Low Carb Chicken Fajita Rice Bowl
by KetoFocus.com
Nutrition Facts
4
Servings
359
Calories
24g
Fat
24g
Protein
7g
Net Carbs
Enjoy as an easy keto lunch or dinner. Low carb chicken fajita rice bowl is a recipe you can meal prep ahead of time. Chicken and roasted red pepper are topped over a bed of spanish cauliflower rice. Top with sour cream and salsa for the ultimate mexican fare.
Spanish Cauliflower Rice Ingredients
- 4 cups riced cauliflower
- 1/2 cup diced tomatoes, canned or fresh
- 1 tablespoon stone ground mustard
- 2 tablespoons minced onion
- 1 clove garlic
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup chicken bone broth
- 1/2 cup diced zucchini
- 1/4 cup chopped cilantro
Toppings Ingredients
- 1 pound cooked chicken, grilled, rotisserie or leftover
- 2 bell peppers, sliced
- 3/4 cup sour cream
Low Carb Chicken Fajita Rice Bowl Directions
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1Start by making the spanish cauliflower rice. Add tomatoes, onion and garlic to a food processor and pulse until smooth. Set aside.
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2Over medium high heat, add avocado oil to a skillet. Then add cauliflower rice and saute for 2 minutes.
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3Add tomato mixture and cook for additional 2 minutes.
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4Add broth, salt, cumin and zucchini to the skillet. Cover and continue to cook until cauliflower rice and zucchini are softened and most of the liquid is gone. Remove from heat and stir in cilantro.
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5Add sliced bell pepper to the skillet with a splash of avocado oil. Saute over medium high heat until softened. Optional - roast bell pepper in the oven at 425 degrees.
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6Scoop spanish cauliflower rice into a bowl. Top with cooked chicken, bell pepper and sour cream. Add additional cilantro, salsa and guacamole if desired.
