Keto Chicken Fajita Bowls

Ingredients

• about 680 g Chicken breasts
• 2 medium Bell peppers (various colors)
• 1 medium Onion
• 2 tablespoons Fajita seasoning
• 2 tablespoons Olive oil
• 4 cups Cauliflower rice
• 2 medium Avocado
• 1/2 cup Sour cream
• 1/2 cup Salsa

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

Instructions

1. 1Cut the about 680 g of chicken breasts into 1.27 cm strips. Slice the 2 medium bell peppers and the 1 medium onion into 1.27 cm strips.
2. 2In a large bowl, combine the chicken strips, bell pepper strips, and onion strips. Add the 2 tablespoons of fajita seasoning and the 2 tablespoons of olive oil, then toss everything together until the chicken and vegetables are evenly coated.
3. 3Heat a 30.48 cm skillet over medium-high heat, which is about 204.4°C (200°C).
4. 4Add the coated chicken and vegetable mixture to the hot skillet. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly browned.
5. 5While the chicken and vegetables are cooking, heat the 4 cups of cauliflower rice in a microwave-safe bowl for 3 to 5 minutes, or until it is hot.
6. 6Divide the hot 4 cups of cauliflower rice evenly among four serving bowls. Top the cauliflower rice in each bowl with the cooked chicken and vegetable mixture. Slice the 2 medium avocados and add slices to each bowl.
7. 7Add a dollop of the 1/2 cup of sour cream and a spoonful of the 1/2 cup of salsa to each bowl. Serve immediately.

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