Keto Chicken Fajita Bowls with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Breast
• 2 medium Bell Peppers (mixed 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
• 1/2 cup Salsa

Instructions

1. 1On a clean cutting board, cut the 1.5 lbs of chicken breast into 1/2-inch thick strips, approximately 2-3 inches long. Then, slice the 2 medium bell peppers (mixed colors) and the 1 medium onion into 1/4-inch thick strips.
2. 2Heat the 2 tbsp of avocado oil in a large (e.g., 12-inch) skillet over medium-high heat (approximately 375°F / 190°C). Add the prepared 1.5 lbs of chicken strips and the 2 tbsp of fajita seasoning; cook for 6-8 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C).
3. 3Add the prepared 2 medium bell peppers and 1 medium onion to the skillet with the cooked chicken. Continue to cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp but still retain a slight bite.
4. 4While the chicken and vegetables cook, place the 4 cups of cauliflower rice in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 5-7 minutes until tender. Alternatively, steam the 4 cups of cauliflower rice in a steamer basket over boiling water for 5-7 minutes until tender.
5. 5Divide the cooked 4 cups of cauliflower rice among four serving bowls. Top each with an equal portion of the chicken and vegetable mixture, then squeeze the 2 tbsp of lime juice evenly over all four bowls. Finally, garnish each bowl with a portion of the 1/4 cup of cilantro, slices from the 1 medium avocado, and a dollop of the 1/2 cup of salsa.

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