Skillet Fajita Chicken + Veggies with Spanish Cauliflower Rice + Guacamole




This chicken + veggie skillet recipe is a staple in our house. This meal cures my craving for Tex-Mex, but without all the unnecessary calories and carbohydrates from tortillas, rice and beans.


Skillet Chicken + Vegetables (scroll to bottom for recipe)









Guacamole (scroll to bottom for recipe)













Spanish Cauliflower Rice (scroll to bottom for recipe)


Spanish Rice1-1


Spanish Rice2-1


Apanish Rice3-1


Apanish Rice4-1


Apanish Rice5-1


Skillet Chicken and Veggies



  • 2 – 6 ounce boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • Olive oil
  • Salt + pepper (or Cavender’s Greek Seasoning)
  • Your favorite fajita seasoning



  • Marinate chicken with olive oil and fajita seasoning (you can even buy the pre-marinated chicken breasts from Central Market or Whole Foods)
  • Toss veggies with olive oil and Cavender’s Greek seasoning (or salt and pepper)
  • Heat olive oil in a large cast iron skillet
  • Cook the chicken for about 10 – 12 minutes or until a thermometer reads 165 degrees (flip the chicken halfway through)
  • Remove the chicken and set aside
  • Add more olive oil to the skillet if needed. Add the peppers and onions and cook for about 7 – 8 minutes, stirring frequently
  • Cut chicken into strips
  • Combine chicken and veggies and top with guacamole


Makes 2 servings





  • 2 ripe avocados
  • ½ white onion, small dice
  • 2 Roma tomatoes, small dice
  • 5 Serrano peppers, seeds and veins removed and minced
  • 1/3 cup cilantro, chopped
  • Juice of 3 limes
  • 1teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper



  • Cut the avocados in half, remove the seeds and scoop the flesh into a large bowl
  • With a fork, mash the avocado. Don’t overdo it; you want the guacamole to be a little bit chunky
  • Add the juice of 1 of the limes to the mashed avocado and stir to combine
  • Add the diced onions, diced tomatoes, minced Serrano peppers and chopped cilantro and stir to combine
  • Add the cumin, salt and pepper and stir to combine
  • Add the juice of the remaining 2 limes
  • Taste the guacamole and adjust seasonings if needed
  • Best if you can refrigerate the guacamole for at least 30 minutes before serving



Spanish Cauliflower Rice



  • ½ head cauliflower, riced
  • ½ white onion, small dice
  • 2 jalapeno peppers, minced
  • 3 cloves of garlic, minced
  • 1 ½ tablespoons tomato paste
  • 1 tablespoon chicken or vegetable broth
  • 1 tablespoon cumin
  • ½ tablespoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Cilantro, chopped for garnish



  • In a large skillet heat the tablespoon of olive oil over medium-high heat
  • Add the diced onion and minced jalapeno and cook for about 3 minutes
  • Add the minced garlic and cook for about 1 more minute. Be sure not to brown the garlic (you may need to reduce the heat)
  • Add the riced cauliflower and combine with the onion, jalapeno and garlic
  • Add the tomato paste, chicken broth, cumin, chili powder, salt and pepper. Stir to combine
  • Reduce heat to low
  • Cover and cook for about 3 – 5 minutes
  • Garnish with chopped cilantro


Makes 4 servings


Leave a Reply

Your email address will not be published.

Scroll to top