Chicken Fajita Cauliflower Rice Bowl
3 Bell peppers (any color), sliced thin
1 Large sweet onion, sliced thin
1.25 lb Chicken breast, diced into bite size pieces
4 (12 oz) bags Cauliflower rice
1 tbs Chili powder
2 tsp Cumin
2 tsp Garlic Salt
1 tsp Onion powder
1 tsp Salt (or to taste)
1/2 tsp Pepper (or to taste)
1-2 pkts sweetener
Combine everything for the seasoning in a small bowl. Stir until combined.
Spray large skillet with cooking spray. Heat over medium high heat. Add onions and peppers to the pan, and add 1/3 cup water. Cover skillet, letting peppers and onion cook until tender, (about 2-4 minutes). Remove lid and stir. Alllow the any remaining water to cook off. Add half of the seasoning to the pan and stir. Once peppers and onions are cooked to your desired tenderness, remove from the pan. Set aside.
Re-spray the skillet and add the chicken. Cook chicken over medium high heat until golden brown on both sides, and cooked through. Add the rest of the seasoning in the last few minutes of cooking, along with 1-2 tbs water. Allow water to cook off, and seasoning to coat chicken. Once chicken is done, remove from pan.
Microwave the cauliflower rice to desired doneness.
Once everything is cooked, divide cauliflower rice into desired portions, followed by peppers and onions, and cooked chicken in each. Store in fridge for up to one week, or freezer for up to 3 months. Warm before serving if desired, and serve with avocado, fresh salsa, lime, plain nonfat greek yogurt, cilantro, or toppings of choice!