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Keto Chicken Fajita Meal Prep Bowls - Easy, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
  • Bell peppers: 3 total, mixed colors (red, yellow, green), sliced into strips
  • Onion: 1 large yellow or red onion, sliced
  • Cauliflower rice: 4 cups, fresh or frozen
  • Olive oil or avocado oil: 3–4 tablespoons, divided
  • Lime: 1–2 limes (zest and juice)
  • Fresh cilantro: 1/4 cup chopped (optional, but brightens everything)
  • Avocado: 1–2, sliced or cubed for serving
  • Shredded cheese: 1/2–1 cup (cheddar, Monterey Jack, or pepper jack)
  • Sour cream or Greek yogurt (full-fat): For topping
  • Fajita seasoning (homemade or store-bought, sugar-free): 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4–1/2 teaspoon black pepper
  • Pinch of cayenne or red pepper flakes (optional)
  • Salt and pepper: To taste

Method
 

  1. Prep the chicken: Pat chicken dry and slice into thin strips. Toss with 1–2 tablespoons oil, the fajita seasoning, and the zest and juice of 1 lime. Let it sit while you prep the veggies, at least 10–15 minutes.
  2. Slice the veggies: Cut peppers and onion into even strips for quick, even cooking. Keep them on the thicker side so they don’t turn mushy.
  3. Cook the cauliflower rice: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower rice, a pinch of salt, and pepper. Sauté 4–6 minutes until tender with a little bite. Stir in a squeeze of lime and some chopped cilantro. Transfer to a bowl and keep warm.
  4. Sear the chicken: Add a bit more oil to the hot skillet. Cook the chicken in a single layer without crowding. Sear 3–4 minutes per side until cooked through and lightly charred on the edges. Work in batches if needed. Remove to a plate and cover loosely.
  5. Sauté the peppers and onions: Add a final drizzle of oil if the pan looks dry. Toss in peppers and onions with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender-crisp and slightly charred. For extra flavor, add a small pinch of fajita seasoning near the end and a squeeze of lime.
  6. Combine or keep separate: You can return the chicken to the pan with the veggies for a quick toss, or keep components separate to control portions when assembling bowls.
  7. Assemble the bowls: Divide cauliflower rice among 4 meal prep containers. Top with chicken, then peppers and onions. Add shredded cheese while warm so it softens slightly.
  8. Add toppings: Let bowls cool, then add small containers of sour cream, sliced avocado (or pack separately), extra lime wedges, and chopped cilantro. If packing hot and cold items together, keep toppings in separate lidded cups.
  9. Final taste check: Before sealing, taste one bite and adjust with extra salt, lime, or a sprinkle of cayenne for heat. Small tweaks make a big difference.