Chicken Fajita Bowls with Cauliflower Rice
Smoky chili-lime chicken and charred peppers over garlicky cauliflower rice, topped with avocado and sour cream. Builds four lunch-ready bowls.
- Prep20 min
- Cook20 min
- Total40 min
- Servings4
- Net carbs*9.4 g
- LevelEasy
All the sizzle of a fajita platter, packed into a bowl. Strips of chicken get a smoky rub of chili powder, cumin and paprika, then sear in a hot skillet next to sweet bell peppers and onion. Everything lands on a bed of quick cauliflower rice with lime, cilantro, avocado and a spoonful of sour cream. It reheats well, so it doubles as a week of lunches.
High heat and a roomy pan are what give the peppers those charred, smoky edges. If you crowd the skillet, the vegetables release water and steam into something soft and gray. Cook them in a single layer, and work in two batches if your pan is small. A few dark spots are flavor, not a mistake.
Ingredients
Makes 4 bowls. Tap an item to check it off.
Equipment
- 12-inch cast-iron or heavy skillet
- Food processor or box grater
- Mixing bowl
- Tongs
Instructions
- In a bowl, toss the chicken with 1 tablespoon avocado oil, the chili powder, cumin, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lime juice.
- Heat a 12-inch skillet over medium-high heat until very hot. Add the chicken in a single layer and cook 6 to 7 minutes, turning once, until browned and cooked through. Move to a plate.
- Add 1/2 tablespoon oil to the pan with the peppers and onion. Cook 5 to 6 minutes, stirring only every 2 minutes, until charred in spots and crisp-tender. Add them to the chicken.
- Add the remaining 1/2 tablespoon oil and the riced cauliflower with the last 1/4 teaspoon salt. Cook 4 to 5 minutes, stirring, until tender but not mushy.
- Take the pan off the heat and stir the remaining 1 tablespoon lime juice and half of the cilantro into the cauliflower rice.
- Divide the cauliflower rice among 4 bowls. Top with the chicken, peppers, avocado, sour cream, cheese and the rest of the cilantro.
Estimated nutrition per serving
- Calories
- 464
- Total carbs
- 16.3 g
- Fiber
- 6.9 g
- Net carbs
- 9.4 g
- Protein
- 46.1 g
- Fat
- 24.7 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Freeze the chicken for 15 minutes before slicing. Firm meat cuts into neat, thin strips much more easily.
- For meal prep, pack the avocado and sour cream separately and add them after reheating.
Substitutions
- Chicken breast → flank or sirloin steak Same weight, thinly sliced. Sear 2 to 3 minutes per side; carbs unchanged.
- Sour cream → plain Greek yogurt Same amount. Tangier and lower in fat; carbs stay about the same.
- Green bell pepper → zucchini strips Same weight. About 0.5 g fewer net carbs per serving.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Store the chicken, peppers and cauliflower rice in containers for up to 4 days. Keep toppings separate.
- Freezer
- Freeze the cooked chicken and peppers for up to 3 months. Cauliflower rice gets watery, so make it fresh.
- Reheat
- Microwave the chicken, peppers and rice together for 2 minutes, stirring halfway, or warm in a hot skillet for 4 to 5 minutes.
Questions cooks ask
Can I use frozen riced cauliflower?
Yes. Cook it straight from frozen and add 2 minutes so the extra water cooks off.
