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Keto chicken fajita bowl

June 25, 2026 · 1 min read

Keto chicken fajita bowl with seared chicken strips, charred red and green bell peppers, and onion over cauliflower rice, topped with sliced avocado, cheese, and cilantro
Serving suggestion — your result will vary

Fajitas without the tortillas lose nothing that matters. The seared chicken, charred peppers, and a hit of lime do the work; cauliflower rice catches the juices the way a wrap never could.

It comes together in about 25 minutes and packs into lunch containers cleanly, peppers and all.

4 servingsPrep 10 minCook 15 min~8 g net carbs / serving

Ingredients

  • 1.5 lb boneless skinless chicken thighs or breasts, sliced into strips
  • 2 tablespoons olive oil, divided
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 medium onion, sliced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Juice of 1 lime
  • 4 cups riced cauliflower (fresh or frozen)
  • 1 avocado, sliced, to serve
  • 1/2 cup shredded cheddar or Monterey Jack, to serve
  • Fresh cilantro and sour cream, to serve

Steps

  1. Toss the chicken strips with the chili powder, cumin, paprika, garlic powder, and salt.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the chicken in a single layer until browned and cooked through (165°F / 74°C), about 6 minutes. Move it to a plate.
  3. Add the remaining oil, then the peppers and onion. Cook 4–5 minutes until they char at the edges but still have bite.
  4. Return the chicken, squeeze over the lime, and toss for a minute to combine.
  5. Meanwhile, sauté the riced cauliflower in a separate pan over medium heat for 5 minutes until tender; season with salt.
  6. Build each bowl with cauliflower rice, the chicken and peppers, then avocado, cheese, cilantro, and a spoon of sour cream.
Per serving (approx): 8 g net carbs · 38 g protein · 26 g fat · ~418 cal

Notes and swaps

Bell peppers and onion are where the carbs live here. Three peppers and half an onion across four bowls keeps it near 8g net carbs a serving; red peppers are slightly sweeter and carbier than green, so lean green if you want to drop a gram. The cauliflower rice base adds about 2g a serving and soaks up the pan juices.

Thighs stay juicier under high heat, but breast strips work if you pull them the moment they hit 165°F. Skip the sour cream and cheese to push the fat down, or pile on extra avocado if you want it richer.

Already eaten today? Copper Keto Companion keeps your running total, so you'll know whether this bowl fits under your ceiling before you start cooking.

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