Chicken Fajita Bowl

Chicken Fajita Bowl

by Amaury Meunier 6 months ago
0 (0)
20 minutes
647.6 kcal
22.8 g carbs
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
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
  4. 4. 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
serving: 2 fajita bowls
calories: 647.6 kcal
carbohydrates: 22.8 g
protein: 64.6 g
saturated fat: 16.2 g
cholesterol: 182.3 mg
sodium: 1229.2 mg
fiber: 9.5 g
sugar: 3.5 g