Step 1

Mix ingredients for chicken marinade (oil, lime juice, chipotle powder, garlic salt, tomato paste) in a small bowl

Step 2

Pat chicken breasts dry with a paper towel and place in a freezer bag with marinade and massage bag to coat chicken. Set aside.

Step 3

Warm a pan on medium high heat and spray with cooking spray (I use Chosen Foods Avocado Oil Spray

Step 4

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

Step 5

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

Step 6

Keeping pan on medium high heat, add 1 tbs oil and sliced onions. Sauté for about 1-2 minutes

Step 7

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

Step 8

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

Step 9

Assemble bowls with chicken, cauliflower rice and fajita vegetables

Step 10

Garnish with lime, cilantro and avocado if desired.