Ingredients
1.5 lbs boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
2 cups cauliflower rice (fresh or frozen, thawed)
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lime, cut into wedges
Optional: Avocado slices or salsa for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add chicken to the skillet and season with cumin, paprika, chili powder, garlic powder, salt, and pepper.
Sauté the chicken for 5-7 minutes, until cooked through and lightly browned. Set aside.
In the same skillet, add onion and sauté for 3-4 minutes, until softened.
Add bell peppers and cook for 3 minutes more, until slightly tender.
Add cauliflower rice to the skillet and stir to combine with the peppers. Cook for 4-5 minutes, until heated through and slightly browned.
Return the chicken to the skillet and mix everything together gently.
Serve immediately with lime wedges on the side for squeezing over the top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To increase protein, consider adding a fried egg or Greek yogurt topping.
For a vegan version, substitute the chicken with tofu or mushrooms.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Mexican-American
- Diet: Low-Carb / High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 90mg