Chicken Fajitas Cauliflower Rice Bowl
Chicken fajitas take on a low carb twist in this cauliflower rice bowl recipe. Easy, healthy and delicious!
Servings: 4 Servings
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.
*Nutritional information does not include extra serving ingredients.
Weight Watchers Points: 2 (Freestyle SmartPoints), 7 (Points+)
Serving: 1Bowl | Calories: 274.3kcal | Carbohydrates: 11.1g | Protein: 33.9g | Fat: 10.8g | Saturated Fat: 2.7g | Cholesterol: 81.3mg | Sodium: 277.6mg | Fiber: 3.6g | Sugar: 4.8g