Chicken Fajita Bowls

Chicken Fajita Bowls

Servings
SERVINGS

2

Prep Time
PREP TIME

20 Min

Cook Time
COOK TIME

20 Min

These tasty and colorful bowls offers a veggie-filled twist on a Southwestern classic.

FEATURED PRODUCTS

Green Giant® Rainbow Riced Cauliflower

Green Giant® Rainbow Riced Cauliflower
WHERE TO BUY
Chicken Fajita Bowls
Full Recipe

FULL RECIPE

Serving Size: 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Rainbow Riced Cauliflower

Lists of ingredients:

  • 1 /2 lb. chicken tenders, cut into strips if too thick
    1 red pepper
    1 orange pepper
    1 small red onion
    2 Tbsp. taco or fajita seasoning
    2 Tbsp. olive oil
    juice of 1 lime
    1 package Green Giant® Riced Veggies Rainbow Cauliflower
    1 Tbsp. chopped cilantro
    juice of ½ a lime, about 2 Tbsp.
    1 cup black beans
    1 cup Green Giant canned sweet corn
    1 cup salsa, to taste
    1 cup thinly sliced purple cabbage
    thinly sliced jalapeños, optional
    sour cream
    1 avocado
    ¼ cup salsa
    ½ tsp garlic powder
    juice of half a lime
    salt & pepper

Steps

STEPS

1 Toss chicken, peppers, onion, seasoning, olive oil and lime juice together in a large zip top plastic bag.
2 Heat olive oil in a large skillet, add chicken and veggies and sauté over medium heat until chicken is cooked through, and veggies are crisp-tender, about 10-12 minutes.
3 While chicken is cooking, microwave riced cauliflower for 5-6 minutes and drain.
4 Toss warm cauliflower with chopped cilantro, lime juice and salt and pepper
5 Toss corn and black beans with a ¼ cup salsa
6 Make quick guac by mashing avocado with salsa, garlic powder, lime juice and salt and pepper.
7 Spoon rice into bowls and top with fajitas, toppings and quick guac and serve with additional salsa.

TIPS & TRICKS

Serving Size: 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Rainbow Riced Cauliflower

  • 1 /2 lb. chicken tenders, cut into strips if too thick
    1 red pepper
    1 orange pepper
    1 small red onion
    2 Tbsp. taco or fajita seasoning
    2 Tbsp. olive oil
    juice of 1 lime
    1 package Green Giant® Riced Veggies Rainbow Cauliflower
    1 Tbsp. chopped cilantro
    juice of ½ a lime, about 2 Tbsp.
    1 cup black beans
    1 cup Green Giant canned sweet corn
    1 cup salsa, to taste
    1 cup thinly sliced purple cabbage
    thinly sliced jalapeños, optional
    sour cream
    1 avocado
    ¼ cup salsa
    ½ tsp garlic powder
    juice of half a lime
    salt & pepper

1 Toss chicken, peppers, onion, seasoning, olive oil and lime juice together in a large zip top plastic bag.
2 Heat olive oil in a large skillet, add chicken and veggies and sauté over medium heat until chicken is cooked through, and veggies are crisp-tender, about 10-12 minutes.
3 While chicken is cooking, microwave riced cauliflower for 5-6 minutes and drain.
4 Toss warm cauliflower with chopped cilantro, lime juice and salt and pepper
5 Toss corn and black beans with a ¼ cup salsa
6 Make quick guac by mashing avocado with salsa, garlic powder, lime juice and salt and pepper.
7 Spoon rice into bowls and top with fajitas, toppings and quick guac and serve with additional salsa.

Tips & Tricks

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