Keto Chicken Fajita Bowls

Ingredients

• about 680 g Chicken breast
• 2 large Bell peppers (various colors)
• 1 medium Onion
• 4 cups Cauliflower rice
• 2 tbsp Avocado oil
• 2 tbsp Fajita seasoning
• 2 tbsp Lime juice
• 1/4 cup Cilantro
• 1 medium Avocado

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 strips.
2. 2Slice the 2 large bell peppers (various colors) and the 1 medium onion into 0.635 cm thick strips.
3. 3Heat the 2 tbsp of avocado oil in a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C).
4. 4Add the about 680 g of chicken breast strips to the hot skillet. Sprinkle with the 2 tbsp of fajita seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
5. 5Add the sliced 2 large bell peppers and 1 medium onion to the skillet with the chicken. Continue to cook for 7-10 minutes, stirring occasionally, until the vegetables are softened to your liking.
6. 6While the chicken and vegetables are cooking, heat the 4 cups of cauliflower rice in a separate non-stick skillet over medium heat, about 175°C, for 5-7 minutes, stirring frequently, until heated through.
7. 7Stir the 2 tbsp of lime juice into the chicken and vegetable mixture in the skillet. Cook for 1 more minute.
8. 8Divide the 4 cups of cauliflower rice among 4 bowls. Top with the chicken and vegetable mixture. Garnish each bowl with slices from the 1 medium avocado and the 1/4 cup of chopped cilantro.

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