Low Carb Chicken Fajita Bowl

Satisfy your Tex-Mex cravings with this flavorful Low Carb Chicken Fajita Bowl, a perfect blend of bold spices, vibrant veggies, and protein-packed chicken. Marinated in a zesty lime and spice mixture, tender chicken breasts are sautéed to golden perfection alongside a colorful medley of bell peppers and red onions. Served atop fluffy cauliflower rice, this keto-friendly bowl is garnished with creamy avocado, fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a satisfying, guilt-free meal. Ready in just 40 minutes, this easy recipe is ideal for meal prep or a quick dinner the whole family will love. Perfect for fans of healthy, low-carb, and gluten-free cuisine!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 3 tablespoons olive oil
• 1 whole lime
• 1 whole red bell pepper
• 1 whole yellow bell pepper
• 1 whole green bell pepper
• 1 medium red onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 0.25 cup fresh cilantro
• 1 whole avocado
• 0.5 cup cheddar cheese
• 0.5 cup sour cream

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

In a resealable bag, combine 2 tablespoons of olive oil, the juice of one lime, garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper. Seal the bag and shake it to mix the marinade well.

Step 3

Add the sliced chicken to the marinade, seal the bag, and massage to coat the chicken. Let it marinate for at least 15 minutes while preparing the other ingredients.

Step 4

Slice the red, yellow, and green bell peppers and the red onion into thin strips.

Step 5

In a large skillet or frying pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.

Step 6

Add the marinated chicken to the skillet and cook until it's no longer pink inside and has a golden brown color, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 7

In the same skillet, add the sliced peppers and onion. Sauté the vegetables until they are soft and slightly charred, approximately 6-8 minutes.

Step 8

Add the cooked chicken back to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes to blend flavors.

Step 9

Meanwhile, heat the cauliflower rice in the microwave or on the stove according to package instructions.

Step 10

Divide the cauliflower rice among four serving bowls.

Step 11

Top each bowl with the chicken and vegetable mixture.

Step 12

Garnish with chopped fresh cilantro, slices of avocado, shredded cheddar cheese, and a dollop of sour cream.

Step 13

Serve immediately and enjoy your low carb chicken fajita bowl!

Nutrition Facts

Serving size	(1724.7g)

Amount per serving	% Daily Value*
Calories	1786.3

Total Fat 114.8g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 8.0g
Cholesterol 310.8mg	0%
Sodium 2751.3mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 33.7g	0%
Total Sugars 34.1g
Protein 103.7g	0%

Vitamin D 0IU	0%
Calcium 664.4mg	0%
Iron 9.2mg	0%
Potassium 3799.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 22.2%

Carbs: 22.6%