Ingredients
Equipment
Method
Whisk the Marinade
- In a medium mixing bowl, combine the extra virgin olive oil, lime juice, minced garlic, Swerve Brown Sugar Substitute, chili powder, ground cumin, red pepper flakes, salt, smoked paprika, oregano, and roughly chopped cilantro leaves. Whisk everything together vigorously until it’s well blended and the ingredients are nicely emulsified. This forms the flavorful foundation of our dish.
Reserve Marinade & Marinate Chicken
- Carefully reserve half of the marinade in a separate small bowl for later use. This is important for deglazing and drizzling! Now, add the chicken (cut into bite size pieces) to the remaining marinade in the large bowl. Toss to ensure every piece is thoroughly coated. Let the chicken marinate for at least 30 minutes while you prep your vegetables. Marinating infuses the chicken with those incredible fajita flavors and helps tenderize it.
Prep Vegetables
- While your chicken is soaking up all that delicious flavor, grab your cutting board and a sharp knife. Slice the peppers and onions into thin strips. Set them aside; they'll be ready when you are.
Heat Skillets
- Place two large skillets over medium-high heat on your stovetop. Getting them nice and hot is crucial for achieving that beautiful sear on the chicken and perfectly tender-crisp vegetables. You should see a slight shimmer from the oil (if using non-stick, ensure it's suitable for high heat).
Sear the Chicken
- Once your skillet is hot, add the marinated chicken. Spread the pieces out in a single layer if possible, cooking in batches if necessary to avoid overcrowding. This is where the magic happens! Sear the chicken deeply, allowing it to develop a rich, golden-brown crust and incredible caramelization. Cook, stirring occasionally, until it's no longer pink in the center, typically about 5-7 minutes. It should reach an internal temperature of 165°F. Once cooked, remove the chicken to a plate and loosely tent with aluminum foil. This allows the juices to redistribute, keeping your chicken wonderfully moist.
Cook Cauliflower Rice
- While the chicken rests, in the second skillet, add the remaining extra virgin olive oil and the cauliflower rice. Season with salt and pepper. Cook until tender, stirring often, for about 10-15 minutes. You want it tender but not mushy, with any excess moisture cooked off. This creates a fluffy, light base for our bowls.
Sauté Vegetables & Deglaze
- Return to the skillet you used for the chicken. Add the sliced peppers and onions, along with 2-3 tablespoons of that precious reserved marinade. Sauté until the vegetables are just charred and fork tender, about 5-7 minutes. The marinade will help deglaze the pan, scraping up all those flavorful bits of fond left by the chicken, integrating them into your vegetables. The kitchen will smell incredible!
Assemble Bowls
- Now for the best part: assembly! Assemble the bowls with equal amounts of the cauliflower rice, chicken, and vegetables. Top each generous serving with beautiful slices of avocado and a sprinkle of fresh cilantro. For an extra zesty kick, feel free to drizzle with a bit more of the reserved marinade, if desired. Enjoy your homemade Keto Chicken Fajita Bowl!
Nutrition
Notes
For optimal flavor, marinate the chicken for 4-6 hours or overnight. When cooking, ensure not to overcrowd your skillet to achieve a proper sear. Leftovers store well in airtight containers in the refrigerator for 3-4 days; consider storing components separately for best texture. Cooked chicken and vegetables can be frozen for up to 2-3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.