YOUR SOLIN GENERATED RECIPE
Smoky Chili-Lime Chicken Fajita Bowls
Sautéed chili-lime chicken breast strips served over a bed of fluffy cauliflower rice with vibrant, charred bell peppers and onions.
INGREDIENTS
5 oz chicken breast
0.5 cup red bell pepper
0.5 cup green bell pepper
0.5 cup yellow onion
1.5 cup cauliflower rice
1 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lime juice
1 tbsp fresh cilantro
PREPARATION
In a small bowl, combine the chili powder, ground cumin, smoked paprika, sea salt, and black pepper.
Slice the chicken breast into thin strips and toss with half of the prepared spice blend and half of the lime juice.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6 minutes.
Remove the chicken from the skillet and set aside; add the sliced red bell pepper, green bell pepper, and yellow onion to the same pan.
Sprinkle the vegetables with the remaining spice blend and sauté until they are tender and show charred edges.
In a separate skillet or the same one, cook the cauliflower rice for 3 minutes until tender, then assemble the bowls with chicken and vegetables, garnishing with the remaining lime juice and fresh cilantro.