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How to Make Chicken and Vegetable Fajita Bowl
This delicious Chicken and Vegetable Fajita Bowl is a low carb way to enjoy Mexican inspired dishes. Add some fresh cilantro and lime wedges if you want to add a little something extra to this flavorful lunch recipe.
20 min prep time
15 min cook time
4servings
about 1/2 cup chicken mixture + 1 cup cauliflower rice + 1/4 cup cherry tomatoes + 1/4 avocado
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Step-By-Step Instructions:
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Mix spices in a small bowl and set aside.
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In a large bowl, combine chicken strips, sliced bell peppers, sliced red onion, and seasoning blend.
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Heat a skillet over medium-high heat. Add olive oil and turn the pan to coat the bottom. Cook the seasoned chicken and vegetables until the chicken is fully cooked and the vegetables are tender-crisp, about 5–7 minutes.
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Divide cauliflower rice among four bowls. Top with the cooked chicken and vegetable mixture.
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Add cherry tomatoes and sliced avocado to each bowl.
Nutrition facts
4 Servings
-
Serving Size
about 1/2 cup chicken mixture + 1 cup cauliflower rice + 1/4 cup cherry tomatoes + 1/4 avocado
- Amount per serving Calories 290
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 220mg 10%
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Total Carbohydrate
20g
7%
- Dietary Fiber 8g 29%
- Total Sugars 7g
- Added Sugars 0g 0%
- Protein 28g
- Potassium 936mg 20%
Ingredients
ground cumin
1 tsp
chili powder
1/2 tsp
smoked paprika
1/4 tsp
dried oregano
1/2 tsp
dried parsley
1/2 tsp
cayenne pepper
1/4 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
boneless, skinless chicken breasts (sliced into strips)
1 lbs
bell peppers (thinly sliced)
2 med
red onion (thinly sliced)
1 med
olive oil
1 tbsp
cauliflower "rice" (cooked)
4 cup
cherry tomatoes (halved)
1 cup
avocado (sliced)
1 med
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