Keto Chicken Fajita Bowl — On a cool fall evening, I carried a steaming bowl out to the porch, the smell of smoked paprika and sizzling peppers wrapping around me like a cozy blanket. That first spoonful warmed my hands and the room, and the recipe quickly became a reader favorite for satisfying cravings without breaking a low-carb plan.
Introduction
This Keto Chicken Fajita Bowl is the perfect seasonal dinner for home cooks who love comforting, flavorful dishes with minimal fuss. Bright bell peppers, tender chicken, and zesty lime meet a bed of cauliflower rice to create a wholesome meal that’s both cozy and low-carb. If you like easy skillet meals, you might also enjoy this sheet pan chicken fajitas for another hands-off option.
Ingredients
You’ll need simple pantry staples and fresh produce to make this Keto Chicken Fajita Bowl. Serves 4.
- 1 1/2 lb boneless, skinless chicken thighs or breasts, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cups cauliflower rice (fresh or frozen)
- 2 tablespoons butter or ghee
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Optional: sliced avocado, sour cream, shredded cheese, jalapeños
Step-by-step Instructions
Follow these clear steps for a flavorful, beginner-friendly bowl.
- Prep the chicken and spices: In a bowl, toss the chicken strips with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and 1 tablespoon olive oil until evenly coated. (Keto Chicken Fajita Bowl tip: let it sit 10 minutes for more flavor.)
- Sear the chicken: Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove and set aside.
- Sauté the vegetables: In the same skillet, add sliced peppers and onion. Cook 5–7 minutes until softened and slightly charred, stirring occasionally.
- Warm the cauliflower rice: In a second pan, melt the butter or ghee over medium heat. Add cauliflower rice and cook 4–5 minutes, seasoning with a pinch of salt. Stir in lime juice and cilantro.
- Combine and serve: Return the chicken to the skillet with peppers to warm together for 1–2 minutes. Build your bowl with cauliflower rice, top with chicken and peppers, then finish with avocado, cheese, and a dollop of sour cream if desired.
Tips for Success
- Use chicken thighs for juicier results, or breasts for leaner bowls.
- Don’t overcrowd the pan when searing; work in batches if needed for better browning.
- For extra flavor, marinate the seasoned chicken in the fridge for 30 minutes.
- Swap cauliflower rice for shredded cabbage for a crunchier texture — see this easy teriyaki chicken and vegetable bowls for inspiration on vegetable-forward bowls.
- To save time, roast bell peppers on a sheet pan until blistered, then slice.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free when you use pure spices and check labels. For a heartier bowl, add a scoop of cooked shirataki rice or riced broccoli.
- Streusel topping (creative twist): For a savory “streusel,” pulse toasted almond flour, grated parmesan, and a pinch of chili powder in a food processor and sprinkle lightly for texture. For more sheet-pan and bowl ideas, try this baked chicken with cabbage slaw recipe.
- Meal-prep: Assemble components in containers with cauliflower rice on the bottom and chicken/peppers on top for quick reheating. If you love skillet conversions, check out this egg roll in a bowl for another fast, low-carb meal.
- Flavor swaps: Add taco seasoning or a squeeze of orange for a bright citrus twist similar to Mediterranean bowls like these Greek chicken bowls.
Storage Recommendations
- Refrigerate: Store cooled components in airtight containers for up to 4 days. Keep avocado separate and add fresh before serving.
- Freeze: Cooked chicken and peppers freeze well for up to 2 months; thaw overnight in the fridge and reheat gently to avoid drying.
- Reheat: Warm in a skillet with a splash of water or broth to revive moisture, or microwave covered for 1–2 minutes stirring halfway.
Conclusion
If you’re craving a warm, satisfying dinner that fits a low-carb lifestyle, this Keto Chicken Fajita Bowl delivers bold fall flavors and easy prep—perfect for busy evenings or cozy weekends. For another low-carb take on fajita bowls, see Low-Carb Chicken Fajita Bowls on the KetoDiet Blog for more ideas.
Frequently Asked Questions
Is a Keto Chicken Fajita Bowl low in carbs?
Yes. Using cauliflower rice instead of grains makes this bowl low-carb and suitable for most ketogenic meal plans. Net carbs will vary slightly based on toppings like cheese and avocado.Can I meal prep Keto Chicken Fajita Bowl for the week?
Absolutely. Store cauliflower rice and chicken/peppers separately in airtight containers for up to 4 days. Add fresh toppings when ready to eat.How do I keep the chicken tender?
Use chicken thighs or avoid overcooking breasts. Sear on high heat for browning, then finish on medium until just cooked through. Resting briefly helps retain juices.Can I make this recipe spicy or mild?
Both! Increase chili powder or add sliced jalapeños for heat, or reduce spices and top with mild avocado and sour cream for a gentler flavor.
Keto Chicken Fajita Bowl
Ingredients
For the chicken
- 1.5 lb boneless, skinless chicken thighs or breasts, sliced into strips Use thighs for juicier results.
- 2 tablespoons olive oil Divided into two parts for cooking chicken.
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt To taste.
- 0.25 teaspoon black pepper
For the vegetables
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, sliced
For the cauliflower rice
- 3 cups cauliflower rice (fresh or frozen)
- 2 tablespoons butter or ghee
- 1 Juice of 1 lime
- 0.25 cup chopped fresh cilantro
Optional toppings
- sliced avocado Add fresh before serving.
- sour cream Add fresh before serving.
- shredded cheese Add fresh before serving.
- jalapeños Add fresh before serving.
Instructions
Preparation
- In a bowl, toss the chicken strips with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and 1 tablespoon olive oil until evenly coated. (Tip: let it sit 10 minutes for more flavor.)
Searing the chicken
- Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Add the chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove and set aside.
Sautéing the vegetables
- In the same skillet, add sliced peppers and onion. Cook 5–7 minutes until softened and slightly charred, stirring occasionally.
Warming the cauliflower rice
- In a second pan, melt the butter or ghee over medium heat. Add cauliflower rice and cook 4–5 minutes, seasoning with a pinch of salt. Stir in lime juice and cilantro.
Combining the bowl
- Return the chicken to the skillet with peppers to warm together for 1–2 minutes. Build your bowl with cauliflower rice, top with chicken and peppers, then finish with avocado, cheese, and a dollop of sour cream if desired.