Keto Chicken Fajita Bowl Recipe

5 from 1 review

A keto-friendly chicken fajita bowl recipe. Make this simple, flavorful take on the chicken burrito bowl for your next keto lunch.



2 lbs boneless skinless chicken thighs

1 red onion medium (omit for strict keto)

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 Tbsp Knorr Selects® Granulated Chicken Flavor Bouillon

¼ tsp black pepper

½ tsp garlic powder

¼ tsp chili powder

1 tsp cumin

1 lime juiced

2 Tbsp butter

4 cups of Keto Mexican Cauliflower Rice

12 grape tomatoes

2 avocados

20 kalamata olives, halved

fresh cilantro to garnish

lime wedges to garnish


  1. Place chicken in a bowl or plastic  bag.
  2. Add Knorr Selects Granulated Chicken Bouillon and spices to the chicken. 
  3. Add juice of one lime to chicken.
  4. Mix chicken with spices and lime juice. Cover and chill to marinate for 30 minutes to an hour.
  5. Slice onion and bell peppers into thin strips.
  6. Heat a cast iron skillet over high heat until smoking. Add onion and peppers. Cook over high heat stirring constantly for about 2-3 minutes until the onions and peppers begin to char.
  7. Add 1 Tbsp of butter to the onions and peppers and turn down heat to medium. Cook for an additional 3-5 minutes or until the onions and peppers are soft. Then remove from the skillet.
  8. Add 1 Tbsp of butter to the hot skillet. Place chicken thighs in the hot skillet. Cook the chicken thighs for about 5-8 minutes per side or until an internal temperature of 180℉.
  9. Slice chicken and place in a bowl of cauliflower rice (or rice for non keto eaters), with the peppers, sliced avocados, olives, and tomatoes. Garnish with chopped cilantro and lime wedges.


Keywords: keto, Mexican