Easy Chicken Fiesta Bowls with Cilantro Lime Yogurt Sauce

Whip up these Easy Chicken Fiesta Bowls in a sheet pan, make a quick Cilantro Lime Yogurt Sauce, and your weeknight AIP dinner is served!

When you’re following the autoimmune protocol, Mexican-inspired cuisine can be tough. All nightshades are off limits for the elimination phase, so all the spicy peppers that are often in Mexican food make it a no-go for AIP elimination. But fear not! You can still participate in Taco Tuesday or Cinco de Mayo celebrations and kick your Mexican food cravings to the curb with these delicious Chicken Fiesta Bowls!

Warm and juicy chicken thighs, sweet roasted red onions and a fresh, zesty sauce make this a killer meal – without the nightshades! And it all cooks up in under a half an hour for a super quick and easy weeknight dinner.

Let’s get cookin’!

How to make Easy Chicken Fiesta Bowls with Cilantro Lime Yogurt Sauce

First, gather your ingredients:

For the Bowls:

• 1.5 lbs chicken thighs
• large red onion, sliced
• 3 cups frozen riced cauliflower
• 1 tsp each: onion powder, garlic powder, dried oregano, sea salt

For the Cilantro Lime Yogurt Sauce:

• 1/2 cup lightly packed cilantro leaves and tender stems
• 3/4 cup coconut yogurt (with no added sweeteners, gums, or fillers)
• 1 Tbsp fresh-squeezed lime juice
• 1/4 tsp honey
• 1/4 tsp sea salt

For Topping (optional; pick your favorites):

• chopped romaine
• sliced green onions
• chopped fresh cilantro
• avocado (sliced, diced, or mashed)
• plantain chips
• lime slices

Instructions:

this recipe!

For the Bowls: Preheat your oven to 425ºF. Arrange chicken thighs, sliced red onion, and cauliflower rice on a parchment paper lined sheet pan. Roast for 20-25 minutes, or until chicken thighs are cooked through.

For the Cilantro Lime Yogurt Sauce: While the sheet pan is roasting, add all the sauce ingredients to a high-speed blender, blend until smooth, and set aside.

For Topping (optional; pick your favorites): Chop the romaine and cilantro, slice some green onions and limes, and slice, dice or mash some avocado.

When the chicken, onions and cauli rice are finished roasting, slice the chicken into bite-size pieces. Divide cauli rice, onions and chicken among four bowls and top with your favorite toppings. Then drizzle the Cilantro Lime Yogurt Sauce over everything and enjoy!

A few notes

There will probably be extra Cilantro Lime Yogurt Sauce. Store leftovers in the fridge for up to 3 days. Use it on fish or chicken, or as a salad dressing! I made a big ol’ salad for lunch the next day and used this sauce on it and it was A++.

Store any leftovers (if you have them) in separate containers in the fridge for up to 3 days. Warm the chicken, cooked red onion and cauli rice in the microwave for a minute or two and then top with your favorite toppings and the Cilantro Lime Yogurt Sauce. I have also eaten these Fiesta Bowls cold and they were amazingly delicious. 10/10 would recommend.

Other recipes to try

If you’re a fan of sheet pan meals, I highly recommend you try one of these recipes:

Sheet Pan Chicken Thighs with Broccoli & Cauliflower

Sheet Pan AIP Winter Meal Prep Bowls

If you try this recipe, please give it a rating and share your thoughts in the comments below!

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