Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Keto, Low Calorie, Veggie Loaded
This fajita seasoned fried cauliflower rice is a fun twist on a classic dish. It's a healthy recipe that is veggie loaded with onions, bell peppers, and cauliflower rice. While it's brimming with all the earthy, warm, and slightly sweet flavors of classic fajitas, it is cooked like fried rice!
Why I Love This Recipe
This quick 25-minute recipe is perfect for quick weeknight dinners. Chicken Fajita Fried "Rice" also reheats well and makes great leftovers!
The addition of cauliflower rice in place of traditional rice is a fun and easy way to add more veggies in your diet. Additionally, it's mild flavor makes it a great kid friendly dish. It has been kid approved by my 6 year old who especially loves the seasoned chicken in this recipe. Plus, it is a low calorie meal! Seconds please!!
Cooking Tips
Adding the lime juice last ensures the flavor remains fresh and bold in this recipe. Cooking it too long will diminish it's flavor.
I like to serve this dish topped with Pico de Gallo, Homemade Guacamole or avocado slices, and shredded lettuce. My son likes dairy free cheddar cheese with it.
If you don't need this meal to be paleo, Whole30, or Keto compliant, feel free to use white or brown rice instead of cauliflower rice. It will still be filled with veggies, healthy and delicious.
You could use steak or shrimp in place of chicken if you prefer. Or for a special treat use all three!
If you want to make this meal vegan friendly, replace chicken with seasoned, fried, firm tofu. Or, instead of tofu add extra vegetables. Mushrooms, zucchini and corn would be great in this dish. Black beans would also be a delicious protein addition.
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📖 Recipe
Chicken Fajita Fried "Rice" {Paleo, Whole30}
Equipment
- 1 Large deep skillet
- 1 Wooden Spoon
- measuring cups and spoons
- 1 Slotted spoon
- 1 Medium bowl
Ingredients
- 1.5 tablespoon neutral oil
- 1.5 lbs chicken breast thinly sliced
- ¼ teaspoon salt plus extra pinches of salt
- 1 batch Homemade Fajita Seasoning* divided
- 1 med onion medium diced
- ½ poblano pepper small diced
- 1 12oz pkg frozen cauliflower rice
- 1 med orange bell pepper medium diced
- 1 med red bell pepper medium diced
- 1 med green bell pepper medium diced
- ½ teaspoon salt
- 1½ tablespoon lime juice
Instructions
- Add oil to large deep skillet and heat on MED until pan is very warm 2-3 minutes.
- Evenly season sliced chicken breasts with 1 tablespoon Homemade Fajita Seasoning and ¼ teaspoon salt.
- Add about ½ the diced chicken to warmed pan, keeping space between each piece. Cook undisturbed to brown about 2 minutes on then flip and brown for another minute. Remove with a slotted spoon to medium bowl and set aside.
- Add diced onion, poblano, and a couple pinches of salt. Sauté until starting to soften.
- Add cauliflower rice and mix thoroughly, make sure all frozen chunks are broken apart. Add bell peppers and 3 pinches of salt. Sauté stirring often until all veggies are softened about 3-5 minutes. Add 3 tablespoon Homemade Fajita Seasoning and ½ teaspoon salt. Stir to mix well and cook about 1 minute.
- Add chicken and accumulated juices back to pan. Pour lime juice over dish and stir until well combined. Cook another 1-2 minutes until heated through. Serve warm. Topping suggestions include: guacamole, shredded lettuce, and Pico de Gallo.
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