Description
Low-carb chicken fajita bowl with cauliflower rice.
Ingredients
- cooking spray
- 1 pound skinless, boneless chicken breast halves, diced
- 1 pinch salt and ground black pepper to taste
- ⅓ large sweet onion, sliced
- ⅓ green bell pepper, sliced
- ⅓ red bell pepper, sliced
- ⅓ yellow bell pepper, sliced
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (10 ounce) package frozen cauliflower rice
- 1 cup shredded mild Cheddar cheese
- ½ avocado, diced
- 2 tablespoons salsa
- 2 tablespoons sour cream
Instructions
- Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink
- about 7 minutes.
- Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned
- about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated
- 2 to 3 minutes.
- Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
- Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese
- avocado
- salsa
- and sour cream.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 41 mins
Servings: 2