Keto Chipotle Chicken Fajita Bowl with Cilantro Lime Cauliflower Rice
How to Make It
Step 1
Crush the garlic and add it to a bowl with 2 tbsp olive oil, tomato paste, chipotle chili powder, 3 tsp lime juice, salt, and pepper. Whisk until combined, then add the chicken breasts. Coat the chicken in the marinade, then cover the bowl with plastic wrap and place it in the fridge for 30 minutes.
Step 2
Add the riced cauliflower to a microwave-safe bowl and cover with a lid. Microwave on high for 3-4 minutes. Mix in the chopped cilantro and 1 tsp lime juice. Season with salt and pepper and set aside.
Step 3
Slice the onions and peppers and add to a bowl. Drizzle 1 tbsp of olive oil, and season with paprika, oregano, salt, and pepper. Stir the vegetables and set them aside.
Step 4
Place a cast-iron skillet over high heat and drizzle 1 Tbsp of olive oil. When the oil starts smoking, add the chicken breasts to the skillet and cook for 4 minutes until charred around the edges. Flip the chicken and add the vegetables to the side of the pan and let everything cook for 2-3 minutes without stirring or flipping. Remove the chicken from the skillet and give the vegetables a quick mix to collect the lingering flavors, then transfer to a plate.
Step 5
To assemble, portion the cauliflower rice and add to the bottom of 2 serving bowls. Thinly slice the chicken and place it over the rice. Add the grilled vegetables, sliced avocado, and a lime or lemon wedge. Garnish with fresh cilantro and sliced jalapeno.
Ingredients
- Extra virgin olive oil – 4 tbsp
- Tomato paste – 0.5 tsp
- Chipotle Chili Powder – 0.5 tsp
- Garlic – 0.5 clove
- Lime juice, canned, bottled or boxed – 4 tsp
- Chicken Breast Boneless Skinless Raw – 10 oz
- Rice Cauliflower – 1 cup
- Cilantro – 2 tbsp, chopped
- Onion – 0.25 small
- Green bell peppers, raw – 0.33 medium – 2 1/2″ diameter x 2 3/4″
- Red bell peppers, raw – 0.33 medium – 2 1/2″ diameter x 2 3/4″
- Paprika – 0.5 tsp
- Oregano, ground – 0.25 tsp
- Avocado – 0.5 each