Chicken Fajita Keto Bowl – A Fresh, Flavor-Packed Low-Carb Favorite

Skip the tortillas and keep all the bold Tex-Mex flavor with this Chicken Fajita Keto Bowl. It’s juicy, seasoned chicken paired with colorful peppers, creamy avocado, and a tangy lime crema. Everything comes together in one pan, making it perfect for busy weeknights.

It’s satisfying without being heavy, and it won’t derail your low-carb goals. If you love fast, fresh, and customizable meals, this one checks every box.

What Makes This Special

This bowl brings the sizzle of fajitas to your table with a keto-friendly twist. You get the same charred peppers, tender chicken, and zesty toppings, just without the carbs from tortillas or rice.

It’s a meal that’s easy to prep, easy to scale, and easy to customize. Best of all, it tastes like your favorite restaurant fajitas, but lighter and cleaner.

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
• Bell peppers: 1 red, 1 yellow, 1 green, sliced
• Onion: 1 medium yellow or red onion, thinly sliced
• Avocado: 1 large, sliced or cubed
• Cauliflower rice: 4 cups, fresh or frozen
• Olive oil or avocado oil: 3 tablespoons, divided
• Lime: Zest and juice of 1 lime
• Cilantro: 1/4 cup chopped
• Cheese (optional): 1/2 cup shredded cheddar or Monterey Jack
• Sour cream or Greek yogurt: 1/3 cup (for crema)
• Jalapeño (optional): 1, thinly sliced
• Fajita seasoning:
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne (to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Crema: 1/3 cup sour cream or Greek yogurt, 1 tablespoon lime juice, 1 tablespoon water, pinch of salt

Instructions

1. Mix the seasoning. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
2. Season the chicken. Pat chicken dry. Toss with 1 tablespoon oil and about half the fajita seasoning until evenly coated.
3. Sear the chicken. Heat a large skillet over medium-high.

   Add 1 tablespoon oil. Cook chicken in a single layer, 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and tent loosely with foil.

4. Cook the veggies. Add remaining 1 tablespoon oil to the same skillet.

   Add peppers and onions. Sprinkle with the remaining seasoning. Cook 5–7 minutes, stirring occasionally, until crisp-tender with a bit of char.

   Squeeze in half the lime and toss.

5. Make the crema. In a small bowl, whisk sour cream (or Greek yogurt) with lime juice, water, and a pinch of salt until drizzleable. Zest the lime over the bowl if you like extra brightness.
6. Cook the cauliflower rice. In a separate skillet, sauté cauliflower rice with a drizzle of oil and a pinch of salt, 3–5 minutes, until hot and slightly tender. Stir in lime zest and a handful of chopped cilantro.
7. Assemble. Divide cauliflower rice into bowls.

   Top with chicken, peppers, and onions. Add avocado slices, jalapeño, cheese (if using), and a generous drizzle of lime crema. Finish with more cilantro and a squeeze of lime.

How to Store

• Fridge: Store chicken, peppers, and cauliflower rice in separate airtight containers for up to 4 days.

  Keep avocado and crema separate and add just before serving.

• Reheat: Warm chicken and veggies in a skillet over medium heat for best texture. Microwaving works in a pinch, but avoid overcooking.
• Freezer: The cooked chicken and peppers freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a hot skillet.

  Add fresh toppings after reheating.

Health Benefits

• Low in carbs, high in flavor: Skipping tortillas keeps net carbs low while retaining all the fajita essentials.
• Protein-packed: Chicken provides lean protein to keep you full and support muscle maintenance.
• Healthy fats: Avocado and olive oil deliver heart-healthy fats that support satiety and blood sugar stability.
• Fiber-rich veggies: Peppers, onions, and cauliflower rice add fiber, vitamins C and A, and antioxidants.
• Customizable calories: Add cheese or extra avocado for more calories, or keep it lighter with extra veggies and a yogurt-based crema.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken and veggies instead of searing them. Cook in batches if needed.
• Skipping the dry pat: Wet chicken won’t brown well. Patting it dry before seasoning makes a big difference.
• Overcooking the peppers: Aim for crisp-tender with a little char.

  Mushy peppers lose that fajita flair.

• Using too much liquid in the crema: Add water a little at a time until it’s just pourable.
• Forgetting acid: A final squeeze of lime wakes up all the flavors. Don’t skip it.

Recipe Variations

• Spicy chipotle: Add 1–2 teaspoons chopped chipotle in adobo to the chicken or stir into the crema.
• Steak or shrimp: Swap chicken for thinly sliced flank steak or peeled shrimp. Adjust cook times—shrimp cooks in 2–3 minutes.
• Dairy-free: Use a coconut milk yogurt for the crema and skip the cheese.
• Extra veg: Add zucchini ribbons or sliced mushrooms to the skillet for more volume with minimal carbs.
• Bowl base swap: Try shredded cabbage or a bed of crisp romaine if you want a raw, crunchy base instead of cauliflower rice.
• Meal prep bowls: Portion everything into containers, pack crema and avocado separately, and assemble fresh at work.

FAQ

Is this really keto-friendly?

Yes.

Without tortillas or rice, this bowl stays low in net carbs. Cauliflower rice, peppers, and onions contribute some carbs, but it remains appropriate for most keto plans, especially when portions are balanced.

Can I use store-bought fajita seasoning?

Absolutely. Choose a blend without added sugar or cornstarch.

Start with about 1.5 to 2 tablespoons and adjust to taste.

What if I don’t like cauliflower rice?

You can use shredded cabbage sautéed in oil, or serve everything over a bed of crisp romaine. Both keep carbs low while adding texture.

How do I get that restaurant-style char?

Use a large, hot skillet or cast-iron pan and don’t overcrowd. Let the chicken and veggies sit undisturbed for a minute or two before stirring so they can brown.

Can I make this ahead?

Yes.

Cook the chicken and peppers in advance and refrigerate in separate containers. Reheat quickly in a hot skillet and add fresh toppings before serving.

What’s the best cut of chicken for this?

Thighs stay juicy and forgiving, but breasts work well if you slice them thin and avoid overcooking. Either cut delivers great flavor with the seasoning and lime.

Can I skip the dairy?

Yes.

Use a dairy-free yogurt or a simple avocado-lime sauce (mashed avocado, lime juice, salt, water to thin) for a creamy element without dairy.

How spicy is it?

It’s mild to medium by default. Reduce or omit cayenne for mild heat, or add jalapeños, chipotle, or hot sauce for extra kick.

Final Thoughts

The Chicken Fajita Keto Bowl is proof that low-carb eating doesn’t need to be bland or complicated. With smoky spice, fresh lime, and creamy toppings, it hits every craving while staying light and nourishing.

It’s weeknight-friendly, meal-prep ready, and endlessly customizable. Keep it simple, keep it bold, and enjoy a fajita night that fits your goals.