Fajita Chicken Bowls
These healthy chicken fajita bowls are made easy with the help of the Instant Pot and can be used for your weekly meal prep. Chicken fajita bowls are the perfect dish to express your dietary preferences. If you’re not whole 30 or dairy-free, queso fresco would pair great with this dish.
Fajita Chicken Bowls
Chicken fajita bowls are the perfect dish to express your dietary preferences. If you're not whole 30 or dairy-free, queso fresco would pair great with this dish.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast
- 2 cups preferred salsa
- 2 tbsps Siete Taco Seasoning
Vegetables
- 2 tbsps Olive oil
- 1 small onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1 bunch of cilantro washed and finely chopped
Cauliflower Rice
- 2 tbsps Olive oil
- 2 cloves garlic
- 1 bag frozen cauliflower rice
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp lime zest
- 1 tbsp lime juice
Other
- Avocado slices
- Hot Sauce
Instructions
- Add the chicken, salsa, and taco seasoning to an instant and close the lid. Make sure the valve is set to seal. Press the pressure cook button and set to high then cook time to 12 minutes. The Instant Pot will take about 10-15 minutes to come to pressure then 12 minutes to cook.
- Allow the pressure to release naturally for about 10-15 minutes. Then switch the valve to release to let out any extra pressure. The lid will now turn and open easily.
- Remove the chicken and any extra juices to a large bowl and shred the chicken.
- Now set the Instant Pot back to sauté and add 2 Tablespoons of your olive oil. Add the sliced onions, bell peppers, and cilantro. Season with a light pinch of kosher salt and pepper. Sauté the vegetables for about 5 minutes until they are tender.
- Add the chicken back to the Instant Pot with the chopped cilantro and stir everything together. This mixture is great alone to use for meal prep or taco fillings.
Cauliflower Rise
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté about 30 seconds. Add the cauliflower, garlic powder, salt and a pinch of black pepper. Cook, stirring every once in a while, until the cauliflower is hot, tender and starts to turn just light brown in places. This should take about 10 minutes. Remove the pan from the heat, and stir in the lime juice and zest. Taste and adjust with extra seasoning if needed.Serve the bowls with fresh avocado slices, your favorite hot sauce and a squeeze of lime juice.Enjoy!!
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