Gluten-Free Chicken Fajita Bowls

Ingredients

• about 680 g Chicken Breast
• 3 medium Bell Peppers (mixed colors)
• 1 medium Onion
• 4 cups Cauliflower Rice
• 2 tbsp Fajita Seasoning (gluten-free)
• 2 tbsp Olive Oil
• 2 medium Avocado
• 4 Lime Wedges
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into thin strips. Slice the 3 medium bell peppers (mixed colors) and the 1 medium onion into thin strips.
2. 2Heat 2 tbsp of olive oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the chicken strips and cook for 5-7 minutes, until browned and the internal temperature reaches 74°C. Add the 2 tbsp of fajita seasoning and toss the chicken to coat evenly.
3. 3Add the sliced bell peppers and onion to the skillet with the chicken. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly tender.
4. 4Prepare the 4 cups of cauliflower rice. If using pre-riced cauliflower, heat it in a separate pan with a little olive oil over medium heat (about 176.7°C/175°C) for 5-7 minutes, until tender. If using whole cauliflower, pulse florets in a food processor until rice-like, then saute in a pan with a little olive oil until tender.
5. 5Slice the 2 medium avocados.
6. 6Divide the prepared cauliflower rice among 4 bowls. Top each bowl with the chicken and vegetable mixture from the skillet. Garnish each bowl with slices of the 2 medium avocados, 4 lime wedges, and 0.25 cup of chopped cilantro.

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