Cookwith

Name: Keto Mexican Chicken Fajita Bowls
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 large red bell pepper, sliced; 1 large green bell pepper, sliced; 1 small yellow onion, sliced; 1 ripe avocado, sliced; 1/2 cup fresh cilantro, chopped; 1 lime, cut into wedges

Keto Mexican Chicken Fajita Bowls

GardenBowl7909

These Keto Mexican Chicken Fajita Bowls deliver all the sizzle and punch of classic fajitas without the carbs. Juicy, spice-rubbed chicken is seared and rested for maximum tenderness, while bell peppers and onions get a quick sauté for charred flavor and vibrant color. Finished with creamy avocado, fresh cilantro, and bright lime, this one-pan dinner is perfect for a warm California night. No tortillas needed—just bold, satisfying flavor in every bite. Fast, fresh, and family-friendly, it’s a great way to enjoy Mexican food on a keto diet.

Ingredients

Instructions

In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Pat chicken breasts dry and rub the spice mix all over them. Let rest for 10 minutes to absorb flavors.
Heat olive oil in a large cast iron skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden and cooked through. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
Add sliced bell peppers and onion to the same skillet. Sauté for 4-5 minutes until slightly charred and crisp-tender, scraping up browned bits for extra flavor.
Slice the rested chicken, then return to the skillet and toss with the vegetables to coat in pan juices. Remove from heat.
Divide chicken and veggies into bowls. Top with sliced avocado and chopped cilantro. Serve with lime wedges for squeezing over.
Enjoy warm as a keto-friendly, hearty Mexican meal.