If you’re craving bold flavors without the carb-heavy guilt, this Low-Carb Chicken Fajita Bowl is about to become your new weeknight staple. Right after the first bite, you’ll see why it’s a fan favorite for keto and low-carb foodies alike. Think juicy marinated chicken, vibrant bell peppers, and caramelized onions all nestled on a bed of cauliflower rice and topped with creamy avocado mash. It’s everything you love about fajitas—just without the tortilla.

This bowl isn’t just healthy, it’s seriously satisfying. Whether you’re meal prepping for the week or whipping up dinner in a flash, it checks all the boxes. And if you’re new to low-carb cooking, this recipe is a perfect place to start.

Why You’ll Love This Recipe

Key Benefits

This bowl is more than just delicious—it’s smart cooking.

• Low-carb and keto-friendly: Perfect for anyone watching their carb intake.
• Quick to prepare: Ready in under 30 minutes from start to finish.
• Meal-prep friendly: Make once, enjoy twice (or more).
• Budget-friendly: Uses common pantry staples and affordable proteins.
• Customizable: You can change up the toppings or veggies based on what you’ve got.

Taste & Texture

Every bite is a fiesta of flavor. The chicken is tender and juicy with a smoky, slightly spicy kick from the fajita seasoning. The peppers and onions bring sweetness and crunch, while the creamy avocado mash ties it all together with a buttery finish. Whether you’re into bold spices or mild warmth, this dish delivers a perfect balance of texture and flavor.

Dietary Attributes

This recipe is:

• Keto
• Low-carb
• Gluten-free
• Grain-free
• Dairy-optional (leave off cheese or sour cream as desired)

Ingredients & Substitutions

Ingredient List

Here’s what you’ll need to make these low-carb chicken fajita bowls:

• 1.5 lbs boneless skinless chicken thighs or breasts
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder (or to taste)
• Salt and pepper, to taste
• 1 tbsp lime juice
• 2 cups cauliflower rice (fresh or frozen)
• 1 avocado, mashed
• Fresh cilantro, chopped (optional for garnish)

Notes on Quality

Fresh veggies give the best crunch and color, but frozen bell peppers can work in a pinch. Chicken thighs offer more flavor and tenderness compared to breasts, especially after pan-searing.

For the cauliflower rice, you can use store-bought frozen bags or make your own by pulsing fresh cauliflower florets in a food processor until rice-sized.

Possible Substitutions

• Protein: Swap chicken for shrimp, tofu, or steak if you like.
• Vegetables: Add zucchini, mushrooms, or cherry tomatoes.
• Base: Sub palmini rice or shredded cabbage for cauliflower rice.
• Avocado: Use sour cream or Greek yogurt for a creamy finish if avocado isn’t available.

Step-by-Step Instructions

1. Marinate the chicken
   In a large bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Add sliced chicken and toss to coat. Let marinate for at least 10 minutes (or up to 24 hours).
2. Sauté the chicken
   Heat a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, flipping once, until golden brown and cooked through. Remove from the skillet and set aside.
3. Cook the vegetables
   In the same skillet, add sliced onions and bell peppers. Cook for 5–7 minutes until softened and slightly charred at the edges.
4. Prepare the cauliflower rice
   If using frozen cauliflower rice, microwave or sauté according to package directions. For fresh cauliflower, cook in a skillet with a little oil for 5–8 minutes until tender.
5. Assemble your bowls
   Start with a layer of cauliflower rice, top with cooked chicken and sautéed peppers and onions, and finish with a generous spoonful of mashed avocado.
6. Garnish
   Add chopped cilantro, a squeeze of lime, and a sprinkle of cheese if desired.

Expert Tips & Tricks

Best Practices

• Marinate longer if you have time—the flavor intensifies beautifully.
• Use a cast iron skillet to get the best sear on the chicken and veggies.
• Cook the cauliflower rice separately to avoid sogginess from the chicken juices.

Common Mistakes

• Overcrowding the pan: This leads to steaming, not searing.
• Skipping the marinade: It’s key to juicy, flavorful chicken.
• Overcooking the veggies: You want them soft but still vibrant and slightly crisp.

Time-Saving Tips

• Buy pre-sliced peppers and onions.
• Use pre-riced cauliflower or microwaveable packs.
• Cook double the chicken and use leftovers for tacos or wraps the next day.

Serving Suggestions

Pairings

Want to turn this into a complete feast? Here are some low-carb side ideas:

• A crunchy cucumber and tomato salad
• Simple guacamole and pork rinds
• A side of grilled zucchini or asparagus

Presentation Ideas

Serve in colorful bowls with toppings in distinct layers for that “wow” Instagram shot. A sprinkle of paprika or chili flakes on the avocado mash adds a visual punch.

Beverage Pairings

• A crisp sparkling water with lime
• Dry white wine like Sauvignon Blanc
• Keto-friendly margarita or mocktail

Storage & Reheating

Leftover Storage

Store leftovers in airtight containers:

• Fridge: Up to 4 days
• Freezer: Freeze the chicken and peppers (not avocado) for up to 2 months

Reheating Methods

• Microwave: 2–3 minutes, stirring halfway through
• Skillet: Reheat over medium heat until warm
• Oven: 350°F for 10–15 minutes covered with foil

Frequently Asked Questions

Substitutions & Adjustments

Can I use beef instead of chicken?
Absolutely! Thinly sliced flank steak works well—just sear quickly on high heat.

Is this recipe spicy?
Not too spicy, but feel free to adjust the chili powder to your liking or add sliced jalapeños.

Can I make it vegetarian?
Yes! Replace chicken with tofu or sautéed mushrooms for a meaty texture.

Troubleshooting

Why is my chicken dry?
It may be overcooked. Thighs are more forgiving than breasts, so opt for those if you’re worried.

My cauliflower rice is soggy—help!
Make sure to cook off all excess moisture in a hot pan, and don’t overcrowd.

Variations & Customizations

Dietary Adaptations

• Vegan: Use tofu or tempeh, and skip the cheese or use a plant-based version.
• Paleo: Make sure all seasonings are compliant, and skip dairy-based toppings.

Flavor Twists

• Add a spoonful of salsa verde or pico de gallo.
• Sprinkle cotija cheese and chopped jalapeños for a Tex-Mex upgrade.
• Stir in chipotle mayo or hot sauce for extra heat.

Seasonal/Holiday Versions

• Swap in roasted sweet peppers or squash in the fall.
• For a Cinco de Mayo spread, serve with lettuce wraps and a keto-friendly margarita bar.

Conclusion

This Low-Carb Chicken Fajita Bowl is everything you need for a vibrant, filling, and guilt-free meal that’s big on flavor and easy on prep. It’s a weeknight win, a lunchbox hero, and a crowd-pleaser for all your low-carb-loving friends. If you make this recipe, I’d love to see your creations—tag me on Pinterest at RecipesCookingWithCallie and share your version!

Looking for more healthy dinner inspiration? Check out these favorites:

• Chicken Cabbage Stir Fry – another low-carb meal packed with flavor
• Sheet Pan Gnocchi – a quick one-pan option that everyone will love
• Creamy Chicken Marsala – date night worthy and surprisingly simple

Leave a comment below if you tried this recipe or have your own fajita bowl twist—I love hearing from you!

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