Fajita Fusion Bowls

Name: Fajita Fusion Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 servings
Cuisine: Mexican
Ingredients: 2.75 pound chicken breast (boneless, skinless, cut into 1/2-inch strips); 2 tablespoon olive oil; 2 yellow onions (large, sliced thin); 3 bell peppers (large, sliced); 2 clove garlic (minced); 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 teaspoon smoked paprika; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 0.75 teaspoon kosher salt (low sodium); 0.5 teaspoon black pepper; 2 can black beans (15 ounce each, no salt added, rinsed and drained); 3 package cauliflower rice (12 ounce each, frozen); 3 tablespoon lime juice (divided); 0.5 cup fresh cilantro (chopped, for garnish)

Flavorful chicken and bell peppers tossed in a vibrant seasoning blend, served over a bed of low-carb cauliflower rice with savory black beans. A perfect meal prep dish that's delicious fresh or reheated.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 9
Cuisine: Mexican
Difficulty: Easy
Cost: $3.67/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Calorie
High-Protein
Low-Sugar
Low-Saturated-Fat
Egg-Free
Soy-Free
Low-Fat

Ingredients

2.75 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
2 tablespoon olive oil
2 yellow onions (large, sliced thin)
3 bell peppers (large, sliced)
2 clove garlic (minced)
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon smoked paprika
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
0.75 teaspoon kosher salt (low sodium)
0.5 teaspoon black pepper
2 can black beans (15 ounce each, no salt added, rinsed and drained)
3 package cauliflower rice (12 ounce each, frozen)
3 tablespoon lime juice (divided)
0.5 cup fresh cilantro (chopped, for garnish)

Instructions

In a large bowl, toss the chicken breast strips with 1 tablespoon of the olive oil, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), kosher salt, and black pepper. Ensure the chicken is evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced yellow onions and bell pepper slices, and cook for 5-7 minutes until they begin to soften and lightly char, stirring occasionally.
Add the minced garlic to the skillet with the vegetables and cook for 1 minute more until fragrant. Transfer the cooked vegetables to a separate bowl.
Return the skillet to medium-high heat. Add the seasoned chicken strips in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning once, until cooked through and lightly browned.
Return the cooked vegetables to the skillet with the chicken. Stir in the rinsed black beans and 2 tablespoons of the lime juice. Cook for 2-3 minutes to heat through.
Meanwhile, prepare the cauliflower rice. Heat a large non-stick skillet over medium-high heat. Add the frozen cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Stir in the remaining 1 tablespoon of lime juice.
Divide the cauliflower rice among serving bowls, then top with the chicken and vegetable mixture. Garnish with fresh cilantro, if desired, before serving.

Notes

Store leftover fajita mixture and cauliflower rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

Calories: 358
Protein: 40.5 g
Carbohydrates: 30.5 g
Fat: 7.3 g
Fiber: 8.7 g
Sodium: 648 mg
Saturated Fat: 1.1 g
Sugar: 5.5 g
Cholesterol: 98 mg