Chicken Fajita Bowl
Smoky chili-lime chicken and charred peppers over cilantro-lime cauliflower rice, piled with avocado, cheese and sour cream.
Nutrition per serving
1 bowl- Net carbs
- 8.6g
- Calories
- 486kcal
- Protein
- 41g
- Fat
- 30g
- Total carbs
- 15 g
- Fiber
- 6.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Steak fajita bowl: Sirloin (or flank or skirt steak) in the same chili-lime marinade, seared hard and sliced thin against the grain.
- Marinate the steak 30 minutes, or up to 8 hours in the fridge.
- Sear in the very hot skillet 3–5 minutes per side, until well charred and 145°F (63°C) in the center for medium. Rest 5 minutes, then slice thinly against the grain.
Shrimp fajita bowl: Smoky chili-lime shrimp cook in minutes, making this the fastest version of the bowl.
- Toss the shrimp with the marinade and let them sit no more than 15 minutes; the lime juice turns them mushy if left longer.
- Cook the peppers first, push them to the side and sear the shrimp in a single layer 1–2 minutes per side, until pink and opaque.
Dairy-free: No cheese or sour cream: salsa and the avocado bring the creaminess, and the cauliflower rice is cooked in avocado oil.
- Cook the cauliflower rice in avocado oil instead of butter, and top the bowls with salsa or pico de gallo instead of cheese and sour cream. Mash half the avocado with a squeeze of lime for a creamy dollop.
- Chicken & peppers
- Cilantro-lime cauliflower rice
- Toppings
- Nice to have (optional)
- Chicken & peppers
- Cilantro-lime cauliflower rice
- Toppings
- Nice to have (optional)
- Chicken & peppers
- Cilantro-lime cauliflower rice
- Toppings
- Nice to have (optional)
- Chicken & peppers
- Cilantro-lime cauliflower rice
- Toppings
-
½ cup shredded Monterey Jack or pepper jackleave out -
¼ cup sour creamleave out - Also add
- Nice to have (optional)
Estimated cost $12.73 for 4 servings ($3.18 each) · how we estimate
Instructions
-
Whisk 1 tbsp oil, 1 tbsp lime juice, the chili powder, cumin, smoked paprika, garlic powder, oregano and ¾ tsp salt. Toss with the chicken and marinate 15 minutes, or refrigerate up to 8 hours.
-
Heat a large cast-iron skillet over medium-high heat. Cook the chicken 5–7 minutes per side until charred in spots and 165°F (74°C) inside. Rest 5 minutes, then slice into strips.
-
Add the remaining 1 tbsp oil to the hot skillet with the peppers, onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until blistered and crisp-tender.
-
Meanwhile, melt the butter in a second skillet over medium-high heat. Add the riced cauliflower and cook 5–6 minutes, stirring, until tender but not mushy. Off the heat, stir in the remaining lime juice, the cilantro and the rest of the salt. Our perfect cauliflower rice has more detail.
-
Divide the rice among 4 bowls. Top with the chicken, peppers and onions, avocado, cheese, sour cream and jalapeño. Serve with lime wedges and pico de gallo.
Tips for success
-
Packaged fajita seasoning often contains sugar and cornstarch. This homemade spice mix adds barely a gram of net carbs per bowl. - Get the skillet really hot and don’t crowd it. Peppers in a single layer char; piled up, they steam. Cook in batches if needed.
- For meal prep, pack the chicken, peppers and rice separately and add the avocado and sour cream just before eating.
Nice to have, not needed
- A cast-iron skillet gives the best char — any heavy skillet works if you let it get very hot first.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Microwave the chicken, peppers and rice 1½–2 minutes, then add the cold toppings.
Prep tip: Freeze only the cooked chicken and peppers; add avocado, cheese and sour cream fresh on the day.
Refrigerate chicken, peppers and rice in separate containers up to 4 days; add avocado and sour cream just before serving.
Variations
3 variations, each with its own ingredients and macrosSteak fajita bowl
ProteinSirloin (or flank or skirt steak) in the same chili-lime marinade, seared hard and sliced thin against the grain.
- boneless skinless chicken thighs → sirloin, flank or skirt steak
8.6 g net · 644 kcal · 41 g protein · 48 g fat · ≈$7.08 per serving (same net carbs as the original)
Shrimp fajita bowl
ProteinSmoky chili-lime shrimp cook in minutes, making this the fastest version of the bowl.
- boneless skinless chicken thighs → large shrimp
8.6 g net · 425 kcal · 42 g protein · 24 g fat · ≈$5.44 per serving (same net carbs as the original)
Dairy-free
DietNo cheese or sour cream: salsa and the avocado bring the creaminess, and the cauliflower rice is cooked in avocado oil.
- butter → avocado oil
- + ½ cup salsa or pico de gallo
- no shredded Monterey Jack or pepper jack
- no sour cream
9.2 g net · 419 kcal · 38 g protein · 24 g fat · ≈$3.19 per serving (+0.6 g net carbs vs the original)
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