I love how quick and easy this meal comes together. It’s very high in protein and healthy fats which leave me feeling full and satisfied. Saute the chicken and bell peppers together and serve it with cauliflower rice and some avocado to make it a complete meal. The dish makes for great leftovers too!
Thinly slice chicken breast and add olive oil, ground cumin, chili flakes, salt, garlic powder, chili powder, oregano and black pepper. Let chicken marinate while you prep the other ingredients.
Slice the onion and bell peppers into thin slices.
Over medium-high heat, heat a large saute pan. Add 1 T olive oil and when oil is shimmering add the onions and bell peppers. Give it a quick toss. Then let the mixture sit with very minimal stirring. This will allow the mixture to develop some charring. Once cooked through, remove to a plate.
Add another 1 T olive oil and add marinated chicken breast. Saute over medium-high heat with minimal stirring as well to develop some charring.
Once chicken is almost cooked though, toss in the onion and peppers. When chicken is cooked serve over your favorite cauliflower rice with cilantro, cotija cheese and low carb salsa.
| KETO CHICKEN FAJITA BOWLS | CALORIES | FATS(G) | CARBS(G) | FIBER(G) | NET CARBS(G) | PROTEIN(G) |
|---|---|---|---|---|---|---|
| 2 lbs. Chicken breast | 998 | 9.1 | 0 | 0 | 0 | 208.7 |
| 2 T extra virgin olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1 1⁄2 t. Ground cumin | 12 | 0.7 | 1.4 | 0.3 | 1.1 | 0.6 |
| 1 1⁄2 t. Chili flakes | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1⁄2 t. Kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1⁄2 t. Garlic powder | 14 | 0 | 3.1 | 0.4 | 2.7 | 0.7 |
| 1 T chili powder | 21 | 1.1 | 3.7 | 2.6 | 1.1 | 1 |
| 1 t. Oregano | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| 1⁄4 t. Black pepper | 1 | 0 | 0.4 | 0.1 | 0.3 | 0.1 |
| 1 cup sliced white onion | 46 | 0 | 11 | 2 | 9 | 1 |
| 1 large red bell pepper | 43 | 0.5 | 7 | 3.3 | 4.7 | 1.6 |
| 1 large green bell pepper | 33 | 0 | 7.5 | 2.8 | 4.7 | 1.5 |
| 2 T olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| Totals | 1649 | 65.5 | 34.7 | 11.9 | 23.8 | 215.3 |
| Per Serving (/4) | 412.3 | 16.4 | 8.7 | 3.0 | 6.0 | 53.8 |
Ingredients
Directions
Thinly slice chicken breast and add olive oil, ground cumin, chili flakes, salt, garlic powder, chili powder, oregano and black pepper. Let chicken marinate while you prep the other ingredients.
Slice the onion and bell peppers into thin slices.
Over medium-high heat, heat a large saute pan. Add 1 T olive oil and when oil is shimmering add the onions and bell peppers. Give it a quick toss. Then let the mixture sit with very minimal stirring. This will allow the mixture to develop some charring. Once cooked through, remove to a plate.
Add another 1 T olive oil and add marinated chicken breast. Saute over medium-high heat with minimal stirring as well to develop some charring.
Once chicken is almost cooked though, toss in the onion and peppers. When chicken is cooked serve over your favorite cauliflower rice with cilantro, cotija cheese and low carb salsa.
