and stir. Add to cauliflower rice and continue to cook for 8 minutes. Once almost done cooking, add two eggs and scramble throughout mixture. Add extra tamari to taste. Sprinkle with chopped cilantro and set aside.
  6. In a large skillet, add chopped peppers, onion, olive oil, and sprinkle with 1/2 tsp of fajita seasoning. Add salt and pepper and sauté on medium heat for 8-10 minutes or until soft and beginning to char.
  7. In another large skillet, add 1 TBSP olive oil and add chicken tenders. Sprinkle with packet of fajita seasoning until covered.
  8. Sauté chicken until cooked thoroughly (about 10 minutes on low-medium heat).
  9. Once peppers and onions are almost cooked, add drained and rinsed beans and corn to mixture and stir.
  10. Once everything is done and cooled, separate into 4-5 different containers with each divided of cauliflower rice, sautéed veggies, and chicken.
  11. To make the sauce, add all sauce ingredients to a food processor and blend until smooth. Taste and adjust as necessary. Add to small containers and drizzle upon eating.