Pan-Seared Chicken Fajita Bowls

Name: Pan-Seared Chicken Fajita Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound boneless, skinless chicken breast; 2 bell peppers (red or yellow, sliced); 1 yellow onion (sliced); 2 tablespoon olive oil; 2 tablespoon fajita seasoning; 20 ounce cauliflower rice; 2 avocados (sliced); 0.25 cup fresh cilantro (chopped); 1 lime (cut into wedges); 0.75 teaspoon salt; 0.5 teaspoon black pepper

Flavorful chicken breast and vibrant bell peppers quickly seared, served alongside fluffy cauliflower rice and creamy avocado for customizable, low-carb, and high-protein fajita bowls.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.30/serving

Dietary

Gluten-Free
Low-Carb
High-Protein
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar

Ingredients

1.5 pound boneless, skinless chicken breast
2 bell peppers (red or yellow, sliced)
1 yellow onion (sliced)
2 tablespoon olive oil
2 tablespoon fajita seasoning
20 ounce cauliflower rice
2 avocados (sliced)
0.25 cup fresh cilantro (chopped)
1 lime (cut into wedges)
0.75 teaspoon salt
0.5 teaspoon black pepper

Instructions

Slice the boneless, skinless chicken breast into thin strips. Slice the bell pepper and yellow onion into thin strips. In a large bowl, toss the chicken with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
Add the sliced bell pepper and yellow onion to the same skillet. Sauté for 5-7 minutes until tender-crisp. Stir in the remaining 1 tablespoon of fajita seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
While the vegetables cook, microwave or steam the frozen cauliflower rice according to package directions, or cook in a separate pan until heated through.
To serve, place cauliflower rice in individual bowls. Top with portions of the cooked chicken and sautéed fajita vegetables. Garnish with sliced avocado, chopped fresh cilantro, and lime wedges for squeezing.

Notes

Leftovers store well for 3-4 days; store chicken and vegetables separately from avocado and cilantro to maintain freshness.

Nutrition (per serving)

Calories: 330
Protein: 29.5 g
Carbohydrates: 18.6 g
Fat: 16.7 g
Fiber: 7.7 g
Sodium: 514 mg
Saturated Fat: 2.3 g
Sugar: 7.1 g
Cholesterol: 80 mg