NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup red bell pepper

0.5 cup yellow onion

1 cup cauliflower rice

0.25 whole avocado

0.5 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp cilantro

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

• 3

  In the same skillet, add the remaining olive oil along with the sliced red bell peppers and onions. Sauté until the vegetables are tender-crisp and slightly charred.

• 4

  Push the vegetables to one side and add the cauliflower rice to the other. Sauté the cauliflower rice for 3 minutes until tender.

• 5

  While the rice cooks, place the avocado slices directly onto a hot spot in the pan for 1 minute per side until the edges are golden and crispy.

• 6

  Assemble the bowl by layering the cauliflower rice, fajita vegetables, and chicken.

• 7

  Top with the crispy avocado, a squeeze of fresh lime juice, and chopped cilantro.