Chicken Fajita Bowl

Name: Chicken Fajita Bowl
Total time: 41
Yield: 2
Ingredients: cooking spray; 1 pound skinless, boneless chicken breast halves, diced; 1 pinch salt and ground black pepper to taste; ⅓ large sweet onion, sliced; ⅓ green bell pepper, sliced; ⅓ red bell pepper, sliced; ⅓ yellow bell pepper, sliced; 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®); 1 (10 ounce) package frozen cauliflower rice; 1 cup shredded mild Cheddar cheese; ½ avocado, diced; 2 tablespoons salsa; 2 tablespoons sour cream

Recipe by Erin Connolly from allrecipes.com

Dinner 41 Mins.

Ingredients

2 servings

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cooking spray
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1 pound skinless, boneless chicken breast halves, diced
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1 pinch salt and ground black pepper to taste
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⅓ large sweet onion, sliced
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⅓ green bell pepper, sliced
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⅓ red bell pepper, sliced
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⅓ yellow bell pepper, sliced

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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 (10 ounce) package frozen cauliflower rice
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1 cup shredded mild Cheddar cheese
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½ avocado, diced
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2 tablespoons salsa
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2 tablespoons sour cream

Instructions

Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.