Keto Chicken Fajita Bowls

Ingredients

• about 680 g Chicken Breast
• 2 large Bell Peppers (mixed colors)
• 1 medium Onion
• 2 tbsp Avocado Oil
• 2 tbsp Fajita Seasoning
• 4 cups Cauliflower Rice
• 2 tbsp Lime Juice
• 1/4 cup Cilantro
• 2 medium Avocado
• 1/2 cup Dairy-Free Sour Cream

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

Instructions

1. 1Cut the about 680 g of chicken breast into 1.27 cm wide strips. Slice the 2 large bell peppers (mixed colors) into 0.635 cm strips. Slice the 1 medium onion into 0.635 cm thick slices.
2. 2Heat the 2 tbsp of avocado oil in a large 30.48 cm skillet over medium-high heat, aiming for about 204.4°C (200°C). Add the about 680 g of chicken breast strips and the 2 tbsp of fajita seasoning to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through, reaching an internal temperature of 74°C.
3. 3Add the sliced 2 large bell peppers and the sliced 1 medium onion to the skillet with the cooked chicken. Continue to cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly tender, but still have a slight crispness.
4. 4While the chicken and vegetables are cooking, heat the 4 cups of cauliflower rice in a separate medium skillet over medium heat, aiming for about 175°C. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
5. 5Divide the prepared 4 cups of cauliflower rice evenly among four serving bowls. Top the cauliflower rice in each bowl with the chicken and vegetable mixture from the skillet. Slice the 2 medium avocados and arrange the slices over the chicken and vegetable mixture in each bowl. Drizzle each bowl with 1/2 tbsp of the 2 tbsp lime juice, sprinkle the 1/4 cup cilantro evenly over the tops, and dollop each bowl with about 1 tbsp of the 1/2 cup dairy-free sour cream.

Substitutions

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