Chicken Fajitas Bowls are made with a zesty 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, gluten free and dairy free.
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This Chicken Fajita Bowls recipe is a low carb version of an old favorite. Chicken, peppers, onions and cauliflower make these bowls healthier and lower in calories and carbohydrates than traditional fajitas.
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 the peppers, but also extra for drizzling over the bowls once they are assembled.
If you enjoy this recipe, you may also want to try this Keto Beef Fajitas Bowls recipe, as well as Spanish Cauliflower Rice.
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, gluten free and dairy free.
This is a family-friendly recipe that can easily be made any night of the week. Simply omit the red pepper flakes for a milder, kid-friendly version.
Step-By-Step Instructions
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice: freshly squeeze lime juice will give you the best flavor. You will need 4-5 juicy limes.
- 3 cloves garlic (minced)
- 1 tablespoon brown sugar substitute: I use Swerve, but you can use any that you like. If you are not low carb, you can use an equal amount of brown sugar.
- 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 dried oregano
- 1/4 cup loosely packed cilantro leaves (roughly chopped)
- 1 pound boneless, skinless chicken (cut into bite size pieces)
Fajita Vegetables
- 3 bell peppers: you can use any combination of red, yellow, orange or green.
- 1 onion
Cauliflower Rice
- 4 cups cauliflower rice: from 1 medium size head of cauliflower
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Toppings
- 1 avocado (cut into slices or diced)
- cilantro (optional, garnish)
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.
Chef’s 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 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
- 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. This recipe can also be served with rice.
- 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 other 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.
More Low Carb Chicken Recipes
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Chicken Fajita Bowls with Cauliflower Rice
Ingredients
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup lime juice (freshly squeezed from 4 to 5 juicy limes)
- 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)
- 1 pound chicken (cut into bite size pieces)
Fajita Vegetables
- 3 bell peppers (any combination of red, yellow, orange and/or green)
- 1 onion
Cauliflower Rice
- 1 tablespoon extra virgin olive oil
- 4 cups cauliflower rice (from one medium head of cauliflower)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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.1/4 cup extra virgin olive oil, 1/2 cup lime juice, 3 cloves garlic, 1 tablespoon Swerve Brown Sugar Substitute, 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
- 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.1 pound chicken
- Cut the peppers and onions into thin strips and set aside.3 bell peppers, 1 onion
- 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 and tent with aluminum foil to keep warm.
- 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.4 cups cauliflower rice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
- 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.1 avocado, extra cilantro
Notes
Tips and Techniques
- 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. Rice can be used instead of cauliflower rice, as well.
- Omit or reduce the amount of onions and peppers to reduce the carb count, if necessary.
Nutrition
This recipe was originally published on June 24, 2019. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in April 2023.
