Description
Ingredients
Scale
For The Chicken
- 1-1.5 lbs chicken breast
- 1/2 - 1 tsp chipotle powder (based on your preference for heat)
- 2 tbs avocado or olive oil
- 2 tbs tomato paste
- 1 tsp garlic salt
- Salt and pepper to taste
- Juice of half a lime
For The Cauliflower Rice
- 4 cups riced cauliflower
- ¼ cup chopped chilantro
- Juice of 1 lime
- 1 tsp garlic salt
- Salt and Pepper to taste
For the Fajita Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 white onion, sliced
- 1 tbs avocado or olive oil
- 1 tsp garlic salt
- 1 tsp cumin
Instructions
- Mix ingredients for chicken marinade (oil, lime juice, chipotle powder, garlic salt, tomato paste) in a small bowl
- Pat chicken breasts dry with a paper towel and place in a freezer bag with marinade and massage bag to coat chicken. Set aside.
- Warm a pan on medium high heat and spray with cooking spray (I use Chosen Foods Avocado Oil Spray
- Add in riced cauliflower, garlic salt, salt and pepper to taste and sauté until cauliflower is tender (about 5-7 minutes).
- Mix cauliflower with lime juice and chopped cilantro in a bowl and set aside
- Keeping pan on medium high heat, add 1 tbs oil and sliced onions. Sauté for about 1-2 minutes
- Add sliced bell peppers , garlic salt and cumin to pan and sauté until veggies are tender but crisp (about 4-5 minutes). Set aside.
- Add additional oil to pan if needed and cook chicken for 4-5 minutes per side (depending on thickness) or until no longer pink
- Assemble bowls with chicken, cauliflower rice and fajita vegetables
- Garnish with lime, cilantro and avocado if desired.
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 356
- Carbohydrates: 12
- Fiber: 4
- Protein: 42
Keywords: paleo, whole30, keto, meal prep, food prep
