Chicken Fajita Bowl recipe
All Recipes World Cuisine Recipes Latin American Mexican
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
Nutrition Info
- 647.6 caloriescarbohydrate: 22.8 gcholesterol: 182.3 mgfat: 34.1 gfiber: 9.5 gprotein: 64.6 gsaturatedFat: 16.2 gservingSize: -sodium: 1229.2 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken Fajita Bowl
Directions
-
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.