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Chicken Fajita Bowl (Cauliflower Rice) - Fresh, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and veggies: 1.25–1.5 lb boneless, skinless chicken breasts (or thighs), thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tbsp olive oil, divided
  • 1 lime (zest and juice)
  • 2 tbsp fresh cilantro, chopped (plus more for garnish)
  • Fajita seasoning: 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper
  • Pinch of cayenne (optional, for heat)
  • For the cauliflower rice: 1 large head cauliflower, riced (or 4 cups store-bought riced cauliflower)
  • 1 tbsp olive oil or butter
  • 1 clove garlic, minced (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Optional toppings: Avocado or guacamole
  • Salsa or pico de gallo
  • Greek yogurt or sour cream
  • Shredded cheese
  • Jalapeño slices
  • Lime wedges

Method
 

  1. Prep the cauliflower rice: If using a whole cauliflower, cut into florets and pulse in a food processor until it looks like rice. Don’t over-process. Set aside.
  2. Make the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.
  3. Season the chicken: Pat the sliced chicken dry. Toss with half the seasoning and 1 tbsp olive oil. Let it sit while you slice the peppers and onion.
  4. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer. Sear 3–4 minutes per side until cooked through and lightly charred at the edges. Remove to a plate.
  5. Sauté the veggies: In the same skillet, add 1 tbsp olive oil. Add peppers and onion, plus the remaining seasoning. Cook 4–6 minutes, stirring occasionally, until tender-crisp and slightly charred.
  6. Finish with lime and cilantro: Return the chicken to the skillet with the veggies. Add lime zest and juice, and sprinkle with chopped cilantro. Toss to coat and adjust salt if needed.
  7. Cook the cauliflower rice: In a separate pan, heat 1 tbsp olive oil or butter over medium heat. Add garlic (if using), then the riced cauliflower, salt, and pepper. Cook 4–6 minutes, stirring, until tender but not mushy.
  8. Assemble the bowls: Add a bed of cauliflower rice to each bowl. Top with chicken and fajita veggies. Finish with your favorite toppings like avocado, salsa, or a dollop of Greek yogurt.