Chicken Fajita Cauliflower Rice Bowls

Yields:
4
Prep Time:
20 mins
Total Time:
50 mins
Because a diet without Mexican food is one we can't stick to.
Advertisement - Continue Reading Below
Ingredients
- 1 lb. boneless skinless chicken breasts
- 3 bell peppers, sliced
- 1 sweet onion, sliced
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 24 oz. bag frozen riced cauliflower
- 1/3 cup freshly chopped cilantro
- 2 Tbsp. lime juice
- Cheese, sour cream, and avocado, for serving
Directions
- Step 1Preheat oven to 400º. Arrange chicken breasts on half of a large rimmed baking sheet, then arrange peppers and onions along remaining half. Drizzle chicken and vegetables with olive oil.
- Step 2In a small bowl, add chili powder, paprika, cumin, garlic powder, and salt, and stir to combine. Sprinkle mixture over chicken and vegetables, tossing to coat both sides, then bake until internal temperature of chicken reads 170º on an instant-read thermometer and vegetables are roasted, 30 minutes.
- Step 3Meanwhile, prepare riced cauliflower according to package directions. Once cooked, toss with cilantro and lime juice.
- Step 4Serve chicken and vegetables over cauliflower rice with cheese, sour cream, and avocado.
Advertisement - Continue Reading Below

Braised Chicken Thighs

25 Salads With Chicken

One-Pan Coconut-Lime Chicken

85 Summer-Inspired Chicken Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below