Chicken Fajita Bowl
Low-carb chicken fajita bowl with cauliflower rice.
cooking spray
skinless, boneless chicken breast halves, diced
1
pound
salt and ground black pepper to taste
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sweet onion, sliced
⅓
large
green bell pepper, sliced
⅓
red bell pepper, sliced
⅓
yellow bell pepper, sliced
⅓
diced tomatoes and green chiles (such as RO*TEL)
1
(10 ounce) can
frozen cauliflower rice
1
(10 ounce) package
shredded mild Cheddar cheese
1
cup
avocado, diced
½
salsa
2
tablespoons
sour cream
2
tablespoons
 Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.
  Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
  Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
  Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.
