Ingredients
Chicken and Fajita Seasoning
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp chipotle powder (or cayenne powder)
- 1 tbsp lime juice
Vegetables
- 1 white onion, sliced
- 1 red bell pepper, sliced
Cauliflower Rice
- 4 cups cauliflower rice
- 1 tbsp olive oil
- Pinch of sea salt
- 1 tsp lime juice
Garnishes
- Avocado, sliced
- Salsa
- Fresh cilantro leaves
Instructions
- Prepare and Season Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cut the chicken breasts into 1-inch cubes. Once the oil is hot, add the chicken pieces along with garlic powder, onion powder, cumin, chili powder, chipotle powder, and lime juice. Stir well to evenly coat the chicken with the spices.
- Cook Chicken with Peppers and Onions: Allow the chicken to brown on all sides but not fully cook through. Then add the sliced white onion and red bell pepper to the skillet. Continue cooking, stirring occasionally, for 5 to 6 minutes until the chicken is cooked through and the vegetables have softened.
- Cook Cauliflower Rice: While the chicken and veggies cook, heat another skillet over medium heat. Add 1 tablespoon of olive oil, cauliflower rice, a pinch of sea salt, and 1 teaspoon of lime juice. Cook for 3 to 4 minutes, stirring frequently, until the cauliflower rice is warmed through and slightly tender.
- Assemble the Bowls: Distribute the cooked cauliflower rice evenly into serving bowls. Top each with the cooked chicken, peppers, and onions. Garnish with sliced avocado, a spoonful of salsa, and fresh cilantro leaves for added flavor and color.
Notes
- You can adjust the amount of chipotle or cayenne powder to control the spice level.
- For an even quicker meal, use pre-cut chicken and pre-sliced peppers and onions.
- Cauliflower rice can be found fresh or frozen; if frozen, thaw and drain excess moisture before cooking.
- Try adding shredded cheese or sour cream if dairy is acceptable for added creaminess.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
