Mexican Chicken Fajita Bowl with Pico and Cauliflower

Ingredients

• 1.5 lb Chicken breast (thinly sliced)
• 2 Eggs
• 2 cups Spinach
• 5 cups Cauliflower rice
• 3 Bell peppers (sliced)
• 1 Yellow onion (sliced)
• 2 tbsp Olive oil
• 2 tbsp Lime juice
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 2 cloves Garlic (minced)
• 3/4 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Diced tomatoes
• 1/4 cup Cilantro (chopped)(optional)

Instructions

1. 1

   Mix chili powder, cumin, smoked paprika, salt, pepper, minced garlic, and 1 tbsp olive oil. Toss with chicken and let sit 10 minutes.

2. 2

   Sauté onion and bell peppers in a hot skillet with remaining olive oil until blistered and tender, 6–8 minutes. Remove to a bowl.

3. 3

   Sear chicken in the same skillet until cooked through and caramelized, 6–9 minutes. Return peppers and onions to combine.

4. 4

   Pico de gallo: mix diced tomatoes with lime juice and cilantro (if using).

5. 5

   Cauliflower rice: sauté cauliflower rice in a dry pan 5–7 minutes; season with a pinch of salt and lime.

6. 6

   Optional egg: scramble eggs in a small skillet until just set; serve on top for extra protein.

7. 7

   Build bowls: cauliflower rice, fajita chicken/peppers, spinach (wilted quickly in the last minute if desired), pico, and eggs.