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Healthy Chicken Fajitas




Hello everyone!

Yesterday I ended my meatless journey to embark on one with meat. I’ve been a vegetarian for more than five years so this is a very weird adjustment for me. Why the switch you ask? Well I’ve been struggling to get enough protein to support my body’s needs in a way that I enjoy. Having three or more protein shakes a day gets a little monotonous. Tofu, Tempeh, and pseudo-meat just don’t do it for me. I’m on a quest to be the best version of myself and decided that this was a step in the right direction.

So why am I telling you this? Well I combed the Internet yesterday to try to find the perfect recipe to welcome myself back into the meat world. I’m serious, I’m pretty sure I looked at every recipe out there. I came across one that was absolutely delicious, easy to prepare, and incredibly healthy. I’m very excited to share it with you! I found this recipe on “From Everday to Gourmet.” I made a few adjustments to suit my personal taste. I hope you enjoy it as much as we did!

Blackened Chicken Fajitas with Cilantro Lime Cauliflower Rice

Makes 4 Servings

Ingredients

For the Chicken

4 boneless chicken breasts

1/3 cup fajita seasoning

For the Vegetables

1 large onion, sliced into half moons

3 large bell peppers, sliced into strips

2 tablespoons olive oil

Cauliflower Rice

1 medium head of cauliflower, cut into small pieces

1 lime, zest and juice

1/3 cup cilantro

Garnish

1-2 avocados

extra cilantro

What you need to do?

1. Preheat the oven to 350 degrees

2. Coat an 8×10 pan with olive oil

3. Rub both sides of each chicken breast with fajitas seasoning, spread evenly on each one.

4. Chop peppers and onions into slices and sauté with olive oil until slightly tender. I don’t like super soft veggies, I like a little crunch to them. 5-7 minutes. Once cooked place aside and cover.

5. Using the same pan add the chicken breast on medium high heat for six minutes. You want one side to be blackened. After six minutes, flip them and cook for two more minutes. Place chicken in the oven for six minutes.

6. Place half of the chopped cauliflower in a food processor or blender and pulse until cauliflower looks like rice. Do not cook for too long or the rice will become mushy. Place cauliflower in pan and pulse the other half.

7. Cover the cauliflower and cook for five minutes until lightly browned. Add lime zest and salt and pepper if you desire. I had to add a bit of oil so that the cauliflower wouldn’t stick. Stir often. After five minutes, remove from heat, add lime juice and cilantro.

I recommend serving the vegetables on the rice!

Enjoy!

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