By Kayleen Anderson
Preheat your oven to 400°F (200°C). Slice the chicken breasts into thin strips and place them in a large bowl.
Add 2 tablespoons of olive oil, gluten-free fajita seasoning, salt, and black pepper to the chicken strips. Toss until the chicken is fully coated.
Spread the sliced bell peppers and onions on a sheet pan and drizzle with 1 tablespoon of olive oil, salt, and black pepper. Toss them until well-coated and arrange them around the edges of the pan, leaving room in the center for the chicken.
Place the seasoned chicken strips in the center of the sheet pan. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are roasted.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, or until tender. Season with salt and pepper to taste.
Warm the cooked black beans in a small saucepan over low heat until heated through.
Halve and pit the avocados. Scoop the flesh into a bowl and mash it with the juice of one lime, salt, and 1 tablespoon of chopped cilantro.
To assemble, divide the cauliflower rice among serving bowls. Top each with roasted chicken, peppers, onions, a scoop of black beans, and mashed avocado. Garnish with remaining chopped cilantro and a spoonful of salsa.
How did this recipe turn out? Let others know!
to rate this recipe
By Kayleen Anderson
This Gluten-Free Main Course Mexican recipe is ready in 45 minutes and features Chicken breast, Cauliflower rice, Cooked black beans and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 400°F (200°C). Slice the chicken breasts into thin strips and place them in a large bowl.
Add 2 tablespoons of olive oil, gluten-free fajita seasoning, salt, and black pepper to the chicken strips. Toss until the chicken is fully coated.
Spread the sliced bell peppers and onions on a sheet pan and drizzle with 1 tablespoon of olive oil, salt, and black pepper. Toss them until well-coated and arrange them around the edges of the pan, leaving room in the center for the chicken.
Place the seasoned chicken strips in the center of the sheet pan. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are roasted.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, or until tender. Season with salt and pepper to taste.
Warm the cooked black beans in a small saucepan over low heat until heated through.
Halve and pit the avocados. Scoop the flesh into a bowl and mash it with the juice of one lime, salt, and 1 tablespoon of chopped cilantro.
To assemble, divide the cauliflower rice among serving bowls. Top each with roasted chicken, peppers, onions, a scoop of black beans, and mashed avocado. Garnish with remaining chopped cilantro and a spoonful of salsa.
Calories per Serving: 580
Your Rating:
