Keto Chicken Fajita Bowls

Ingredients

• about 680 g Chicken Breast
• 2 large Bell Peppers (mixed)
• 1 medium Onion
• 2 tbsp Avocado Oil
• 2 tbsp Fajita Seasoning
• 4 cups Cauliflower Rice
• 2 tbsp Lime Juice
• 0.25 cup Cilantro
• 0.5 cup Salsa
• 0.25 cup Sour Cream (optional)

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

Instructions

1. 1Slice the about 680 g of chicken breast into 1.27 cm wide strips. Slice the 2 large bell peppers (mixed) into 0.635 cm wide strips. Slice the 1 medium onion into 0.635 cm wide strips.
2. 2Heat the 2 tbsp of avocado oil in a large (e.g., 30.48 cm) skillet over medium-high heat (approximately 190.6-204.4°C / 190-205°C). Add the about 680 g of chicken breast strips and the 2 tbsp of fajita seasoning to the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is opaque throughout and reaches an internal temperature of 74°C. Remove the cooked chicken from the skillet and set it aside in a clean bowl.
3. 3Add the sliced 2 large bell peppers and 1 medium onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but still have a slight crispness.
4. 4Return the cooked about 680 g of chicken strips to the skillet with the softened bell peppers and onion. Stir the mixture to combine and heat through for 1-2 minutes.
5. 5Place the 4 cups of cauliflower rice in a microwave-safe bowl, cover it, and microwave on high for 3-5 minutes until hot and tender. Alternatively, steam the 4 cups of cauliflower rice in a pot with a lid for 5-7 minutes until tender.
6. 6Divide the hot 4 cups of cauliflower rice evenly among four serving bowls. Spoon the chicken and vegetable mixture over the cauliflower rice in each bowl. Drizzle each bowl with the 2 tbsp of lime juice and sprinkle with the 0.25 cup of cilantro. Top each bowl with the 0.5 cup of salsa and, if desired, the 0.25 cup of sour cream.

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