CHICKEN FAJITA BOWL

Smoky, Zesty, Filling

Craving fajitas without the carb crash? Try this Chicken Fajita Bowl recipe. Organic chicken breast strips with peppers and onion, seared until charred, served over cauliflower rice with a squeeze of lime. 36g of protein per serving and low glycaemic.Organic chicken breast strips with peppers and onion, seared until charred, served over cauliflower rice with a squeeze of lime. 36g of protein per serving and low glycaemic.

Suitable for Dairy Free Diet, Gluten Free Diet, High Protein Diet, Low Carbohydrate Diet, Low Glycaemic Diet

Serves: 2 |

Cook Time: 20 minutes

Ingredients

2 organic chicken breasts (approx. 160g each), sliced into strips
1 red pepper, sliced
1 yellow pepper, sliced
1 onion, sliced
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chilli powder
2 tablespoons olive oil
Juice of 1 lime
1 large cauliflower, riced (or 500g pre-riced cauliflower)
Small handful fresh coriander, chopped
Salt and black pepper

Directions

CONVENTIONAL METHOD

Toss chicken strips with smoked paprika, cumin, chilli powder and a tablespoon of olive oil. Season with salt and pepper.
Heat a griddle pan or large frying pan over high heat. Cook chicken for 5-6 minutes, turning occasionally, until charred and cooked through. Remove and set aside.
In the same pan, add the remaining olive oil, peppers, onion and garlic. Cook for 5-6 minutes until softened and starting to char.
Meanwhile, pulse cauliflower florets in a food processor until rice-like (or use pre-riced cauliflower). Sauté in a separate pan for 4-5 minutes until just tender.
Return chicken to the pan with the peppers and onion. Toss together.
Serve over the cauliflower rice, with lime juice squeezed over and coriander scattered on top.

THERMOMIX METHOD

Add cauliflower florets to Thermomix bowl. Chop 5 sec/speed 5 until rice-like texture. Set aside.
Add garlic to the bowl. Chop 3 sec/speed 5.
Add olive oil, smoked paprika, cumin and chilli powder. Sauté 2 min/120°C/speed 1.
Add peppers and onion. Cook 6 min/100°C/reverse/speed 1.
Add chicken strips. Cook 6 min/100°C/reverse/speed 1 until cooked through.
Sauté the cauliflower rice separately on the stove while the chicken finishes (or cook it in batches).
Serve the chicken and vegetables over the cauliflower rice, with lime juice and coriander scattered on top.