Fajita Pork

 Hearty Fajita Bowls

(MAKES 2 SERVINGS)

TOTAL TIME:

PREP TIME: COOKING TIME:

1 HR. 10 MIN. + 30 MIN. MARINATING TIME + 10 MIN. RESTING TIME

14 MIN.

56 MIN.

 FOR CAULIFLOWER RICE:

1 clove

1 (10-oz.) bag cauliflower 

.25c chicken broth 

1 tsp. Olive oil 

1tsp minced garlic

1 tsp.chili seas

1 tsp. Cumin

1⁄4 tsp. Salt and pepper

1 (8-oz.) / pork

1 cup bell peppers

1/2c corn & 1/2c black beans 

Preheat oven to 400° F (205 °C).

To make cauliflower rice, spread cauliflower rice in prepared dish; bake, stirring once halfway through, for 30 minutes. Pour chicken broth and garlic over rice; stir to combine. Bake for an additional 5 minutes or until liquid evaporates; stir. Remove from oven; set aside

While cauliflower rice bakes, make marinade by adding water, lime juice, oil, garlic, chili powder, cumin, and salt to a medium mixing bowl; whisk to combine. Add chicken breast, bell peppers, and corn; using clean hands, toss to coat. Cover; refrigerate for 30 min

spread in a single layer on prepared sheet; bake, stirring vegetables once halfway through, for 15 to 16 minutes, or until a thermometer inserted into the thickest part of chicken reads 165° F (75 °C). Remove chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Shred using two forks. Return vegetables to oven; bake for an additional 5 minutes.

Serve over salad greens (or with taco shells for hubby!)

viding romaine, cauliflower rice, black beans, and onion evenly between two bowls; top evenly with shredded chicken, bell peppers, corn, And top with salsa.

Preheat oven to 400° F (205 °C).