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.
- 8 oz. (5 cups) 230 g (1.2 liters) 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 ground black pepper
- 2 tbsp 2 tbsp Tex-Mex seasoning
- ¾ cup (3 oz.) 180 ml (85 g) Mexican cheese or cheddar cheese, shredded
This recipe has been added to the shopping list.
Making low carb simple
- Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
- Slice onion and pepper fairly thin.
- On a separate cutting board, cut the chicken into thin strips.
- 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.
- 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.
- Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro.
A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.
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
You can use cheddar cheese.
Sounds great! So glad your family enjoyed it!
The great thing about Diet Doctor recipes you can be creative and adjust ingredients and quantities a little and they always turn out great.
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.
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.
Hi Nicola, the Tex-Mex seasoning included in this recipe would be for 4 servings. Our Recipe team has now made some clarifications in the Tex-Mex seasoning recipe itself to highlight that the recipe is for one batch of seasoning, but a serving would only be a small portion of that with a much lower carb count. So this recipe including the seasoning would only be 7g of net carbs per serving. Hope that helps and glad you enjoyed!
Great! So glad you love it!
That does sound good! The rotisserie chicken is a great way to save some time.