Fajita Bowls

Fajita Meat

Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5
Calories: 221kcal

Equipment

  • Large Skillet

Ingredients

  • 1 TBS olive oil
  • 1/2 green bell pepper sliced
  • 1/2 onion sliced
  • 2 yellow mini sweet pepper sliced
  • 2 orange mini sweet sliced
  • 2 lbs cooked chicken flank steak, or another type of lean meat sliced thin (can be grilled or left over)
  • Salt and pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Dash of cumin
  • Dash of paprika
  • Dash of cayenne pepper

Instructions

  • Heat olive oil in large skillet on medium heat. Add in all sliced vegetables, saute for 4-5 min. Add sliced meat and season. Let saute for additional 4 minutes so flavors all cook together.
  • Can be served with low-carb tortilla shells or over Spanish cauliflower rice.
  • Serve with favorite toppings

Notes

This recipe makes 5- 6.4 oz servings. Macronutrients are broken down using chicken. Calories per serving: 221; Fat per serving: 5g; Carbs per serving: 4g; Protein per serving: 41g.

Spanish Cauliflower Rice

Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican
Servings: 5
Calories: 64kcal

Equipment

  • Skillet

Ingredients

  • 1 TBS olive oil
  • 1/8-1/4 onion diced
  • 2 garlic cloves diced
  • 1 TBS tomato paste
  • 2-12 oz pkgs cauliflower rice about 4 cups
  • 1/2 tsp chili powder
  • Dash of cumin
  • Sea salt to taste

Instructions

  • Heat olive oil in large skillet on medium heat. Add in onion and garlic cloves, sauteing for 3-4 minutes. Stir in tomato paste, riced cauliflower, and seasonings. Cook for 6 minutes only stirring 1 time. DO NOT over cook. Cauliflower will become mushy if over cooked. Serve in bowls topped with fajita meat and favorite toppings.

Notes

This makes about 5-3/4 cup servings. Calories per serving: 64; Fat per serving: 3g; Carbs per serving: 8g; Protein per serving: 3g

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