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Easy Low-Carb Chicken Fajita Bowl Recipe for Quick Healthy Dinners

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A quick, wholesome, and flavorful low-carb chicken fajita bowl perfect for busy weeknights or meal prep. Packed with juicy chicken, sautéed bell peppers and onions, and served over cauliflower rice for a healthy, satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 medium bell peppers (about 300g), assorted colors, thinly sliced
  • 1 large yellow or white onion, thinly sliced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 cups cauliflower rice (about 500g), fresh or frozen
  • 1 lime, juiced
  • A handful fresh cilantro, chopped (optional)
  • 1 ripe avocado, sliced (for topping)
  • Sour cream or Greek yogurt for drizzling or serving on the side (optional)

Instructions

  1. Slice the chicken breasts into thin strips about 1/2 inch wide. Thinly slice bell peppers and onion. Mince the garlic. If using fresh cauliflower rice, pulse cauliflower florets in a food processor until rice-sized.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper to make fajita seasoning.
  3. Toss the chicken strips with half of the fajita seasoning mix and 1 tablespoon of olive oil. Let it sit for about 5 minutes.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Cook, stirring occasionally, until softened and caramelized, about 5-7 minutes. Add minced garlic during the last minute. Transfer veggies to a bowl and set aside.
  5. In the same skillet, add the seasoned chicken strips in a single layer. Let sear without moving for 2-3 minutes to get a crust, then stir and cook through until no longer pink, about 5 more minutes. Add a splash of water or broth if pan gets dry.
  6. Return cooked peppers and onions to the skillet with the chicken. Add remaining fajita seasoning and stir for a minute to heat through and meld flavors.
  7. In a separate skillet over medium heat, add a drizzle of olive oil and the cauliflower rice. Cook, stirring occasionally, until tender but not mushy, about 5-6 minutes. Season with a pinch of salt and squeeze of lime juice.
  8. Divide cauliflower rice between bowls. Top with chicken fajita mixture. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt if desired. Finish with an extra squeeze of lime juice.

Notes

Do not overcrowd the pan when cooking chicken to get a good sear. Add a splash of water or broth if chicken starts to dry out. Use fresh cauliflower rice for best texture. For dairy-free, substitute sour cream with coconut yogurt. Bell peppers can be swapped with zucchini or mushrooms. For extra smoky flavor, add a splash of chipotle in adobo sauce at the end.

Nutrition

Keywords: low-carb, chicken fajita bowl, healthy dinner, quick meal, cauliflower rice, gluten-free, keto-friendly

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