Heat a large skillet or frying pan over high heat.
Add reserved 2 Tbsp. of oil then add onion and peppers sauté ~5-7 minutes.
While that’s cooking, heat a separate skillet/frying pan over medium high heat and add re-maining 2 Tbsp. oil. Then, add cauliflower rice — stirring every couple of minutes for ~10 minutes. Once cooked, remove from heat and set aside.
Add fajita seasoning and water mixture and chicken strips — sauté until chicken is warmed through and most of the liquid has reduced (~2-3 minutes) and then remove from heat.
Serve fajita veggies with cauliflower rice. Top with salsa verde, Greek yogurt, scallions, and optional avocado, and finally, dress with a squeeze of lime and some cilantro.
Serve, store, and enjoy!
Nutrition for 1 out of 4 servings (each with 1/2 a medium avocado)
Sarah Kesseli is a Certified Eating Psychology & Intuitive Eating Counselor at www.sarahkesseli.com She spent the first eight years of her career working in the fitness industry before making the jump into the food, ‘mood’ and nutrition side of the wellness world. Sarah also creates healthy and simple recipes on her website Ingredients Of A Fit Chick as well as for a few well-known, industry leading companies. In her free time, Sarah loves to attend yoga classes, hike, read and spend time at the beach.