CHICKEN FAJITA BOWL

Chicken Fajita Bowl image

Low-carb chicken fajita bowl with cauliflower rice.

Provided by Erin Connolly

Categories World Cuisine Recipes Latin American Mexican

Time 41m

Yield 2

Number Of Ingredients 13

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Ingredients

cooking spray
1 pound skinless, boneless chicken breast halves, diced
1 pinch 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

Steps:

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.
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 : Calories 647.6 calories, Carbohydrate 22.8 g, Cholesterol 182.3 mg, Fat 34.1 g, Fiber 9.5 g, Protein 64.6 g, SaturatedFat 16.2 g, Sodium 1229.2 mg, Sugar 3.5 g