These Low Carb Chicken Fajita Bowls have become a go-to in our kitchen. I created this recipe to be both satisfying and full of bold flavor. I especially love how this dish is gentle on my blood sugars while still being packed with variety and flavor.
Made with a mix of colorful, nutrient-dense ingredients, this recipe has definitely earned a spot in our regular dinner rotation.
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What makes this recipe unique?
- We use cauliflower rice instead of traditional rice and flavor it with a squeeze of lime and freshly chopped cilantro.
- The fajita seasoning does not contain any cornstarch, sugar or sweeteners.
- We add a variety of vegetables to give this recipe a variety of textures.
- It is made with whole ingredients, it's easy to make and best of all it tastes so damn good.
- It's customizable, add or remove ingredients to make it fit your way of eating.
Main Ingredients Used
What makes this recipe so special is that you can swap out ingredients that might not fit your goals and replace them with more protein, fat or carbs.
- Chicken Breasts: we used skinless boneless chicken breasts and marinated them with the fajita seasoning, olive oil and lime juice.
- Fajita Seasoning: we easily make our own with a blend of spices to make this a bold and spicy bowl.
- Veggies: add different textures like bell peppers, onions, cauliflower rice, cherry tomatoes and lettuce.
- Black Beans: optional but I only used a ¼ cup and I enjoy the added texture it brings to the bowl.
- Avocado, cilantro, limes
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb fajita bowls?
STEP 1: Make the fajita seasoning marinade: Combine the fajita seasoning mixture with the olive oil and lime juice, then add the chicken strips. Place in the fridge for an hour then remove and let it sit at room temperature for 15 minutes.
STEP 2: Make the Cauliflower Rice: Add the cauliflower rice to a frying pan over medium heat. Stir occasionally until all the moisture is removed and the rice is slightly crispy and dry. Remove from the heat and drizzle with a squeeze of lime and mix in a handful of freshly chopped cilantro.
STEP 3: Cook the chicken and veggies: Add some oil to a skillet over medium-low heat, and cook the chicken until it's no longer white inside, about 3-4 minutes per side. Remove the chicken and in the same pan add the sliced peppers and onions, cook until soft and tender.
STEP 4: Add the chicken back into the skillet and warm through. If using the black beans add them to the skillet and cook just until warmed through.
STEP 5: Assemble your low carb chicken fajita bowls by first adding a layer of shredded lettuce, then the chicken, peppers and onions, black beans and cauliflower rice.
Add additional toppings like sliced cherry tomatoes, avocado, shredded cheese, cilantro may, sour cream and chopped cilantro.
* See the recipe card for a complete list of ingredients and measurements.
Recipe Tips
- Marinate the chicken for at least one hour for maximum flavor.
- Slices peppers and onions into similar sized strips so they cook evenly.
- Use a variety of veggies to add bright and bold colors to your chicken fajita bowl.
- Adjust the spice level by adding more or less of the cayenne pepper.
Variations
- Swap the protein: instead of chicken use steak, shrimp or tofu.
- Spice it up, add jalapeno and hot sauce for some extra heat.
- Veggie Variety: add mushrooms, zucchini or spinach for a twist.
More Mexicain inspired low carb recipes
Storage
Store any leftover chicken, peppers, and onions in an airtight container in the fridge for up to 3–4 days. It’s best to keep the components separate from the base (like cauliflower rice or lettuce) to maintain texture. Reheat the chicken and veggies in a skillet over medium heat or in the microwave until warmed through. Add fresh toppings like avocado or sour cream just before serving.
Frequently Asked Questions
Yes! You can marinate the chicken a day in advance and prep the veggies ahead of time. Cook everything when you’re ready to eat, or cook in advance and store in the fridge for up to 4 days. It’s great for meal prep.
Shredded lettuce, sautéed cabbage, riced broccoli, or even mashed cauliflower all work well as low carb alternatives.
Absolutely. Bake the marinated chicken at 400°F (200°C) for about 20–25 minutes or until fully cooked.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
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Recipe Card
Low Carb Chicken Fajita Bowls
Recipe Video
Equipment
Ingredients
Fajita Seasoning Marinade
- ½ lime (juice only)
- 2 tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
Skillet Ingredients
- 1 tablespoon olive oil
- 2 medium chicken breasts cut into strips
- 2 bell peppers sliced in strips
- ½ white onion sliced in strips
- ¼ cup black beans optional
Cauliflower Rice
- 1 cup frozen cauliflower rice
- Squeeze of Lime
- ¼ cup chopped cilantro
Bowl Ingredients
- ¼ cup cherry tomatoes
- 1 avocado
- 1 cup shredded lettuce
Optional Garnish
- Squeeze of Lime
- Chopped Fresh Cilantro
- Chipotle Mayo
- Sour Cream
Instructions
- Combine fajita seasoning with olive oil and lime juice. Add chicken strips and mix to coat. Cover and refrigerate for 1 hour, then let sit at room temperature for 15 minutes before cooking.½ lime (juice only), 2 tablespoon olive oil, 2 teaspoon chili powder, 1 teaspoon paprika, ¼ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon cayenne pepper
- Heat a skillet over medium heat and add cauliflower rice. Cook until moisture is gone and rice is slightly crispy. Remove from heat, squeeze in lime juice, and mix in chopped cilantro.1 cup frozen cauliflower rice, Squeeze of Lime, ¼ cup chopped cilantro
- In another skillet, heat oil over medium-low and cook chicken strips for 3–4 minutes per side until fully cooked. Remove and set aside.1 tablespoon olive oil, 2 medium chicken breasts
- In the same skillet, add sliced peppers and onions. Cook until soft and tender, about 6–8 minutes.2 bell peppers, ½ white onion
- Return the chicken to the skillet and stir with the peppers and onions. Cook for another 2–3 minutes to warm through.
- If using black beans, add them to the skillet and cook just until heated through.¼ cup black beans
- Assemble bowls with a base of shredded lettuce, then add cauliflower rice, chicken, peppers, onions, and black beans if using.
- Top with cherry tomatoes, avocado, shredded cheese, sour cream, cilantro mayo, and fresh chopped cilantro.¼ cup cherry tomatoes, 1 avocado, 1 cup shredded lettuce, Squeeze of Lime, Chopped Fresh Cilantro, Chipotle Mayo, Sour Cream
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
We devoured these low carb chicken fajita bowls. Very nourishing and full of flavor. Love this recipe.