Chipotle Chicken Fajita Bowl with Cilantro Lime Cauliflower Rice

About

This Keto fajita bowl recipe is a mouthwatering version of your usual Keto fajitas. The charred and spicy chicken pairs perfectly with the refreshing cilantro lime cauliflower rice. Along with the vegetables and toppings, this recipe creates a balanced, healthy, and satisfying meal.

The cooking method plays a significant factor in this Keto fajita bowl's flavors. To get smoky and charred chicken breasts, you must cook them in a smoking hot skillet. This method also preserves the moisture insides of the chicken, making it tender and juicy.

Are fajitas Keto?

Whether a fajita recipe is Keto-friendly or not depends on the ingredients and the quantities you use. To make a fajita bowl keto, all of its elements must be low-carb. Start with a source of protein; we have used chipotle marinated chicken breasts, but you can use seared steak, grilled prawn or fish, or even tofu if you are seeking a meat-free version.

Then, you need to add a low-carb vegetable to add volume and fiber. We found cilantro lime cauliflower rice perfect for this purpose, plus it's super tasty. You can use riced broccoli, grilled zucchini, or shredded lettuce tossed in a fresh dressing.

No fajita is complete without the roasted onions and peppers. They are dangerously addictive, though, so be sure to portion them out since they can max out your daily carb intake if over-eaten.

Is this recipe good for meal prep?

This recipe is an excellent addition to your next meal-prep session. You can prepare a large portion, divide it into airtight containers, and store them in the fridge for up to 4 days. To mix it up a bit, you can create different versions of this Keto fajita bowl. You can serve it with guacamole, salsa, sour cream, or shredded cheese. You can even replace the cauliflower rice with shredded lettuce to transform it into a fajita salad bowl.

Ingredients

4 tablespoon extra virgin olive oil
½ teaspoon tomato paste
½ teaspoon chipotle chili powder
½ clove garlic
4 teaspoon lime juice, canned, bottled or boxed
10 oz chicken breast boneless skinless raw
1 cup rice cauliflower
2 tbsp, chopped cilantro
¼ small onion
⅓ medium – 2 1/2" diameter x 2 3/4" green bell peppers, raw
⅓ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ teaspoon paprika
¼ teaspoon oregano, ground
½ each avocado

Instructions

Crush the garlic and add it to a bowl with 2 tbsp olive oil, tomato paste, chipotle chili powder, 3 tsp lime juice, salt, and pepper. Whisk until combined, then add the chicken breasts. Coat the chicken in the marinade, then cover the bowl with plastic wrap and place it in the fridge for 30 minutes.
Add the riced cauliflower to a microwave-safe bowl and cover with a lid. Microwave on high for 3-4 minutes. Mix in the chopped cilantro and 1 tsp lime juice. Season with salt and pepper and set aside.
Slice the onions and peppers and add to a bowl. Drizzle 1 tbsp of olive oil, and season with paprika, oregano, salt, and pepper. Stir the vegetables and set them aside.
Place a cast-iron skillet over high heat and drizzle 1 Tbsp of olive oil. When the oil starts smoking, add the chicken breasts to the skillet and cook for 4 minutes until charred around the edges. Flip the chicken and add the vegetables to the side of the pan and let everything cook for 2-3 minutes without stirring or flipping. Remove the chicken from the skillet and give the vegetables a quick mix to collect the lingering flavors, then transfer to a plate.
To assemble, portion the cauliflower rice and add to the bottom of 2 serving bowls. Thinly slice the chicken and place it over the rice. Add the grilled vegetables, sliced avocado, and a lime or lemon wedge. Garnish with fresh cilantro and sliced jalapeno.