Chicken Fajitas With Cauliflower, Peppers, and Onions

Chicken fajitas served on a flour tortilla
Chicken fajitas served on a flour tortilla istetiana / Getty Images

Spice up any weeknight with this protein-packed, nutrient-dense fajita recipe. It’s easy to throw together for a family dinner or save for lunches throughout the week.

 

 

The real star here is cauliflower—a great source of vitamin C that’ll help boost your immunity to prevent colds and illnesses, says New York-based nutritionist Brigitte Zeitlin, R.D., owner of BZ Nutrition. It’s also a great source of antioxidants that help fight inflammation, she adds.

Perhaps best of all, you can use frozen vegetables to minimize prep time and save money.

Price per serving: $8.18

Prep time

5 min.

Cook time

15 min.

  • Olive oil
  • 1 chicken breast
  • Cascadian Farm’s Frozen Riced Cauliflower Blend with Bell Peppers & Onions (or frozen riced cauliflower, bell peppers, and onions individually)
  • Corn tortillas
Drizzle some olive oil on a skillet or grill pan and grill chicken breast until cooked through on both sides. Let stand for 1-2 minutes before slicing into long strips.
While chicken is standing, sauté a blend of frozen vegetables until cooked.
Add in chicken strips and mix together.
Place two tortillas on a plate and add chicken-cauli mix to each one. Save any leftover mix for lunch the next day.