Name: Chicken and pepper fajita bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 3/4 red bell pepper, sliced into 1/4-inch strips; 1/2 medium yellow onion, sliced into 1/4-inch strips; 7 oz cauliflower rice, fresh or thawed; 2 tsp avocado oil; 3/4 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/2 tsp salt; 1 tbsp lime juice; 1/3 cup cilantro, chopped; 1 tbsp water; 1/2 lime, cut into wedges

Instructions

Prep 20 min · Cook 5 min

In a small bowl, toss the chicken strips with the chili powder, cumin, garlic powder, and half the salt until well coated.
Heat a 12-inch skillet over medium-high heat with one third of the oil. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until the chicken is opaque in the center and browned. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Add another third of the oil to the same skillet. Add the bell peppers and onion with a pinch of the salt. Cook for 5 to 6 minutes, adding the water if the pan looks dry, until the vegetables are soft and the onions are browned at the edges. Remove and set aside.
Wipe the skillet if needed and add the remaining oil over medium-high heat. Add the cauliflower rice and the remaining pinch of salt. Sauté for 4 to 5 minutes, stirring often, until the moisture has evaporated and the rice is tender with a few browned flecks.
Spoon the cauliflower rice into a bowl. Top with the chicken and the vegetable mixture. Drizzle the lime juice over the top and garnish with chopped cilantro and lime wedges.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes