Erin Connolly Recipe ★ Chicken Fajita Bowl

Low-carb chicken fajita bowl with cauliflower rice.

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

Cooking Directions

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.
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.
3. Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
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.

Nutrition Facts

• calories647.6
• carbohydrateContent22.8 g
• cholesterolContent182.3 mg
• fatContent34.1 g
• fiberContent9.5 g
• proteinContent64.6 g
• saturatedFatContent16.2 g
• sodiumContent1229.2 mg
• sugarContent3.5 g