Keto Chicken Fajita Meal Prep Bowls

These keto chicken fajita meal prep bowls feature juicy lime-marinated chicken, colorful bell peppers, and onions served over cauliflower rice or leafy greens instead of tortillas for a low-carb, Tex-Mex inspired meal. Creamy avocado and optional toppings like cheese and sour cream add satisfying healthy fats, making these bowls perfect for convenient make-ahead lunches or dinners that reheat beautifully and keep carbs in check.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine Keto, Mexican, Tex-Mex

Keyword Cauliflower Rice, chicken fajita, gluten free, high protein, keto, low-carb, meal prep

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 430kcal

Equipment

large skillet or cast-iron pan
Mixing bowl
Cutting board
Chef's knife
measuring spoons
meal prep containers

Ingredients

For the marinated chicken

1 1/2 pounds boneless skinless chicken thighs sliced into thin strips
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper

For the fajita vegetables

1 tablespoon olive oil
1 medium red bell pepper sliced into strips
1 medium green bell pepper sliced into strips
1/2 medium yellow onion thinly sliced
1/4 teaspoon fine sea salt or to taste

For the keto bases

4 cups cauliflower rice fresh or frozen, cooked and warmed
2 cups shredded green cabbage or mixed leafy greens for added crunch or to mix with the cauliflower rice

For serving and toppings

1 medium avocado sliced or diced just before serving
1/2 cup shredded cheddar or Monterey Jack cheese optional
1/4 cup sour cream optional, for topping
2 tablespoons fresh cilantro chopped, optional
4 wedges lime for serving
keto-friendly hot sauce to taste, optional

Instructions

Add the sliced chicken thighs to a mixing bowl and drizzle with olive oil and lime juice, then sprinkle on the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper and toss until the chicken is evenly coated.
Cover and marinate the chicken in the refrigerator for at least 30 minutes or up to 8 hours for deeper flavor.
Prepare the vegetables by slicing the bell peppers and onion into thin strips while the chicken marinates.
Heat a large skillet or cast iron pan over medium high heat until very hot, then add half of the marinated chicken in a single layer without crowding the pan.
Sear the chicken, turning occasionally, until cooked through and lightly charred on the edges, about 6 to 8 minutes, then transfer to a plate and repeat with the remaining chicken.
In the same skillet, add the olive oil for the vegetables, then add the sliced bell peppers and onion and season with salt.
Sauté the vegetables over medium high heat, stirring occasionally, until tender but still slightly crisp and lightly browned in spots, about 5 to 7 minutes, then remove from the heat.
Warm the cooked cauliflower rice in the microwave or in a clean skillet and divide it among four meal prep containers, adding shredded cabbage or leafy greens to each container as desired.
Top each base with portions of the cooked chicken and fajita vegetables, dividing them evenly between the containers.
Let the bowls cool to room temperature, then cover and refrigerate for up to four days, keeping avocado, sour cream, cheese, cilantro, lime wedges, and hot sauce separate until serving.
When ready to eat, reheat the chicken, vegetables, and cauliflower rice in the microwave or a skillet until hot, then top with avocado, cheese, sour cream, cilantro, a squeeze of lime, and hot sauce to taste.

Notes

For best texture, avoid overcooking the bell peppers and onion so they stay slightly crisp even after reheating. If you plan to freeze the bowls, omit the cabbage or leafy greens in the frozen portion and add them fresh after thawing and reheating. Adjust the chili powder and hot sauce to your preferred spice level, and feel free to substitute chicken breasts for thighs, reducing cooking time slightly to prevent drying out. To keep net carbs low, measure higher carb toppings like onions, peppers, and avocado rather than eyeballing generous portions.

Nutrition