Raise your hand if you love fajitas! These have amazing flavor, and you can absolutely control how much heat you like with the amount of chipotle powder you add. I am kind of a medium-hot spice person myself. I added a whole teaspoon, and it was perfect. It wasn’t over the top hot to where you can’t taste the rest of your meal (but if you like that, perhaps add some jalapeños instead of just using them as a garnish like I did)!

You can make your own riced cauliflower easily in a food processor. I prefer to just have some organic riced cauliflower in the freezer so that it’s there whenever I want it (and for when I don’t have the extra time to rice it myself). You can get riced broccoli and a mix of the two as well! Delicious!

If you really, REALLY want some kind of a tortilla to have with your fajitas, I recommend the Siete brand as it uses gluten free flours like casava, cashew and almond. Just beware that, although lower carb and a much healthier choice as they are gluten free and minus a bunch of the typical junk in tortillas, they do still have plenty of carbs!

INGREDIENTS

Chicken:

• 1–1.5 lbs chicken breast (pasture raised, of course!)
• 1/2 – 1 tsp chipotle powder
• 2 Tbps avocado or olive oil
• 2 Tbps tomato paste
• 1 tsp garlic salt
• Salt and pepper to taste
• Juice of half a lime

Riced Cauliflower:

• 4 cups riced cauliflower
• ¼ cup chopped chilantro
• 1 lime, juiced
• 1 tsp garlic salt
• Salt and Pepper to taste

Veggies:

• 4 bell peppers (mix of colors), sliced
• 1 white onion, sliced
• 1 tbs avocado or olive oil
• 1 tsp garlic salt
• 1 tsp cumin

DIRECTIONS

Mix all the ingredients for chicken marinade in a small bowl and set aside.

Place the chicken breasts in a casserole dish and slather the marinade all over all sides of the chicken then cover and set aside.

Warm a pan on medium high heat and spray with an avocado oil cooking spray (Chosen Foods is the brand I use…just do not use something that contains canola, corn or soy oil as those are highly processed inflammatory to us!

Add in riced cauliflower, garlic salt, salt and pepper to taste and sauté until cauliflower is tender (about 5-7 minutes).

Mix cauliflower with lime juice and chopped cilantro in a bowl and set aside

Keeping pan on medium high heat, add 1 tbs oil and sliced onions. Sauté for about 1-2 minutes just until onions start to soften a bit.

Add sliced bell peppers, garlic salt and cumin to pan and sauté until veggies are a little tender but still crisp (about 4-5 minutes). Set aside.

Add more oil to the pan if needed and cook chicken for 4-5 minutes per side (depending on thickness) or until no longer pink

Assemble bowls with chicken, cauliflower rice and fajita vegetables

Optional toppings and garnishes: lime, cilantro, avocado, jalapeños.

Enjoy!