A large, high-protein skillet built around cauliflower rice, lean chicken, peppers, onions, tomatoes, and bold taco seasoning. Designed to feel like a full taco bowl while keeping the calorie density low and the food volume high.
1 cup (170 g) frozen corn or mixed corn-and-pepper vegetables
1 can (14.5 oz / 411 g) diced tomatoes, drained
2 teaspoons (10 mL) olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4-1/2 teaspoon crushed red pepper or cayenne, to taste
1/2 teaspoon black pepper
Salt to taste
Juice of 1 lime
Optional Additions
1/2 cup salsa
Chopped cilantro
Sliced jalapenos
Green onions
Hot sauce
Nonfat Greek yogurt in place of sour cream
A small amount of shredded cheese
Round whole items like eggs to what makes sense.
Method
Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil.
Add the diced onion and bell pepper. Cook for 3-4 minutes until they begin to soften.
Add the frozen cauliflower rice and corn. Cook uncovered for 6-8 minutes, stirring periodically, until the cauliflower is hot and much of its excess moisture has evaporated.
Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, crushed red pepper, and black pepper. Stir well and cook for about 30 seconds to toast the spices.
Add the drained diced tomatoes and stir them into the cauliflower mixture.
Add the chicken and remaining teaspoon of olive oil. Cook for another 2-3 minutes, just until the chicken is thoroughly heated.
Add the lime juice and toss everything together.
Taste and adjust seasoning. Add salsa or hot sauce if desired.
Divide into four large servings.
Nutrition
Partial. 0 of 24 ingredients have a resolved food record, so these numbers are a floor, not a total.