Chicken Fajita Bowl
Description
This colorful fajita bowl recipe features tender chicken, creamy avocado, and low-carb cauliflower rice with tomatoes, sautéed bell peppers, and cheese.
Ingredients
•
cooking spray
•
1 pound skinless, boneless chicken breast halves, diced
•
1 pinch salt and ground black pepper to taste
•
1/3 large sweet onion, sliced
•
1/3 green bell pepper, sliced
•
1/3 red bell pepper, sliced
•
1/3 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
•
1/2 avocado, diced
•
2 tablespoons salsa
•
2 tablespoons sour cream
Directions
1
Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.
2
Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
3
Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
4
Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.