recipes

Skillet Chicken Fajita Cauliflower Rice Bowls

Yummy. Fast. Easy. Healthy. The end.

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I’ve been seeing cauliflower rice a lot recently, so I wanted to try it out. I am by no means anti carb, but I know that lower carb works for some. At my house we do a good mix during the week usually of low or moderate carb. Using the cauliflower as rice does make it a filling meal with an extra dose of veggies you wouldn’t get otherwise, so if you want to do rice or quinoa you could replace the cauliflower or mix it in. I really believe that you can fit all sorts of foods into a healthy diet. Being able to eat a variety of foods is awesome. Knowing you aren’t restricted in your food choices helps you to eat the things you want, the amount you need, and you can move on without feeling guilty. That’s part of mindful and intuitive eating.

I’ll get off my nutrition soap box now. That can be it’s own post. Probably will be in the near future…

To get to the recipe though. This is a low carb, veggie filled, and protein packed flavorful meal. I couldn’t ask for a better easy week night dinner. You can go about make cauliflower rice in a couple of ways. I bought a premade frozen microwavable steamer bag. Super easy. You can also make your own in the food processor with a fresh head of cauliflower or frozen cauliflower florets.

This is quick and easy with the frozen steamer bags. When my chicken and veggies were almost done cooking I just popped it in the microwave for 4 minutes and then it was ready to eat.

This whole meal can be made in less than 30 minutes. I used my awesome cast iron skillet to make this. Any large skillet will work though.

PS- I added sliced hot link to this because my husband was craving it and loves them. That’s what the red round slices are. They aren’t mentioned in the recipe below though because they were just a last minute add in. Feel free to copy though.

Skillet Chicken Fajita Cauliflower Rice Bowls

servers 2-4

1 bag frozen cauliflower rice

1/2-1 lbs chicken breast (I used one large breast)

bell peppers (any color)

1/2-1 small white onion

1/2 packet low sodium taco seasoning

salt and pepper to taste

1/4 c water

Optional toppings- sour cream, cilantro, avocado, salsa

 

Heat skillet over medium high heat with non stick spray.

Slice chicken into thin strips. Sprinkle with about a 1/4 of the taco seasoning mix, or amount desired.

Cook chicken in skillet for approximately 5-10 minutes depending on how thinly sliced till almost cooked through. Stir occasionally.

While chicken cooks, cut bell pepper and onion into thin strips. Use approximately 1 bell pepper. I used a little of  a red, orange, and yellow pepper.

Once chicken is almost cooked through, add the peppers and onions. Season the whole skillet with another 1/4 of the taco seasoning and salt and pepper to taste. Stir to mix.

Microwave the cauliflower rice according to the directions. Continue to stir chicken mixture occasionally. Cook 4-6 minutes, or till veggies reach desired tenderness.

Spoon 3/4-1 cup rice into a bowl and top with the chicken, peppers and onions. Garnish with fresh or dried cilantro. Add salsa, avocado, and sour cream as desired.

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