Low-carb chicken fajita bowl with cauliflower rice.

Erin Connolly


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

648 calories; 34.1 g total fat; 182 mg cholesterol; 1229 mg sodium. 22.8 g carbohydrates; 64.6 g protein; Full Nutrition