• 1 lb chicken breasts
• 2 TBS avocado oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1 (15oz) can diced tomatoes with jalapenos (or green chilies)
• 1 large onion, sliced
• 2 bell peppers, sliced
• 2 bag of frozen cauliflower rice per 4 bowls
• Optional toppings: 1 15 oz can of organic black beans rinsed and warmed up on the stove top, shredded lettuce, hot sauce, jalapenos, cheese if you eat cheese, sour cream, chives, etc.

• Preheat oven to 400 degrees
• Cut chicken breasts into slices and place into a 13×9 baking dish
• In a small mixing bowl, combine oil with spices
• Drizzle mixture over chicken and mix very well (I use my hands to really work it into the chicken)
• Slice up the bell peppers and onion and add into the baking dish with the chicken
• Add in the can of tomatoes and combine all very well (I use my hands for this as well because why not?)
• Bake for 35-45 minutes until chicken is cooked through and the vegetables are fork tender
• Just before fajitas are done baking, heat up your cauliflower rice per instructions on bag. I add sea salt and pepper but it’s up to you!
• Place cauliflower rice in bowl and top with fajitas along with whatever other toppings you desire (i.e. black beans, shredded lettuce, hot sauce, jalapenos, cheese if you eat cheese, sour cream, chives, etc)

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