Keto Chicken Fajita Bowl

Ingredients for Chicken Fajita Bowls

For The Chipotle Chicken

• 1-1.5 lbs chicken breast: I recommend using boneless, skinless breasts for easy cooking and slicing
• ½ – 1 teaspoon chipotle powder: Adjust based on your heat preference; start with less if you’re unsure
• 2 tablespoons avocado or olive oil: Avocado oil has a higher smoke point, making it my first choice for higher-heat cooking
• 2 tablespoons tomato paste: This adds depth and helps the marinade stick to the chicken
• 1 teaspoon garlic salt: Adds flavor without needing to chop fresh garlic
• Salt and pepper to taste
• Juice of half a lime: Fresh is always best here for that bright citrus kick

For The Cauliflower Rice

• 4 cups riced cauliflower: You can buy this pre-riced or make your own in a food processor
• ¼ cup chopped cilantro: This brightens up the whole dish
• Juice of 1 lime: Again, fresh is key!
• 1 teaspoon garlic salt
• Salt and pepper to taste

For the Fajita Veggies

• 1 each: red, green, yellow, and orange bell peppers, sliced: Using all colors makes the dish beautiful and provides different nutrients
• 1 white onion, sliced: Yellow onion works too, but white has a slightly sharper flavor
• 1 tablespoon avocado or olive oil
• 1 teaspoon garlic salt
• 1 teaspoon cumin: This spice gives the authentic Mexican flavor profile

How to Make Chipotle Chicken Fajita Bowls

1. Mix ingredients for chicken marinade (oil, lime juice, chipotle powder, garlic salt, tomato paste) in a small bowl.
2. Pat chicken breasts dry with a paper towel and place in a freezer bag with marinade. Massage the bag to coat chicken evenly. Set aside for at least 15 minutes (or up to 4 hours in the refrigerator if you have time).
3. Warm a pan on medium-high heat and spray with cooking spray. I use Chosen Foods Avocado Oil Spray for the best results.
4. Add the riced cauliflower, garlic salt, salt, and pepper to taste. Sauté until cauliflower is tender but not mushy, about 5-7 minutes.
5. Transfer cauliflower to a bowl, mix with lime juice and chopped cilantro, then set aside.
6. Return pan to medium-high heat, add 1 tablespoon oil and sliced onions. Sauté for about 1-2 minutes until they just begin to become translucent.
7. Add sliced bell peppers, garlic salt, and cumin to the pan. Sauté until veggies are tender but still have a slight crispness, about 4-5 minutes. The peppers should still have a bit of bite to them. Set aside.
8. Add additional oil to the pan if needed and cook chicken for 4-5 minutes per side (depending on thickness) or until the internal temperature reaches 165°F and there’s no pink in the center.
9. Let chicken rest for 5 minutes, then slice against the grain.
10. Assemble bowls with a base of cauliflower rice, topped with chicken slices and fajita vegetables arranged beautifully.
11. Garnish with lime wedges, fresh cilantro, and sliced avocado if desired.