Keto Chicken Fajita Cauliflower Rice Bowl
This vibrant, low-carb Chicken Fajita Cauliflower Rice Bowl is perfect for keto dieters craving bold flavors without the carbs. Packed with tender chicken, colorful veggies, creamy avocado, and zesty seasonings, it's a satisfying meal that's easy to customize and ready in under 30 minutes. Each serving is high in healthy fats and protein while keeping net carbs low.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Net Carbs per Serving: Approximately 8g (varies slightly with ingredients)
Ingredients For the Chicken Fajitas:
1.5 lbs (about 680 g) boneless, skinless chicken breasts or thighs, sliced into strips
2 bell peppers (any colors), sliced
1 medium onion, sliced
2 tbsp olive oil or avocado oil
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika (smoked if possible)
Salt and pepper to taste
Juice of 1 lime
For the Cauliflower Rice (using Cabera Organic):
800–1000 g frozen cauliflower florets Cabera Organic (about 3 x 300 g packages; yields ~4 cups riced—pulse in food processor for quick ricing)
2 tbsp butter or olive oil
2 cloves garlic, minced
Juice of 1 lime
¼ cup fresh cilantro, chopped
Salt and pepper to taste
Toppings:
2 avocados, sliced or mashed into guacamole
½ cup shredded cheese (cheddar or Mexican blend)
Sour cream or full-fat Greek yogurt
Fresh cilantro, lime wedges, and sliced jalapeños for garnish
Instructions
Season the Chicken: In a bowl, toss the chicken strips with chili powder, cumin, garlic powder, paprika, salt, pepper, and half the lime juice. Let marinate for 5–10 minutes while prepping veggies.
Cook the Fajitas: Heat 2 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes until browned and cooked through. Remove and set aside. In the same skillet, add sliced bell peppers and onion. Sauté 5–7 minutes until softened and slightly charred. Return chicken to the skillet, squeeze in remaining lime juice, and stir to combine.
Prepare the Cauliflower Rice: If using frozen Cabera Organic florets, thaw slightly (or cook from frozen) and pulse in batches in a food processor until rice-like texture (takes ~1 minute—don't over-process). In a separate large skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Add the riced cauliflower (freshly processed or any pre-riced if available), season with salt and pepper, and cook 5–8 minutes, stirring occasionally, until tender but not mushy. (Frozen riced will cook faster—add a splash of water if needed to prevent sticking.) Stir in lime juice and chopped cilantro off the heat.
Assemble the Bowls: Divide the cilantro-lime cauliflower rice among 4 bowls. Top with the chicken fajita mixture, sliced avocado, shredded cheese, a dollop of sour cream, and extra garnishes.
Serve: Enjoy hot with extra lime wedges on the side!
Tips for Keto Success
For extra fat: Drizzle more olive oil or add bacon bits.
Customize: Swap chicken for shrimp, steak, or tofu (keep seasonings keto-friendly).
Storage: Keeps in the fridge up to 3 days. Reheat gently to avoid overcooking veggies.
Pro tip with Cabera Organic frozen cauliflower: Flash-frozen florets rice beautifully and stay fresh—perfect for quick prep without fresh chopping.
This bowl is flavorful, filling, and fully keto-approved—great for meal prep or a fast weeknight dinner!
