Chicken Fajita Bowls with Cauliflower Rice

🧂 Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup lime juice

  (freshly squeezed from 4 to 5 juicy limes)
• 3 cloves garlic

  (minced)
• 1 tablespoon Swerve Brown Sugar Substitute

  (or brand of your choice)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 cup loosely packed cilantro leaves

  (roughly chopped)
• 1 pound chicken

  (cut into bite size pieces)
• 3 bell peppers

  (any combination of red, yellow, orange and/or green)
• 1 onion
• 1 tablespoon extra virgin olive oil
• 4 cups cauliflower rice

  (from one medium head of cauliflower)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 avocado

  (cut into slices)
• extra cilantro

  (optional, for garnish)

Instructions

• 1 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.
• 2 Reserve half of the marinade for later use.
• 3 Add the chicken to the remaining marinade, toss to coat, and let sit while you
  prepare the vegetables.
• 4 Cut the peppers and onions into thin strips and set aside.
• 5 Heat 2 large skillets over medium-high heat.
• 6 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 and tent with aluminum
  foil to keep warm.
• 7 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.
• 8 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.
• 9 Assemble the bowls with equal amounts of the cauliflower rice, chicken, and
  vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if
  desired.

Nutrition Info