- cooking spray
- 1 pound skinless, boneless chicken breast halves, diced
- 1 pinch salt and ground black pepper to taste
- 1/3 large sweet onion, sliced
- 1/3 green bell pepper, sliced
- 1/3 red bell pepper, sliced
- 1/3 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
- 1/2 avocado, diced
- 2 tablespoons salsa
- 2 tablespoons sour cream
- 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.
09/11/2019
recipepes.com
chicken fajita bowl, recipe
PT15M
PT1H
5
455 calories
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