Low Carb Chicken Fajita Bowl
Transform your weeknight dinners with this vibrant Low Carb Chicken Fajita Bowl—a healthy twist on a Tex-Mex classic. Packed with bold flavors, this dish features marinated chicken breast seasoned with smoky paprika, zesty lime, and a medley of spices, perfectly paired with sautéed rainbow bell peppers and red onions. Served over a bed of light and fluffy cauliflower rice, this bowl is topped with creamy avocado, fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a satisfying bite. Quick to prep and ready in under 40 minutes, this recipe is a delicious low-carb option ideal for meal preps, family dinners, or anyone craving flavorful fajita goodness without the guilt.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 1 whole lime
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 1 medium red onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 0.25 cup fresh cilantro
- 1 whole avocado
- 0.5 cup cheddar cheese
- 0.5 cup sour cream
Instructions
Begin by slicing the chicken breast into thin strips.
In a resealable bag, combine 2 tablespoons of olive oil, the juice of one lime, garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper. Seal the bag and shake it to mix the marinade well.
Add the sliced chicken to the marinade, seal the bag, and massage to coat the chicken. Let it marinate for at least 15 minutes while preparing the other ingredients.
Slice the red, yellow, and green bell peppers and the red onion into thin strips.
In a large skillet or frying pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the marinated chicken to the skillet and cook until it's no longer pink inside and has a golden brown color, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the sliced peppers and onion. Sauté the vegetables until they are soft and slightly charred, approximately 6-8 minutes.
Add the cooked chicken back to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes to blend flavors.
Meanwhile, heat the cauliflower rice in the microwave or on the stove according to package instructions.
Divide the cauliflower rice among four serving bowls.
Top each bowl with the chicken and vegetable mixture.
Garnish with chopped fresh cilantro, slices of avocado, shredded cheddar cheese, and a dollop of sour cream.
Serve immediately and enjoy your low carb chicken fajita bowl!
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 34.1 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3800 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
