Low Carb Chicken Fajita Bowls

Low carb chicken fajita bowl filled with chicken, peppers, black beans, tomatoes, cauliflower rice and an avocado.

5 from 1 vote

This low carb chicken fajita bowl features marinated chicken, sautéed peppers, and onions for bold, satisfying flavor. After a quick one-hour marinade, it comes together easily and makes a great low carb dinner or lunch.

Prep Time15

Cook Time20

Marinade Time1

Total Time1 35

Course: Lunch, Main Course

Cuisine: Mexican

Diet: Diabetic, Gluten Free

Servings: people

Calories: 292kcal

Author: Oscar

Cost: $10

Equipment

Large Skillet
bowls

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

Video

Notes

Please note that nutrition will vary based on the specific ingredients and portion sizes you use to build your bowl. Optional toppings and add-ins like cheese, avocado, or black beans can also affect the final nutritional values.

Nutrition