Low-carb chicken fajita bowl with cauliflower rice.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 min
total:
41 mins
Servings:
2
Yield:
2 fajita bowls
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Ingredients

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

Directions

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.

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  • 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; protein 64.6g; carbohydrates 22.8g; fat 34.1g; cholesterol 182.3mg; sodium 1229.2mg. Full Nutrition
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