Low-carb chicken fajita bowl with cauliflower rice.
Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::2
Ingredients
cooking spray
1 pound skinless, boneless chicken breast halves, diced
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
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.
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.
Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
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.