FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice.
CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS
Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken
Time 1h20m
Yield 4
Number Of Ingredients 22
Steps:
- Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
- Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
- Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
- Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
- Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
- Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.
Nutrition Facts : Calories 269 calories, Carbohydrate 18.2 g, Cholesterol 13.9 mg, Fat 20.5 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 138.1 mg, Sugar 5.5 g
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