Kris Kirkham//Hearst Owned

Chicken Fajita Bowl with Cauliflower Rice

Name: Chicken Fajita Bowl with Cauliflower Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 medium skinless chicken breasts, cut into finger-sized strips; 2 mixed colour peppers, cut into 1cm strips; 1 red onion, cut into 8 wedges through the root; 2 tsp. hot smoked paprika; 1 ground cumin; Juice 2 limes; 1 tbsp. olive oil; 400 g cauliflower florets, about 1 large cauliflower; Large handful coriander, roughly chopped 4tbsp guacamole; 4 tbsp. guacamole; 4 tbsp. reduced-fat soured cream

Cauliflower makes a great low-carb substitute to rice, although if you fancy something a little more hearty, use cooked brown basmati (but don’t whizz it).

By The GH Kitchen TeamPublished: 17 February 2020

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This bowl contains all of the flavours of fajitas but is a healthier, low-carb version since we substitute the tortilla for cauliflower rice. This colourful meal with deliciously spiced chicken, nourishing mixed peppers and guacamole is a very quick and simple mid-week meal to whip up.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

297

Ingredients

4 medium skinless chicken breasts, cut into finger-sized strips
2 mixed colour peppers, cut into 1cm strips
1 red onion, cut into 8 wedges through the root
2 tsp. hot smoked paprika
1 ground cumin
Juice 2 limes
1 Tbsp. olive oil
400 g cauliflower florets, about 1 large cauliflower
Large handful coriander, roughly chopped 4tbsp guacamole
4 Tbsp. guacamole
4 Tbsp. reduced-fat soured cream

Directions

1. Step 1Mix chicken, peppers, onion, spices, lime juice and 1tsp fine salt in a large non-metallic bowl. Cover and chill for at least 30min (up to 6hr).
2. Step 2Brush a large griddle pan with oil and heat over medium-high heat. Cook the chicken and vegetable mixture for 8-10min, turning regularly, until chicken is cooked.
3. Step 3Meanwhile make the cauliflower rice. Whizz the florets in a food processor until they resemble rice. Heat a large frying pan over medium heat. Add cauliflower and cook for 5min, stirring regularly, until tender and piping hot. Stir through the coriander and plenty of seasoning.
4. Step 4Divide cauliflower rice between 4 bowls, top with the chicken mixture and serve with guacamole and soured cream.

Per Serving:

Calories: 297
Protein: 32g
Total fat: 12g
Saturates: 3g
Carbs: 12g
Total sugars: 9g
Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time