Fajita Chicken W/ Cauliflower Rice

  • U Serves 2 People
  • P Prep: 00:15
  • P Cook: 00:20
Fajita Chicken W/ Cauliflower Rice

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 228

Calories from Fat 99

% Daily Values*

Total Fat 10.96


Saturated Fat 2.05


Polyunsaturated Fat 1.85

Monounsaturated Fat 6.37

Cholesterol 36.00


Sodium 816.75


Potassium 715.75

Total Carbohydrate 18.17


Dietary Fiber 5.58


Sugars 9.22

Protein 17.46

Vitamin A 72.38%

Vitamin C 382.50%

Calcium 4.00%

Iron 11.75%

* Nutritional Values are estimated and may vary

³ Description

Super tasty dinner, even better leftovers!

² Ingredients

  •  2 tsp Garlic Powder
  •  1/2 tsp Paprika
  •  2 dash Black Pepper
  •  2 dash Salt
  •  1.5 cup Cauliflower
  •  1 tablespoon Extra Virgin Olive Oil
  •  2 medium (approx 2-3/4" long, 2-1/2" dia) Bell Peppers
  •  1/4 tsp Cumin
  •  1/2 tsp Chili Powder
  •  1 tablespoon Soy Sauce
  •  6 oz, raw (yield after cooking, bone removed) Chicken Breast
  •  1 small Red Onions

q Directions

Cut chicken in cubes and season with salt, pepper, paprika, cumin, garlic powder and chili powder and mix in a bowl with olive oil and soy sauce. Set aside while chopping the green and yellow bell pepper and red onion.
Skewer all the chicken and cook on a griddle pan with a little bit of olive oil. Pan should be nice and hot when you add the chicken. As soon as you flip, add all the peppers and onions to the pan to cook in the nice browning on the pan from the chicken. Keep the peppers moving in the pan while the chicken finishes cooking. Chicken should only take a few minutes on each side, depending how big you cut pieces. Feel free to check by breaking one open!
For the cauliflower rice, add 'riced' cauliflower (raw cauliflower in food processor) with a little olive oil. Add a little salt, pepper and garlic powder, and cook for a few minutes.
Serve chicken and peppers over the cauliflower rice with sriracha!

Recipe Provided by @honestfoodieblog

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