Healthy Blackened Chicken Fajitas With Cilantro & Lime Cauliflower Rice

Bre Hensley-Fowler Healthy Eating Recipes, View All Leave a Comment

This healthified version of blackening the chicken lets you use less oil while still achieving maximum flavor.  A cast iron skillet is really the best pan to use for this dish but if you don’t have one, any heavy skillet will do.

Healthy Blackened Chicken Fajitas With Cilantro & Lime Cauliflower Rice

Serves 4

Ingredients:

For the chicken:
4 boneless chicken breasts
1/3 cup fajita seasoning
Kosher salt

For the onions and peppers:
1 medium sweet yellow onion, sliced into half-moons
3 large bell peppers, sliced into strips
2 Tablespoons Canola oil

For the cauliflower rice:
1 medium head of cauliflower, cut into small florets pieces
1 lime, zested and juiced
1/3 cup cilantro, chopped
Kosher salt
Freshly ground black pepper

Garnish:
2 avocados, halved and sliced
Extra cilantro
Chopped green onions

Directions:

Preheat oven to 350°.

Coat each side of the chicken heavily with the fajita seasoning and then season with salt. Set aside.

Heat a large, heavy skillet, preferably cast iron, over medium heat and add 1 tablespoon of the canola oil.  Add the onions and peppers and sauté for 10-12 minutes or until tender.  Place onions and peppers into a bowl, cover with foil and keep warm.

Increase the skillet temperature to med-high and add the remaining oil.  Add the chicken breasts and cook until deeply browned on the first side, about 6 minutes.  Turn chicken and cook for another 2 minutes.  Place into the oven and cook for 10 minutes or until the thickest part of the chicken is lightly springy to the touch.

While the chicken cooks, place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice.  Be careful to not overdo it or it will become mushy.  Set aside and repeat with the remaining cauliflower.

Remove chicken and let rest under foil on a cutting board. Put the skillet back on burner over medium heat.

Add the processed cauliflower the skillet. Cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is lightly browned. Add the lime zest and season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with the cilantro and add lime juice, a teaspoon at time until it’s to your liking.

To serve:
Place cauliflower rice into bowls and top with peppers & onions mixture.  Slice chicken and add to bowl.  Garnish with avocado slices, extra cilantro and green onions. Serve immediately.

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