Chicken fajitas take on a low carb twist in this cauliflower rice bowl recipe. Easy, healthy and delicious!
Chicken Fajitas Cauliflower Rice Bowl Recipe
If you grew up in Vancouver (or have visited), you've likely been to one of The Keg restaurants. While it is primarily known for steaks and ribs, I have a distinct memory of ordering chicken fajitas every single time my friends and I hit The Keg for a night of dinner and Long Island Iced Teas (college years in the 90s meant mandatory Long Islands!) Growing up in a city where Mexican and Tex-Mex restaurants are few and far between, a hot plate of sizzling cumin-spiced chicken and veggies, accompanied by tortillas and all the fixings, was a welcome novelty.
These days, I'm more focused on healthy weeknight dinner ideas than Long Island Iced Teas with my buddies (though I certainly wouldn't turn down a night of reliving my wayward youth). These easy chicken fajitas, turned into low carb cauliflower rice bowls, are a welcome option!
=> Be sure to check out 30 Healthy Chicken Breast Recipes for more dinner ideas! <=
How to make chicken fajitas:
- The first step to any good chicken fajitas recipe is the marinade. Lime juice, olive oil, cumin, garlic, salt and pepper.
- Cut the chicken breasts into strips, then transfer to a resealable plastic bag. Pour the marinade into the bag, seal and massage the marinade into the chicken. Marinate in the fridge for at least 1 hour and up to 24 hours.
- Heat some olive oil in a hot skillet, then add the chicken (discard the marinade), peppers and onions. Cook until the chicken is cooked through and the vegetables are tender.
- Transfer the chicken and veggies to a plate and cover with foil to keep warm until the cauliflower rice is cooked.
- Top the bowls with avocado, salsa verde, queso fresco, cilantro or any other toppings that you like!
Other healthy chicken recipes:
Instant Pot Chicken Stew with Farro {Cookin' Canuck}
Buffalo Chicken Stuffed Sweet Potatoes {Cookin' Canuck}
Mango Salsa Teriyaki Chicken Lettuce Wraps {Reluctant Entertainer}
Chicken Tuscan Pasta Bake {Rachel Cooks}
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Chicken Fajitas Cauliflower Rice Bowl
Ingredients
The Chicken:
- 2 tablespoons fresh lime juice
- 2 tablespoons + 2 teaspoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4 garlic cloves smashed with a knife
- 1 ½ pounds boneless skinless chicken breasts, cut into strips
- 3 bell peppers red, orange and/or yellow, cut into strips
- 1 onion cut into XX
The Cauliflower Rice:
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
For Serving (Optional):
- salsa verde*
- sliced avocado*
- queso fresco*
- minced cilantro*
Instructions
The Chicken:
- In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, cumin, salt and pepper. Add the garlic cloves.
- Place the chicken in a resealable plastic bag. Pour the lime juice marinade over the chicken, seal the bag and massage to coat the chicken with the marinade. Place in the refrigerator and marinate for at least 1 hour and up to overnight.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken (discard any remaining marinade), bell peppers and onion to the skillet.
- Cook, stirring frequently, until the chicken is cooked through and the vegetables are tender. Transfer to a large plate and cover with foil to keep warm.
The Cauliflower Rice:
- Using the same large skillet, reduce the heat to medium and heat the olive oil.
- Add the cauliflower rice, cumin and salt. Cook, stirring occasionally, until the cauliflower rice is tender, 4 to 5 minutes.
- Divide the cauliflower rice between 4 bowls and divide the chicken mixture evenly between the bowls (about 1 ¼ cups chicken filling for each serving).
- Garnish with salsa, avocado, queso fresco and cilantro, as desired. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
RK
I live in the US but grew up in Alberta. I was in college during the mid 80's -- The Keg was out of my price range but Long Island Ice Teas were always my drink of choice then too!