Chicken Fajitas Bowls are made with a marinade of traditional fajita seasonings and plenty of cilantro and lime. They are served with sweet peppers, onions, and avocado over cauliflower rice. This incredibly flavorful recipe is low carb, keto friendly, and gluten free.
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Every time that I come up with a keto or low carb version of an old favorite, I think it’s the best recipe ever. I was hooked on this recipe for Cheesy Broccoli Cauliflower Rice for awhile, but I’ve since moved on. My go-to, can’t-get-enough of it recipe at the moment is most definitely this Chicken Fajita Bowls recipe. I keep waiting for my fiancé and son to complain that I’m making it too much, but that has yet to happen!
If you love big flavor then you will for sure love this recipe because it is exploding with it! I made sure to up the amount of marinade so that you have plenty for cooking the chicken and peppers in but also extra for drizzling over the bowls once they are assembled.
Why This Recipe Works
- Flavor, flavor, flavor! If you love traditional fajita seasonings, cilantro, and lime, you will love these bowls!
- This recipe is low carb, keto friendly, and gluten free.
- This is a family-friendly recipe that can easily be made any night of the week.
How to Make Chicken Fajitas Bowls
Prep!
This first thing you want to do for this recipe is prepare the marinade. You’ll need to mince the garlic and chop the cilantro.
Then, combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend then pour half of the marinade into a bowl for later use.
Cut the chicken into bite-size pieces and add to one of the bowls of marinade. Set aside and prep the other ingredients.
Slice the peppers and onion into thin strips and set aside.
Create!
Heat 2 large skillets over medium-high heat.
In one skillet add the chicken to one and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate.
In the second skillet, add the olive oil and cauliflower rice and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
Tip: you can reference this post on How to Rice Cauliflower to rice you own, or purchase riced cauliflower from the produce or frozen food section of the grocery store.
After removing the chicken from the first skillet, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
Present!
Assemble the bowls (or plates) with equal amounts of the cauliflower rice, chicken, and vegetables. Top with avocado, fresh cilantro, and drizzle with reserved marinade, if desired.
Tips and Techniques for the Best Chicken Fajitas Bowls
- Use freshly squeezed lime juice for the best flavor.
- Follow the directions in this post on How to Rice Cauliflower, if needed. Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
FAQ’s
- What do you serve with fajitas? Traditionally, fajitas are often served with beans and rice. You can also serve this recipe with low carb options like sour cream or guacamole instead of avocado slices.
- Are chicken fajita bowls keto? These chicken fajita bowls are made with all keto approved ingredients, but you may want to reduce the vegetables if you count vegetable carbs in your daily allowance.
Other Recipes to Try
- Creamy Buffalo Chicken Cauliflower Casserole
- Creamy Cilantro Lime Chicken
- Ranch Bacon Chicken Casserole
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Chicken Fajita Bowls with Cauliflower Rice
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice
- 3 cloves garlic * minced
- 1 tablespoon Swerve Brown Sugar Substitute * or brand of your choice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 cup loosely packed cilantro leaves * roughly chopped
Fajita Vegetables
- 3 sweet peppers * red, yellow and/or orange
- 1 sweet onion
Cauliflower Rice
- 4 cups cauliflower rice * from one medium head
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken * cut into bite size pieces
Toppings
- 1 avocado * cut into slices
- extra cilantro * optional, for garnish
Instructions
- Combine the olive oil, lime juice, garlic, brown sugar, chili powder, cumin, crushed red pepper, salt, smoked paprika, oregano and cilantro leaves in a medium bowl. Whisk to blend.
- Reserve half of the marinade for later use.
- Add the chicken to the remaining marinade, toss to coat, and let sit while you prepare the vegetables.
- Cut the peppers and onions into thin strips and set aside.
- Heat 2 large skillets over medium-high heat.
- Add the chicken to one skillet and cook, stirring occasionally, until no longer pink in the center, about 5-7 minutes. Remove to a plate.
- Add the olive oil and cauliflower rice to the second skillet and season with salt and pepper. Cook until tender, stirring often, about 10-15 minutes.
- After removing the chicken, add the peppers, onions and 2-3 tablespoons of the reserved marinade to the same skillet and cook until just charred and fork tender, about 5-7 minutes.
- Assemble the bowls with equal amounts of the cauliflower rice, chicken, and vegetables. Top with avocado, cilantro, and drizzle with reserved marinade, if desired.
Notes
Tips and Techniques for the Best Chicken Fajitas Bowls
- Use freshly squeezed lime juice for the best flavor.
- Follow the directions in this post on How to Rice Cauliflower, if needed.
- Save time by using riced cauliflower from the fresh produce or frozen foods sections of your local grocery store.
- If you’re not low carb, you can use an equal amount of brown sugar instead of a brown sugar substitute.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
