Low-carb chicken fajita bowl with cauliflower rice.
Ingredients
- cooking spray:
- skinless, boneless chicken breast halves: 1 pound (diced)
- salt and ground black pepper: (to taste)
- sweet onion: 0.33333 piece (sliced)
- green bell pepper: 0.33333 piece (sliced)
- red bell pepper: 0.33333 piece (sliced)
- yellow bell pepper: 0.33333 piece (sliced)
- tomatoes and green Chilis (such as RO*TEL): 1 can (10 ounce can, diced)
- frozen cauliflower rice: 1 pack (10 ounce pack)
- mild Cheddar cheese: 1 cup (shredded)
- avocado: 0.5 piece (diced)
- salsa: 2 Tbsp
- sour cream: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
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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.
