Keto Chicken Sofritas Power Bowl
Trader Joe'sKeto Chicken Sofritas Power Bowl
Ingredients
For the Chicken Sofritas
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, small, roughly chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 1/2 cup fire-roasted diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cauliflower Rice
- 1 head cauliflower, medium, riced or 16 ounces pre-riced
- 1 tablespoon olive oil
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For the Fajita Vegetables
- 2 bell peppers, any color, sliced
- 1/2 red onion, medium, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowl Assembly and Toppings
- 2 avocados, diced or sliced
- 1/2 cup sour cream, or Mexican crema
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Sofritas Sauce: In a food processor or blender, combine the roughly chopped yellow onion, minced garlic, chipotle peppers (and adobo sauce), fire-roasted diced tomatoes, chicken broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Set aside.
⏱️ 5 min
- 2
Cook the Chicken Sofritas: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken thighs and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. It doesn't need to be cooked through at this stage.
⏱️ 7 min
- 3
Simmer the Sofritas: Pour the blended sofritas sauce over the chicken in the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through. You can shred the chicken directly in the pan with two forks if desired, or leave it in chunks.
⏱️ 20 min
- 4
Prepare the Cauliflower Rice: While the chicken simmers, heat 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Stir in the lime juice, chopped cilantro, and 1/4 teaspoon salt. Keep warm.
⏱️ 7 min
- 5
Sauté the Fajita Vegetables: In another skillet (or clean the cauliflower rice skillet), heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and red onion. Cook for 7-10 minutes, stirring frequently, until the vegetables are tender-crisp and slightly caramelized. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 10 min
- 6
Assemble the Power Bowls: Divide the cauliflower rice among 4 serving bowls. Top each with a generous portion of the chicken sofritas, fajita vegetables, diced avocado, a dollop of sour cream, and a sprinkle of shredded Monterey Jack cheese. Garnish with fresh cilantro and serve with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sKeto Chicken Sofritas Power Bowl
Ingredients
For the Chicken Sofritas
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, small, roughly chopped
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 1/2 cup fire-roasted diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cauliflower Rice
- 1 head cauliflower, medium, riced or 16 ounces pre-riced
- 1 tablespoon olive oil
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For the Fajita Vegetables
- 2 bell peppers, any color, sliced
- 1/2 red onion, medium, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowl Assembly and Toppings
- 2 avocados, diced or sliced
- 1/2 cup sour cream, or Mexican crema
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Prepare the Sofritas Sauce: In a food processor or blender, combine the roughly chopped yellow onion, minced garlic, chipotle peppers (and adobo sauce), fire-roasted diced tomatoes, chicken broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Set aside.
⏱️ 5 min - 2
Cook the Chicken Sofritas: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken thighs and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. It doesn't need to be cooked through at this stage.
⏱️ 7 min - 3
Simmer the Sofritas: Pour the blended sofritas sauce over the chicken in the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through. You can shred the chicken directly in the pan with two forks if desired, or leave it in chunks.
⏱️ 20 min - 4
Prepare the Cauliflower Rice: While the chicken simmers, heat 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Stir in the lime juice, chopped cilantro, and 1/4 teaspoon salt. Keep warm.
⏱️ 7 min - 5
Sauté the Fajita Vegetables: In another skillet (or clean the cauliflower rice skillet), heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and red onion. Cook for 7-10 minutes, stirring frequently, until the vegetables are tender-crisp and slightly caramelized. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 10 min - 6
Assemble the Power Bowls: Divide the cauliflower rice among 4 serving bowls. Top each with a generous portion of the chicken sofritas, fajita vegetables, diced avocado, a dollop of sour cream, and a sprinkle of shredded Monterey Jack cheese. Garnish with fresh cilantro and serve with lime wedges.
⏱️ 5 min