Keto chicken fajita bowl

Keto chicken fajita bowl

Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it's keto AND amazingly delicious! Feast or fiesta? You decide.

Keto chicken fajita bowl

Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it's keto AND amazingly delicious! Feast or fiesta? You decide.
USMetric
4 servingservings

Ingredients

  • 8 oz. 230 g Romaine lettuce
  • 5 oz. 140 g cherry tomatoes
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 4 tbsp 4 tbsp fresh cilantro
  • 1 (4 oz.) 1 (110 g) yellow onionyellow onions
  • 1 (5 oz.) 1 (140 g) green bell peppergreen bell peppers
  • 2 lbs 900 g boneless chicken thighs
  • 2 oz. 55 g butter
  • salt and pepper
  • 2 tbsp 2 tbsp Tex-Mex seasoning
  • ¾ cup (3 oz.) 180 ml (85 g) Mexican cheese or cheddar cheese, shredded
  • 1 cup 240 ml sour cream (optional)
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Instructions

  1. Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  2. Slice onion and pepper fairly thin.
  3. On a separate cutting board, cut the chicken into thin strips.
  4. Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning.
  5. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
  6. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.

Tip!

A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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63 comments

  1. Jo Martin
    Una, even in England you can buy cup measures. Go to any kitchen store or kitchen section of a department store and you will see little sets of cup measurements. Same for spoon measurements. They usually have the liquid and solid measure on these items and they are usually inexpensive. And here is a link to a measure converter that might help your dilemma. Hope this helps. https://www.metric-conversions.org/measurement-conversions.htm
  2. maryse
    So yummy, i find it best to weigh everything because all countries cup sizes seem to be different, i added a little bit of pork crackle to the top of of this for abit of crunch and took out the pepper and onion, i use organic taco seasoning, this will be a favorite even though i love all these meals.
  3. Caroline

    We make all of these recipes for the whole family of 4 to eat, but that makes it difficult to tell how much of the food each person should eat. How do you recommend splitting the portions up so that we don't eat too much or too little?

    You've probably figured something out already but in my family we weigh it all out individually and serve that way. We never do take what you want style meals for this exact reason

  4. Shelley
    We don't have that weird orange cheese in Australia. Is that Mexican cheese? What kind of cheese would be similar?
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    We don't have that weird orange cheese in Australia. Is that Mexican cheese? What kind of cheese would be similar?

    You can use cheddar cheese.

  6. Kim
    Hi, Rob. Just under the recipe it says Nutrition with a + beside it. Just click on the + and it will give some nutritional info.
  7. Laura Eckerfield
    Absolutely delicious... we will be eating this regularly at our home. I can’t believe we were able to turn out such a tasty tex-mex meal, and it was so easy. Thank you!
  8. ngtranberg
    For the people from the UK and Canada, there is an icon at the beginning of the recipe that you can change from US to metric. At the bottom of the recipe is an icon for nutritional info.
  9. Kristina
    The info is always available when you mouse over the carb count
  10. cheriew
    I made this last night, having to adjust because I didn't have a few things, and it was (still) excellent. The kids - 8 and 12yo - really liked it too, even eating the cubed avocado, which they're often unwilling to do. I didn't have any Tex-Mex seasoning, so I spiced mine (but not the kids') up with chipotle sauce, and sprinkled a generous amount of Portuguese seasoning and salt and pepper while cooking the chicken. I also added sliced green beans to the frying chicken for a few minutes before adding the capsicum. I only had spinach leaves, no lettuce, chicken breast, not thighs, so I subbed those too. I loved the sour cream poured over the top, and I know this is part of what made it a big hit with the kids. Woolworths in Australia now sells Mexican cheese, and I used this together with the regular grated cheddar. I'm not a food scientist: I'm not interested in discussions of exact grams of carbs and calorie counting is something I will NEVER do. I am, however, a type 1 diabetic, and this meal was very filling and satisfying, and did NOT spike my blood sugars in any way.
    Reply: #61
  11. Kerry Merritt Team Diet Doctor

    I made this last night, having to adjust because I didn't have a few things, and it was (still) excellent. The kids - 8 and 12yo - really liked it too, even eating the cubed avocado, which they're often unwilling to do. I didn't have any Tex-Mex seasoning, so I spiced mine (but not the kids') up with chipotle sauce, and sprinkled a generous amount of Portuguese seasoning and salt and pepper while cooking the chicken. I also added sliced green beans to the frying chicken for a few minutes before adding the capsicum. I only had spinach leaves, no lettuce, chicken breast, not thighs, so I subbed those too. I loved the sour cream poured over the top, and I know this is part of what made it a big hit with the kids. Woolworths in Australia now sells Mexican cheese, and I used this together with the regular grated cheddar. I'm not a food scientist: I'm not interested in discussions of exact grams of carbs and calorie counting is something I will NEVER do. I am, however, a type 1 diabetic, and this meal was very filling and satisfying, and did NOT spike my blood sugars in any way.

    Sounds great! So glad your family enjoyed it!

  12. Kim
    I added lettuce, tomato, and some cucumber to this great-tasting meal which made the meal feel complete.

    The great thing about Diet Doctor recipes you can be creative and adjust ingredients and quantities a little and they always turn out great.

  13. Cali
    I've been looking through the recipe to find out why it says a Net 19g of carbs. This doesn't seem to add up. Can you kindly explain why it seems too high in net carbs when its mostly veggies with chicken?
    Reply: #64
  14. Kristin Parker Team Diet Doctor

    I've been looking through the recipe to find out why it says a Net 19g of carbs. This doesn't seem to add up. Can you kindly explain why it seems too high in net carbs when its mostly veggies with chicken?

    Lettuce, avocado, bell pepper and onion are all good low net carb vegetables with a good amount of fiber making them high in total carbs.

  15. DEBORAH
    Made this tonight for a serving for one.....so easy to adjust this recipe.

    I also used chicken tender (tenderloin) as that is what I had (so easy to pull out a couple frozen ones and defrost quickly).

    Put lettuce in bowl first along with a generous amount of cliantro (love the stuff).

    Tossed the chicken with the Tex Mex / fajita seasoning as a dry rub. Sauteed the onion, pepper and a half of a jalapeño first, and topped the lettuce mix with it when done.

    Sauted the chicken tenders in the same skillet until done. Removed them to a cutting board and let sit while I made a dressing of 1/4 cup salsa verde and 1 Tbs of mayo, plus a squirt of lime (or desicated lime powder).

    Poured that over the finished salad....a bit of cheese, and dinner was on the table in about 15 minutes. LOVED it.

    Thank you Diet Doctor.....I consider myself a pretty accomplished cook with a library of about 150 cookbooks but your recipes are as good as any I've tried. Hats off to you for seeking out the best of the keto recipe developers out there. Have not hit a dud yet. My shrinking belly thanks you as well.

    Reply: #66
  16. Kristin Parker Team Diet Doctor

    Made this tonight for a serving for one.....so easy to adjust this recipe.
    I also used chicken tender (tenderloin) as that is what I had (so easy to pull out a couple frozen ones and defrost quickly).
    Put lettuce in bowl first along with a generous amount of cliantro (love the stuff).
    Tossed the chicken with the Tex Mex / fajita seasoning as a dry rub. Sauteed the onion, pepper and a half of a jalapeño first, and topped the lettuce mix with it when done.
    Sauted the chicken tenders in the same skillet until done. Removed them to a cutting board and let sit while I made a dressing of 1/4 cup salsa verde and 1 Tbs of mayo, plus a squirt of lime (or desicated lime powder).
    Poured that over the finished salad....a bit of cheese, and dinner was on the table in about 15 minutes. LOVED it.
    Thank you Diet Doctor.....I consider myself a pretty accomplished cook with a library of about 150 cookbooks but your recipes are as good as any I've tried. Hats off to you for seeking out the best of the keto recipe developers out there. Have not hit a dud yet. My shrinking belly thanks you as well.

    Thank you for your feedback and your kind words! I have made sure to share your comments with the rest of our Recipe Team.

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