Dinner · Mexican
Chicken fajita bowls with cauliflower rice
Smoky chicken strips and charred peppers and onion over lime cauliflower rice, with salsa and Greek yogurt.
- Serves
- 3
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 bowls- 500 g chicken breast, boneless skinless
- 300 g mixed bell peppers, sliced
- 150 g red onion, sliced
- 500 g cauliflower rice
- 1 tsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 lime, zested and juiced
- 100 g salsa
- 100 g plain nonfat greek yogurt
Method
Cut the chicken into strips and toss with the chili powder, cumin, paprika, garlic powder and half the salt.
Heat the oil in a large non-stick pan over high heat and cook the chicken for 6 minutes, until browned and cooked through. Move to a plate.
Cook the peppers and onion in the same pan for 6 minutes, until charred at the edges.
In another pan, cook the cauliflower rice with the rest of the salt for 5 minutes, until tender, then stir in the lime zest and juice.
Divide the cauliflower rice between three bowls, top with the chicken and vegetables, and finish with salsa and yogurt. Keeps 3 days in the fridge.