Chicken Fajita Bowls (GF, Low Carb, Keto, Paleo, Whole 30)

These chicken fajita bowls are a healthy and delicious dinner for the family and perfect for meal planning. A one pot dinner that’s full of Mexican flavours, made in just 30 minutes, and is gluten-free, low carb, keto, paleo, and whole 30 approved. 

Why You’ll Love This One Pot Dinner

Flavourful chicken, hearty and filling, you are going to fall in love with this recipe. Skip the pre-seasoned packages in the store full of processed ingredients and use your own blend of spices for this traditional fajita recipe (just without the pitas).

This is a dinner that’s packed full of protein and fibre, which is filling and healthy for the whole family. By all means if you’re not counting carbs, you might want to serve this along with some cilantro lime rice, or any pitas for wrapping. If you’re looking to keep it low carb, simply serve it in regular bowls. Here are my favourite keto tortillas that you can use as well. 

If you’re not counting carbs, you might also want to serve this along with some cilantro lime rice

One pot dinners make weeknight dinners quick and easy and are oh so versatile. And one pot dinners are not limited to “one pot”, you can always start in the morning with a slow cooker and have it cooked to perfection during the day, ready for when everyone is home. You can also use a 6 quart dutch oven for this, as I did.

The more you can make, the easier it is to meal prep portions into containers to enjoy throughout the week. Pack in lunches or simply reheat and indulge!

Chicken Fajita Bowl Ingredients

• Boneless Skinless Chicken Breasts – This protein will be juicy, tender, and flavourful, pan fried and can be marinated prior to cooking. You can also use steak instead.
• Bell Peppers – I use red and yellow but you can use green peppers as well.
• Onion
• Garlic
• Olive Oil

Homemade Fajita Seasoning:

• Chili Powder
• Coriander
• Oregano
• Cumin 
• Cayenne Pepper
• Garlic Powder
• Paprika
• Salt and Pepper

How to Make Chicken Fajita Bowls

1. Cut your chicken breasts in half lengthwise, and then into strips. If cooking from frozen, you can cook first and then cut into strips afterwards.
2. Mix all of the seasonings together and coat the chicken (can be marinated for 30 minutes in the fridge prior to cooking).
3. Then heat pot or dutch oven on medium heat with olive oil and cook for 5 minutes per side or until done. Set aside on a plate.
4. Add in the sliced veggies and garlic and add more oil to the pot if needed. Sauté for about 5-7 minutes until tender in all of the juices.
5. Add the chicken strips back in and give it a mix to combine it all together. Cook for another 2-3 minutes.
6. Portion into bowls, and garnish as desired!

Some additional toppings you may want to add to this dish to make it completely customizable for your family include fresh lime juice, cilantro, salsa verde, chopped up avocado, guacamole, shredded cheese, sour cream, black beans, jalapeños, corn, pico de gallo, or hot sauce. So many possibilities for different taste buds!

You can also serve these bowls on a bed of lettuce or cilantro lime rice. Stick to cauliflower rice to keep it high protein and low in carbs.

How to Store Fajita Bowls

Portion leftovers (if any) into airtight containers and in the fridge for up to 3-4 days. If meal prepping, when ready to eat simply reheat in the microwave (if using safe glass containers) or spoon out into a pan and reheat on the stove or in the oven.

Enjoy!

More One Pot Dinner Recipes:

• Easy One Pot Chicken and Rice Recipe (Gluten-Free)
• Slow Cooker Sweet Potato and Chicken Stew (GF, Keto, Paleo, Whole 30)
• Cheesy Taco Chicken Casserole (Keto, Low Carb, Gluten-Free)
• Homemade Spicy Sausage Jambalaya (Easy, Gluten-Free)