Chicken Fajita Cauliflower Rice Bowls Recipes

CHICKEN FAJITA BOWLS WITH CAULIFLOWER RICE

Steps:

• Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend.
• Reserve half of the marinade for later use.
• Add the chicken to the remaining marinade, toss to coat, and let sit while you prepare the vegetables.
• Cut the peppers and onions into thin strips and set aside.
• Heat 2 large skillets over medium-high heat.
• Add the chicken to one skillet and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate.
• Add the olive oil and cauliflower rice to the second skillet and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
• After removing the chicken, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
• Assemble the bowls with equal amounts of the cauliflower rice, chicken, and vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if desired.

CHICKEN FAJITA CAULIFLOWER RICE BOWLS

Steps:

• Preheat 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.
• In 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.
• Meanwhile, prepare riced cauliflower according to package directions. Once cooked, toss with cilantro and lime juice.
• Serve chicken and vegetables over cauliflower rice with cheese, sour cream, and avocado.

CHICKEN FAJITA BOWL

Steps:

• Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
• Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
• Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
• Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

CAULIFLOWER RICE AND BEANS FAJITA BOWLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
• Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
• Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
• Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS

Steps:

• Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
• Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
• Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
• Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
• Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
• Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.