Keto Chicken Fajita Bowl

Instructions

1. 1Using a sharp knife, slice the about 680 g chicken breasts into thin strips, approximately 0.635 cm thick. Next, slice the 3 bell peppers (various colors) and the 1 onion into thin strips of similar size.
2. 2In a large bowl, combine the sliced about 680 g chicken strips with the 2 tbsp fajita seasoning and the 2 tbsp olive oil. Toss thoroughly with tongs or a spoon until all chicken pieces are evenly coated.
3. 3Heat a large skillet (e.g., 30.48 cm cast iron or non-stick) over medium-high heat until it reaches approximately 205°C (200°C). Carefully add the seasoned chicken strips to the hot skillet in a single layer. Cook for 6-8 minutes, turning the strips occasionally with tongs, until the chicken is opaque throughout and reaches an internal temperature of 74°C when measured with a meat thermometer. Remove the cooked chicken from the skillet and set it aside on a plate.
4. 4Add the sliced 3 bell peppers and 1 onion strips to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp, meaning they have softened slightly but still retain a slight bite. Remove the cooked vegetables from the skillet and set them aside with the chicken.
5. 5Place the 4 cups of cauliflower rice into a microwave-safe bowl. Cover the bowl and microwave on high power for 3-5 minutes, or until the rice is tender and hot throughout.
6. 6Divide the prepared 4 cups of cauliflower rice evenly among 4 serving bowls. Top each bowl with the cooked about 680 g chicken strips, the sautéed 3 bell peppers, and the 1 onion.
7. 7Slice the 2 avocados in half, remove the pits, and slice the flesh into thin strips. Add the avocado slices, a portion of the 1 cup salsa, and a dollop of the 1/2 cup sour cream to each bowl.

Substitutions

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