Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 cups (300g) cauliflower rice (fresh or frozen)
- 1/2 avocado, diced (Optional)
- 2 tablespoons sour cream or Greek yogurt (Optional)
- 2 tablespoons chopped cilantro (Optional)
- Lime wedges, for serving (Optional)
- Shredded cheddar cheese (small amount, if desired) (Optional)
- Hot sauce (your favorite brand) (Optional)
Instructions:
- In a large bowl, combine the chicken strips with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well and let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
- While the chicken marinates, slice the bell peppers and onion. Mince the garlic.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned (about 5-7 minutes). Internal temperature should reach 165°F (74°C).
- Add the sliced bell peppers and onion to the skillet with the chicken. Add the minced garlic. Cook, stirring occasionally, until the vegetables are tender-crisp (about 5-7 minutes). Season with salt and pepper to taste.
- If using frozen cauliflower rice, microwave according to package directions. If using fresh, steam or sauté until tender.
- Divide the cauliflower rice between two bowls. Top with the chicken and fajita vegetables.
- Garnish with your favorite toppings such as avocado, sour cream/Greek yogurt, cilantro, lime wedges, cheese, and hot sauce.
- Serve immediately. Enjoy!