(Low Carb & Paleo-Inspired)

Introduction

Looking for a meal that feels like comfort food and keeps your carbs in check? This Chicken

Fajita Bowl (Low Carb & Paleo-Inspired) is a vibrant, flavor-packed dish that checks every

box. Picture juicy, seasoned chicken seared to perfection, nestled beside sautéed peppers

and onions, then served over a bed of cauliflower rice or crisp lettuce. Add a dollop of

guacamole or a squeeze of lime—and you’ve got a fresh, satisfying bowl that feels indulgent

without any guilt.

Perfect for meal prepping, weeknight dinners, or building-your-own-bowl nights with family,

this fajita bowl is as fun to make as it is to eat. You can keep it fully Paleo or Keto, or modify

it slightly for a broader crowd (yes, cheese lovers, you’re welcome). Ready to dive into a

Tex-Mex classic that puts health and taste on equal footing? Let’s go.

Why You’ll Love This Recipe

Packed with Flavor: Smoky, citrusy chicken and caramelized peppers deliver restaurant-style

fajita taste at home.

Low Carb & Paleo: No tortillas, no grains, no dairy (unless you choose to add it). Just whole,

clean ingredients.

Customizable: Build your bowl your way—add guac, salsa, avocado, herbs, or even

jalapeños to match your mood.

Quick to Make: One pan and 30 minutes are all you need.

Meal-Prep Friendly: Make it in bulk and portion into containers for easy grab-and-go lunches

or dinners.

Ingredients

For the Chicken & Marinade

1½ pounds boneless, skinless chicken breasts or thighs, thinly sliced

2 tablespoons olive oil (or avocado oil)

2 tablespoons fresh lime juice

1½ teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon cumin½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

(Optional) ¼ teaspoon cayenne for extra heat

For the Fajita Veggies

1 red bell pepper, sliced

1 yellow or green bell pepper, sliced

1 medium red onion, sliced

1 tablespoon olive oil

Salt & pepper, to taste

For Assembly (Optional Add-Ons)

Cauliflower rice (sautéed or steamed)

Lettuce or mixed greens

Guacamole or sliced avocado

Fresh cilantro, chopped

Lime wedges

(Optional) Salsa or hot sauce

(Optional) Shredded dairy-free cheese (or regular if not strict Paleo)

Step-by-Step Instructions

Step 1: Marinate the Chicken

Prep the Marinade: In a large bowl, mix the olive oil, lime juice, and all the spices (chili

powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne if

using).

Add Chicken: Toss the sliced chicken into the marinade. Mix to ensure every piece is well

coated.

Let It Sit: Cover and refrigerate for at least 20 minutes. For max flavor, let it marinate for 2–4

hours.Pro Tip: If you’re short on time, 15 minutes will still infuse a good amount of flavor.

Step 2: Sauté the Veggies

Heat Oil: In a large skillet over medium-high heat, add 1 tablespoon olive oil.

Add Peppers & Onion: Sauté the bell peppers and onion slices until softened and slightly

charred, about 6–8 minutes.

Season: Sprinkle with a pinch of salt and pepper. Transfer to a bowl and keep warm.

Pro Tip: Don’t stir too often—letting the veggies sit helps them caramelize and develop

flavor.

Step 3: Cook the Chicken

Use Same Skillet: In the same pan, add the marinated chicken (working in batches if

necessary to avoid overcrowding.

Sear & Cook Through: Cook for about 4–5 minutes per side, until nicely browned and

cooked through (internal temp of 165°F/74°C).

Deglaze If Needed: If the pan starts to dry out, splash in a little chicken broth or water to lift

the flavorful bits from the bottom.

Step 4: Build Your Bowl

Choose your base and toppings depending on your lifestyle and preference. Here’s a great

combo for Paleo & Keto:

Base Options:

Sautéed cauliflower rice with lime and cilantro

Fresh lettuce, spinach, or mixed greens

Protein Layer:

Spoon a generous amount of the grilled chicken strips over your base

Veggie Layer:

Add a good handful of your sautéed peppers and onions

Toppings:

Add a scoop of guacamole or sliced avocado

Sprinkle with fresh cilantroFinish with a squeeze of fresh lime

(Optional) Drizzle with Paleo-friendly salsa or hot sauce

Serving Suggestions

Cauliflower rice bowl (Paleo & Keto)

Lettuce wrap fajitas

Avocado boats (hollow out an avocado half and stuff with chicken fajita filling!)

Taco-style bowl with almond flour tortillas (Paleo option)

Meal Prep & Storage

Make-Ahead: Prep chicken and veggies up to 3 days in advance. Store in a separate

containers for freshness.

Refrigeration: Keep leftovers in an airtight container for 3–4 days.

Freezing: The cooked chicken can be frozen for up to 2 months. Reheat gently to maintain

texture.

Reheat: Use a skillet with a splash of oil or microwave in 30-second intervals. Don’t overheat

to avoid drying out the chicken.

Variations & Substitutions

Different Proteins: Try steak, shrimp, or tofu (for non-Paleo eaters) with the same fajita

seasoning.

Roasted Veggies: Instead of sautéing, roast your veggies at 425°F (220°C) for 20 minutes

for more character and depth.

Low-FODMAP Version: Omit onion and garlic; use garlic-infused oil and add green onion

tops as a garnish.

Add-Ons: For non-Paleo guests, include black beans, corn, or shredded cheese on the side.

Common Questions

Q: Can I grill the chicken instead of pan-searing?

Yes! Just thread the marinated chicken onto skewers and grill over medium-high heat for 4–5

minutes per side.

Q: Is this bowl spicy?

Only mildly. You control the heat with cayenne pepper and optional hot sauce.

Q: What’s the best way to keep cauliflower rice from getting soggy?

Sauté it in a dry pan or with just a touch of oil. Avoid overcooking—it should be fluffy, not

mushy.
Q: Can I use rotisserie chicken?

Yes, it’s a great shortcut. Just slice and toss it with the fajita seasoning and warm it briefly in

a skillet.

Conclusion

This Chicken Fajita Bowl (Low Carb & Paleo-Inspired) proves you don’t need tortillas or

heavy sides to enjoy a bold, satisfying Tex-Mex meal. Juicy, marinated chicken, vibrant

peppers, and all your favorite toppings come together in a way that feels both indulgent and

clean. Whether you’re meal prepping for the week or building a last-minute dinner, this recipe

gives you endless possibilities and guilt-free flavor. So grab your skillet, load up your bowl,

and enjoy a colorful, crave-worthy meal that’s as nourishing as it is delicious!