Chicken fajita bowl
Spiced chicken strips with charred pepper and onion over cauliflower rice, topped with avocado and lime.
- Hands-on
- 28 min
- Total time
40 min, show breakdown
- Prep 15 min
- Cook 18 min
- Clean up 7 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $4.35
Per serving
- Calories
- 456
- Protein
- 50 g
- Fiber
- 7.4 g
- Net carbs
- 9.7 g
- Fat
- 21 g
High in (% Daily Value per serving): Vitamin C 173%, Niacin (B3) 134%, Vitamin B6 131%, Selenium 86%, Riboflavin (B2) 43%, Folate 38%, Vitamin K 34%, Potassium 32%, Vitamin E 28%, Thiamin (B1) 28%, Magnesium 25%, Zinc 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 2 breasts chicken breast, boneless skinless (400 g)
½ head cauliflower (300 g)
Same amount as: about 2¾ cups.
- 1 medium red bell pepper (120 g)
- ¼ medium red onion (28 g)
1 tsp chili powder (2.7 g)
Same amount as: 5 mL.
1 tsp ground cumin (2.1 g)
Same amount as: 5 mL.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
- ½ medium avocado (68 g)
1 tbsp lime juice (15 g)
Same amount as: 15 mL, ½ lime squeezed from fresh limes.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Cook the chicken in rounds if it will not fit in one layer.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (478 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 456 | ||
| Total fat | 21 g | 27% | |
| Saturated fat | 3.5 g | 18% | |
| Cholesterol | 146 mg | 49% | |
| Sodium | 336 mg | 15% | |
| Total carbohydrate | 17 g | 6% | |
| Dietary fiber | 7.4 g | 27% | |
| Total sugars | 6.4 g | ||
| Net carbs† | 9.7 g | ||
| Protein | 50 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1,485 mg | 32% | |
| Vitamin A | 135 mcg | 15% | |
| Vitamin C | 156 mg | 173% | |
| Vitamin E | 4.2 mg | 28% | |
| Vitamin K | 41 mcg | 34% | |
| Thiamin (B1) | 0.34 mg | 28% | |
| Riboflavin (B2) | 0.56 mg | 43% | |
| Niacin (B3) | 21 mg | 134% | |
| Vitamin B6 | 2.2 mg | 131% | |
| Folate | 153 mcg | 38% | |
| Vitamin B12 | 0.42 mcg | 18% | |
| Magnesium | 104 mg | 25% | |
| Zinc | 2.3 mg | 21% | |
| Selenium | 47 mcg | 86% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Cut the chicken into 1 cm (½ in) strips. Toss with the chili powder, cumin, salt and pepper. Slice the pepper and onion into thin strips.
Grate the cauliflower on the large holes of the box grater.
Done looks like: Small pieces the size of rice grains. Heat ½ tbsp oil in the skillet on medium-high. Cook the cauliflower 5 minutes, stirring now and then. Divide it between two bowls.
Done looks like: Hot and tender with a little bite, a few golden bits. Add another ½ tbsp oil. Lay the chicken in one layer. Cook 3 minutes without moving, then turn and cook 3 minutes more.
Done looks like: Browned on both sides. The thickest strip reads 74 °C / 165 °F. Move the chicken to the bowls. Add the rest of the oil, the pepper and the onion. Cook 4 minutes, stirring once or twice.
Done looks like: Soft, with charred edges. Add the pepper and onion to the bowls. Top with sliced avocado and the lime juice.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Box grater $10–20
What to look for
- Four sides, including a coarse side for cheese and vegetables
- Stable base that does not slide
Skip: Rotary graters. A box grater does more.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Wet, mushy cauliflower rice | Covered with a lid, or cooked on low heat. | Cook it uncovered on medium-high so the water steams off. |
| Grey chicken with no browning | Too many strips in the pan at once. | Cook in two rounds with space between the strips. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 28 min, total 40 min. | 456 kcal 50 g protein 7.4 g fiber 9.7 g net carbs 21 g fat |
| Vegetarian | Firm tofu instead of chicken. Also vegan. Hands-on 28 min, total 40 min. | 429 kcal 30 g protein 11 g fiber 10 g net carbs 29 g fat |
| Higher carb | Brown rice instead of cauliflower. Hands-on 25 min, total 68 min. | 588 kcal 50 g protein 6.1 g fiber 39 g net carbs 22 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook chicken to at least 74 °C / 165 °F in the thickest part.