Chicken breasts, avocado, sauteed bell peppers, and tomatoes are topped with cheese and served over prepared cauliflower rice in this colorful low-carb fajita bowl recipe.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
648 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
Step 4
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.
Ingredients
2 tablespoons sour cream
1 pinch salt and ground black pepper to taste
2 tablespoons salsa
½ avocado, diced
1 cup shredded mild Cheddar cheese
cooking spray
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound skinless, boneless chicken breast halves, diced
