Chicken Fajita Bowl

Ingredients

• •1 1/2 pounds chicken breast, thinly sliced (net carbs →)
• •2 tablespoons olive oil, divided (net carbs →)
• •1 tablespoon chili powder
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder (net carbs →)
• •1 teaspoon salt
• •1 red bell pepper, sliced (net carbs →)
• •1 green bell pepper, sliced (net carbs →)
• •1/2 medium onion, sliced (net carbs →)
• •4 cups riced cauliflower (net carbs →)
• •1 avocado, sliced (net carbs →)
• •1/2 cup sour cream (net carbs →)
• •1 lime, cut into wedges (net carbs →)

Instructions

1. 1In a bowl, toss the sliced chicken with 1 tablespoon of olive oil, the chili powder, cumin, paprika, garlic powder, and salt.
2. 2Heat a large skillet over high heat and cook the chicken in a single layer for 5 to 6 minutes until charred and cooked through. Remove to a plate.
3. 3Add the remaining oil and the peppers and onion, and cook for 4 to 5 minutes until crisp-tender and lightly charred.
4. 4Meanwhile, warm the riced cauliflower in a separate pan for 4 to 5 minutes until tender, and season with salt.
5. 5Divide the cauliflower rice among four bowls and top with the chicken and vegetables.
6. 6Finish each bowl with avocado, a dollop of sour cream, and a squeeze of lime.