Chicken fajita bowl with cauliflower rice, low in carbs.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 mins |
| Total Time: | 41 mins |
| Servings: | 2 |
| Yield: | 2 fajita bowls |
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.
Nutrition Facts
| Calories | 648 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 10 g |
| Protein | 65 g |
| Saturated Fat | 16 g |
| Sodium | 1229 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This a fairly easy and nutritious meal to throw together, I will give it that! I did feel like it needs more seasoning, however. Some paprika, chili powder, garlic and onion powder, coriander, cumin, and oregano is what I’d use to make taste more fajita-like. I also didn’t bother with using 1/3 of each kind of pepper—I simply sliced 2 whole peppers and used that. I also served it on regular rice in place of cauliflower. I would make this again, but with additional seasonings. Thank you for the recipe!
Great, easy recipe, but I think it needs some more spices and seasonings. It works great as a starting point for adding seasonings, like cumin, chili powder, and garlic powder.
I doubled this recipe and made for the whole fam kiddos included. No one was over the top thrilled about it. It was bland but it’s a light dish so that’s to be expected. The green chiles give it a nice kick. I’m glad I tried it it was my first time using cauliflower Rice. It’s a nice light healthy dish.
I came home late but had this delicious dinner ready to eat in less than 30 minutes! I followed instructions as written but added 2 extra minutes to the end time to cook the peppers a little more. My only suggestion is to make sure you salt the caulirice and the avocado, and warm the salsa (especially if you use more than the recipe calls for, as I did). This recipe is really full of flavor and amps up the caulirice, which can sometimes be bland.