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Low Carb Chicken Fajita Bowls - Bright, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and marinade: 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice (plus more for serving)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon crushed red pepper flakes for heat
  • For the veggies: 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil
  • Pinch of salt
  • For the base and toppings: 4 cups cauliflower rice (store-bought or homemade)
  • 1 tablespoon olive oil or butter for sautéing the rice
  • 1 avocado, sliced or diced
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional: sliced jalapeño, sour cream or Greek yogurt, salsa, shredded cheese

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using. Add sliced chicken and toss to coat. Let it sit for 15–30 minutes (or up to 8 hours in the fridge).
  2. Cook the veggies: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add peppers and red onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender-crisp with a little char. Transfer to a plate.
  3. Sear the chicken: In the same skillet, add the marinated chicken in a single layer. Don’t overcrowd; cook in batches if needed. Sear 4–6 minutes, stirring once or twice, until cooked through and lightly caramelized.
  4. Finish the skillet: Return veggies to the pan with the chicken. Toss for 1–2 minutes so flavors mingle. Squeeze in a bit of lime juice for brightness. Taste and adjust salt if needed.
  5. Cook the cauliflower rice: In a separate skillet, heat 1 tablespoon olive oil or butter over medium heat. Add cauliflower rice and a pinch of salt. Sauté 4–5 minutes until hot and slightly tender, but not mushy.
  6. Assemble the bowls: Divide cauliflower rice between bowls. Top with chicken and veggies. Add avocado, cilantro, and any extras like jalapeño, salsa, or a dollop of sour cream. Serve with lime wedges.