About this recipe
This Chicken Fajita Cauliflower Rice Bowl is one of those easy meals that feels fresh, colorful, and filling without being heavy. Juicy fajita-style chicken, sautéed peppers and onions, and cauliflower rice make it a simple high-protein low-carb bowl that works well for lunch, dinner, or meal prep.
Ingredients
Chicken and vegetables
- 1 1/4 lb boneless skinless chicken breast (cut into strips or bite-size pieces)
- 1 tbsp olive oil
- 1 whole red bell pepper (sliced)
- 1 whole green bell pepper (sliced)
- 1 small yellow onion (sliced)
Fajita seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Cauliflower rice and toppings
- 4 cups cauliflower rice (fresh or frozen thawed)
- 1 tsp olive oil (for the cauliflower rice)
- 1/4 tsp salt (for the cauliflower rice)
- 1 whole avocado (sliced or diced)
- 1/4 cup Greek yogurt or sour cream (optional)
- 2 tbsp fresh cilantro (chopped)
- 1 whole lime (cut into wedges)
Equipment
Large Skillet
Mixing Bowl
Cutting Board
Knife
Spatula
Instructions
- 1
Season the chicken
In a bowl, toss the chicken with the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until it is cooked through and lightly browned.
- 3
Cook the peppers and onions
Add the sliced bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables are tender-crisp and slightly softened.
- 4
Warm the cauliflower rice
In a separate skillet or the cleared pan, cook the cauliflower rice with olive oil and salt for 3 to 4 minutes, stirring often, until hot and just tender. The cauliflower rice should stay as small uneven white cauliflower crumbles with a vegetable texture, not couscous, not quinoa, and not regular rice.
- 5
Build the bowls
Divide the cauliflower rice between bowls, then top with the fajita chicken and peppers. Finish with avocado, Greek yogurt or sour cream if using, cilantro, and lime wedges.
Tips
- Do not overcook the cauliflower rice: Cook it just until hot and tender so it keeps a better vegetable texture instead of turning mushy.
- Slice everything evenly: Evenly cut chicken, peppers, and onions cook more evenly and make the bowls look better too.
- Great for meal prep: Store the chicken, peppers, and cauliflower rice together, then add avocado, yogurt, cilantro, and lime after reheating.
Substitutions
- Use chicken thighs: Boneless skinless chicken thighs work well too and stay very juicy.
- Add more toppings: Try shredded lettuce, pico de gallo, jalapeños, salsa, or a little cheese if you want to change up the bowl.
- Use regular rice: If you do not need it low-carb, you can swap the cauliflower rice for cooked white rice or brown rice.
Storage
Refrigerator
Store the chicken, peppers, onions, and cauliflower rice in airtight containers in the refrigerator for up to 4 days. Best texture: Add avocado, Greek yogurt, cilantro, and lime after reheating so the bowls stay fresh. Reheating: Reheat the cauliflower rice and chicken mixture gently in the microwave or in a skillet until warmed through.
Nutrition
- Serving Size
- Calories
- 365
- Protein
- 35g
- Carbohydrates
- 14g
- Fat
- 19g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 620mg
FAQ
Can I meal prep chicken fajita cauliflower rice bowls?
Yes. They are great for meal prep. Store the cooked chicken, vegetables, and cauliflower rice ahead, then add the fresh toppings later.
Can I use frozen cauliflower rice?
Yes. Frozen cauliflower rice works well. Just cook off any extra moisture so it does not get watery.
How do I know when the chicken is done?
Cook the chicken until it is no longer pink in the center and reaches 165°F / 74°C.
Recipe Card
Chicken Fajita Cauliflower Rice Bowl
A high-protein, low-carb bowl with fajita chicken, cauliflower rice, peppers, onions, avocado, and lime.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- Mexican Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken and vegetables
- 1 1/4 lb boneless skinless chicken breast (cut into strips or bite-size pieces)
- 1 tbsp olive oil
- 1 whole red bell pepper (sliced)
- 1 whole green bell pepper (sliced)
- 1 small yellow onion (sliced)
Fajita seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Cauliflower rice and toppings
- 4 cups cauliflower rice (fresh or frozen thawed)
- 1 tsp olive oil (for the cauliflower rice)
- 1/4 tsp salt (for the cauliflower rice)
- 1 whole avocado (sliced or diced)
- 1/4 cup Greek yogurt or sour cream (optional)
- 2 tbsp fresh cilantro (chopped)
- 1 whole lime (cut into wedges)
Instructions
- Season the chicken: In a bowl, toss the chicken with the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until it is cooked through and lightly browned.
- Cook the peppers and onions: Add the sliced bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables are tender-crisp and slightly softened.
- Warm the cauliflower rice: In a separate skillet or the cleared pan, cook the cauliflower rice with olive oil and salt for 3 to 4 minutes, stirring often, until hot and just tender. The cauliflower rice should stay as small uneven white cauliflower crumbles with a vegetable texture, not couscous, not quinoa, and not regular rice.
- Build the bowls: Divide the cauliflower rice between bowls, then top with the fajita chicken and peppers. Finish with avocado, Greek yogurt or sour cream if using, cilantro, and lime wedges.
