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UP Food – Fajita Chicken with Cauliflower Cous Cous

If you’re looking for a Mexican dish that is simple and speedy to prepare then this is the Juan, the two and the three! Chicken Fajita’s are a great dish to make for yourself or for many, and with this low carb recipe that is equally as delicious as the standard fajita wrap dish.

With this recipe you can enjoy the flavours of Mexico without the added carbs and sugars found in most supermarket marinades and kits. The addition of cauliflower Cous Cous provides a nutritious and tasty punch but feel free to serve this mouth-watering chicken with rice or wraps if you’re not keeping too close of an eye on carbs.


  • Roughly 1 Chicken Breast per person
  • Mixed Bell Peppers
  • Red Onion
  • ½ TSPN Coconut Oil
  • Pinch of Chilli Powder or Cayenne Pepper
  • ¼ TSPN Paprika or Smoked Paprika
  • ¼ TSPN Cumin
  • 1 Lime
  • ½ TSPN Agave, Honey or Canadian Maple Syrup
  • ¼ TSPN Garlic Granules (optional, but a great addition)
  • Salt & Pepper to taste

For the Cauliflower Cous Cous

  • 1 Cauliflower Head

Optional additions: Tomato paste, paprika, salt & pepper, kidney beans, peas, cilantro or a pinch of cumin with honey.


  1. In a bowl, mix together the Chilli Powder, Paprika, Cumin, and Garlic Granules.
  2. Next slice the chicken breast, red onion and pepper into thin strips.
  3. Add the mixed spices to the chicken and mix well to cover each piece
  4. In a large frying pan, heat the coconut oil over a medium heat and add in the chicken.
  5. After 2-3 minutes add in the onion and peppers and stir together.
  6. Now add the honey, lime and a small sprinkle of salt and pepper and give it a good stir.
  7. Continue cooking and stirring until the chicken is golden and cooked through, by now the gorgeous smell of spices will leave you excited to dig in so let’s prepare the Cous Cous.

The Cauliflower Cous-Cous

  1. Finally, for the Cauliflower Cous Cous simply grate the head of a cauliflower using a cheese grater until you have what resembles couscous or bread crumbs.
  2. Pop it into the microwave in a microwavable bowl covered with pierced cling film for 4-5 minutes.
  1. Once removed from the microwave you can serve as it is or why not jazz it up with some kidney beans or peas, salt, pepper and a splash of tomato paste and paprika.

For a true Mexican feast serve with home-made guacamole or salsa!

Images and recipe courtesy of Hollie Robinson, Lipstick and Lunges.

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