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Healthy Keto Chicken Fajita Bowl Recipe Easy Low-Carb Cauliflower Rice Meal

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A quick, nutritious, and flavorful low-carb chicken fajita bowl served over cauliflower rice, perfect for keto and clean eating lifestyles.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil (or avocado oil for higher smoke point)
  • 2 tsp smoked paprika
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • Juice of 1 lime (freshly squeezed)
  • 1 medium head of cauliflower, grated or pulsed into rice-sized pieces (about 4 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • Optional: 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 avocado, sliced
  • 2 tbsp sour cream or Greek yogurt (use dairy-free yogurt if preferred)
  • Optional: sliced jalapeños for heat

Instructions

  1. Prepare the cauliflower rice: Rinse the cauliflower and remove leaves. Chop into florets, then pulse in a food processor until pieces are rice-sized (about 1/4 inch). If using a box grater, grate the florets carefully.
  2. Cook the cauliflower rice: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic if using, sauté for 30 seconds until fragrant. Add the cauliflower rice, sprinkle with salt and pepper. Cook, stirring occasionally, for 5-7 minutes until tender but not mushy. Remove from heat and set aside.
  3. Season the chicken: In a bowl, toss sliced chicken with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Make sure all pieces are coated evenly.
  4. Sauté chicken and veggies: Heat 2 tbsp olive oil in the same skillet over medium-high heat. Add the seasoned chicken strips and cook for 4-5 minutes until starting to brown and almost cooked through. Add sliced bell peppers and onions. Stir frequently, cooking another 5-7 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender-crisp.
  5. Finish with lime juice: Remove skillet from heat. Squeeze fresh lime juice over the chicken and veggies, stirring to combine.
  6. Assemble the bowls: Divide cauliflower rice between serving bowls. Top with the chicken fajita mixture. Garnish with chopped cilantro, avocado slices, and a dollop of sour cream or Greek yogurt. Add jalapeños if desired.

Notes

Use fresh, firm cauliflower for best texture. Avoid overcrowding the pan to ensure proper caramelization. Reduce heat and add a splash of water or chicken broth if chicken dries out. Fresh lime juice brightens flavors. Cauliflower rice should remain slightly firm, not mushy. Can substitute chicken with tofu or tempeh for vegetarian version. Store leftovers in airtight containers for up to 3 days in fridge or freeze separately for up to 2 months.

Nutrition

Keywords: keto, low-carb, chicken fajita, cauliflower rice, healthy, easy dinner, gluten-free, dairy-free option

Find it online: https://sizzlesprout.com/healthy-keto-chicken-fajita-bowl-recipe-easy-low-carb-cauliflower-rice-meal/