Chicken Fajitas Cauliflower Rice Bowl Recipe

14 March 2020 Bookmark • 0

In case you grew up in Vancouver (or have visited), you’ve likely been to one of the Keg eating places. whilst it's miles more often than not recognised for steaks and ribs, i have a distinct reminiscence of ordering hen fajitas each unmarried time my buddies and i hit The Keg for an evening of dinner and new york Iced Teas (university years within the 90s intended mandatory lengthy Islands!) developing up in a town where Mexican and Tex-Mex eating places are few and a ways among, a hot plate of scorching cumin-spiced chook and veggies, followed with the aid of tortillas and all of the fixings, changed into a welcome novelty.

Nowadays, I’m greater centered on wholesome weeknight dinner thoughts than ny Iced Teas with my pals (though I actually wouldn’t flip down a night time of reliving my wayward youngsters). these easy hen fajitas, turned into low carb cauliflower rice bowls, are a welcome choice!

THE WAY TO MAKE FOWL FAJITAS:

the first step to any properly chook fajitas recipe is the marinade. Lime juice, olive oil, cumin, garlic, salt and pepper.
cut the chook breasts into strips, then transfer to a resealable plastic bag. Pour the marinade into the bag, seal and massage the marinade into the bird. Marinate in the fridge for at the least 1 hour and as much as 24 hours.
warmth some olive oil in a hot skillet, then add the chicken (discard the marinade), peppers and onions. cook till the bird is cooked via and the veggies are smooth.
transfer the bird and greens to a plate and cowl with foil to maintain heat till the cauliflower rice is cooked.
pinnacle the bowls with avocado, salsa verde, queso fresco, cilantro or any other toppings that you like!

INGREDIENTS:

The Chicken:

2 tablespoons fresh lime juice
2 tablespoons + 2 teaspoons olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground pepper
4 garlic cloves smashed with a knife
1 ½ pounds boneless skinless chicken breasts, cut into strips
3 bell peppers red, orange and/or yellow, cut into strips
1 onion cut into XX

The Cauliflower Rice:

1 tablespoon olive oil
3 cups cauliflower rice
1 teaspoon ground cumin
½ teaspoon kosher salt
For Serving (Optional):
salsa verde
sliced avocado
queso fresco
minced cilantro

INSTRUCTIONS:

The Chicken:

In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, cumin, salt and pepper. Add the garlic cloves.
Place the chicken in a resealable plastic bag. Pour the lime juice marinade over the chicken, seal the bag and massage to coat the chicken with the marinade. Place in the refrigerator and marinate for at least 1 hour and up to overnight.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
Add the chicken (discard any remaining marinade), bell peppers and onion to the skillet.
Cook, stirring frequently, until the chicken is cooked through and the vegetables are tender. Transfer to a large plate and cover with foil to keep warm.

The Cauliflower Rice:

Using the same large skillet, reduce the heat to medium and heat the olive oil.
Add the cauliflower rice, cumin and salt. Cook, stirring occasionally, until the cauliflower rice is tender, 4 to 5 minutes.
Divide the cauliflower rice between 4 bowls and divide the chicken mixture evenly between the bowls (about 1 ¼ cups chicken filling for each serving).
Garnish with salsa, avocado, queso fresco and cilantro, as desired. Serve.