Chicken Fajita Bowl with Cauliflower Rice

• Gluten free

• Meat

  • 2 Chicken breasts, large skinless boneless

• Produce

  • 1 Avocado
  • 3 Bell peppers, orange, and yellow red
  • 1 cup Cauliflower rice with cilantro and lime
  • 1/4 cup Cilantro
  • 2 Garlic cloves
  • 1 Red onion, small
  • 1 cup Tomatoes, fresh

• Condiments

  • 2 tbsp Lime juice or lemon juice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on flavourandsavour.com

Description

Ingredients

• 2 large skinless boneless chicken breasts
• 2 Tablespoons oil (like grapeseed)
• 1 small red onion, sliced thinly
• 3 bell peppers, red, orange, and yellow
• 1 cup fresh tomatoes, chopped
• 1 avocado, peeled, pit removed and sliced
• 1 cup cauliflower rice with cilantro and lime
• Marinade Ingredients:
• 2 Tbsp lime juice or lemon juice
• 3 Tbsp olive oil
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ cup chopped cilantro

Directions

• If your chicken breasts are quite thick, slice them horizontally so they will cook quickly. Set aside in a glass dish.
• Combine all marinade ingredients and pour over chicken breasts. Allow to marinate for 1 - 2 hours or up to 8 hours in the fridge.
• Slice onion and peppers and chop tomatoes and set aside.
• Prepare cauliflower rice (see easy instructions here).
• Heat oil in skillet until it shimmers. Carefully add chicken breasts and sear. Cook on each side for about 5-7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers 165°F and juices run clear. Remove from pan, cover with foil and let rest while you assemble the bowls.
• Peel and slice avocado last to prevent browning. Add chicken to dish, drizzle with pan juices and serve immediately.