Chicken Fajita Cauliflower Rice Bowls
If you love fajita bowls, but not the calories you will want to give this healthier version a try. You won't miss the original, we promise!
Recipe type: Main
Cuisine: Tex-Mex
Serves: 2-4
  • 2 large chicken breasts, marinated, grilled and sliced
  • 3 tri-color bell peppers, diced
  • 2 cobs of corn
  • 16 oz riced cauliflower, defrosted
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 tablespoons Mazola® Corn Oil
  • 1 lime
  • salt to taste
  • 15 ounces rinsed black beans, warmed
  • ½ cup Greek yogurt (optional)
  • 1 small red onion, chopped
  • sliced avocado
  1. Place marinated chicken and corn over a grill on medium-high heat for about 7 minutes on each side.
  2. Remove chicken from grill when cooked and let cool for 5 minutes before slicing.
  3. Remove corn, and using a knife, cut the kernels from the cob.
  4. Meanwhile, heat canola oil in a saucepan and sauté the chopped peppers over medium heat and put aside to cool slightly.
  5. In the same pan, add the riced cauliflower and cook over medium heat until most of the moisture is cooked out.
  6. Add minced garlic, juice from one lime and the chopped cilantro and cook about a minute more.
  7. Add chopped romaine to the base of a medium sized serving bowl.
  8. Top romaine with cauliflower rice, black beans, chicken, corn, red onion, avocado and Greek yogurt, one section at a time.
Recipe by Girl Gone Mom at