Name: Mexican Chicken Fajita Bowls (Keto-Friendly)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into thin strips; 2 tbsp avocado oil (or other high smoke point oil); 2 bell peppers, sliced (red and yellow for color); 1 large onion, sliced; 2 cloves garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 medium avocado, diced; 1/2 cup fresh cilantro, chopped; 1 lime, cut into wedges; 4 cups chopped romaine lettuce

Mexican Chicken Fajita Bowls (Keto-Friendly)

TangyCelery3274

This Mexican Chicken Fajita Bowl is the ultimate keto-friendly, weight-loss dinner—big on flavor, low in carbs, and deeply satisfying! By using the high-heat 'wok hei' technique, you get beautifully charred, smoky veggies and juicy, tender chicken, all tossed with classic Mexican spices. Instead of tortillas or rice, everything is served atop crisp lettuce with creamy avocado for healthy fats. Fresh cilantro and a squeeze of lime brighten every bite. Not only is this dish quick and easy for any cook, it’s also a feast for the senses—colorful, aromatic, and packed with texture. This is a meal you’ll crave, even on a low-carb journey!

Ingredients

Instructions

Preheat a large skillet or wok over high heat until just smoking. Add 1 tbsp avocado oil, swirling to coat.
Add chicken strips to hot skillet in a single layer. Sprinkle with half the salt, pepper, chili powder, cumin, smoked paprika, and oregano. Sear undisturbed for 2-3 minutes, then toss and stir constantly for another 2-3 minutes until just cooked through. Remove chicken to a plate and cover loosely with foil.
Add the remaining 1 tbsp oil to the skillet. Add onions and bell peppers; cook, tossing constantly with a forward scooping motion, until softened and slightly charred, 4-5 minutes. Stir in garlic for the last 30 seconds.
Return chicken to the skillet with veggies. Toss everything together over high heat for 1 minute to blend flavors. Squeeze half the lime over the mixture, then remove from heat.
Divide chopped romaine lettuce among 4 bowls. Top each with the hot chicken and veggie mixture. Add diced avocado and a generous sprinkle of cilantro.
Serve immediately with lime wedges on the side.