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Chicken Fajita Fried "Rice" in a shallow bowl with lime wedges. Glass of cider, garnish dish of cilantro leaves, and bowl of chicken fajita fried "rice" in the background.

Chicken Fajita Fried "Rice" {Paleo, Whole30}

Katie AdamsKatie Adams
This healthy meal is quick and easy to make. It's loaded with earthy fajita flavor and veggie packed!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 198 kcal

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.
    Raw sliced chicken breast seasoned with fajita spices on a cutting board.
  • 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.
    Fajita seasoned sliced chicken breasts cooking in a large skillet.
  • Add diced onion, poblano, and a couple pinches of salt. Sauté until starting to soften.
    Diced onions and poblano peppers cooking in a large skillet.
  • 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.

Notes

*This is the Homemade Fajita Seasoning I use. Feel free to use your favorite pre-packed seasoning if you prefer.

Nutrition

Calories: 198kcalCarbohydrates: 8gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 839mgPotassium: 660mgFiber: 2gSugar: 3gVitamin A: 1816IUVitamin C: 79mgCalcium: 48mgIron: 3mg
Keyword easy, keto friendly, low calorie, paleo, quick, veggie loaded, whole30
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