Low-Carb Chicken Fajita Lunch Bowl

Confession: the older I get, the more I love to eat stuff out of a bowl. Any meal that involves layering flavours and textures in a bowl is my kind of meal.

I know, you can put that same stuff on a plate, but it’s just not the same. What’s up with that?

This low-carb chicken fajita dish is a perfect example; beautiful seasoned chicken breast is thinly sliced over sweet roasted bell peppers and onion and the whole lot is nestled on a bed of spinach. Finish it off with some avocado wedges, sour cream and coriander and I’m your slave for life.

You can make the taco peppers and chicken in advance and assemble the bowls before serving. This is the perfect keto lunch box meal. Enjoy!

How to Make Taco Seasoning

You can either use store bought taco seasoning or make your own — it's easy! You will need the following ingredients:

• 2 tbsp Mexican chile powder (ancho for mild, chipotle for hot)
• 1 ¹/₂ tbsp ground cumin
• 4 tsp ground coriander
• 4 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 4 tsp dried oregano
• 4 tsp dried marjoram
• 2 tsp sea salt

Place all of the rub ingredients in a jar and shake well to combine. Store any leftover rub in the jar and use on other dishes.

Step-by-step

1. Prepare all the ingredients. Mix the taco seasoning spices if you are making your own.

   

2. Lay the chicken breasts out on a sheet of baking paper, drizzle them with 1 tbsp avocado oil and then sprinkle them with 1 tablespoon of seasoned rub per each side.

3. Massage the rub into the chicken and then cook it over high heat on a BBQ or grill plate until seared and caramelised on the outside, lower the heat and finish cooking until the juices run clear.

4. Remove and cover loosely with foil to rest while you finish preparing the roasted vegetables.

   

5. Peel and cut the onion into wedges, separate the layers. Core and seed the peppers and cut into chunky strips.

6. Heat 2 tablespoons of avocado oil in a large frying pan and cook the peppers and red onions until softened and slightly charred.

   

7. Slice the chicken across the grain into strips.

   

8. Layer the bowls with spinach, roasted vegetables and sliced chicken and then top with avocado and sour cream. Garnish with coriander and drizzle with olive oil, 1 tablespoon per bowl.

9. You can store the chicken and the cooked peppers in a covered container in the fridge for up to 4 days. Don’t store the avocado, as it will brown. Cut the avocado fresh before you eat it.

   

Recipe

Low-Carb Chicken Fajita Lunch Bowl

★★★★★4.5 (17 ratings)

Mexican style lunch bowl made with grilled taco chicken, bell peppers, spinach, avocado and sour cream.

Hands on

10m

Overall

30m

Servings

4

8.8 g

Net carbs

32.9 g

Protein

46.6 g

Fat

602

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 2 skinless chicken breasts (500 g/ 1.1 lb)
• 2 tbsp taco seasoning (15 g/ 0.5 oz)
• 3 tbsp extra virgin avocado oil or ghee (30 ml)
• 1 each medium red, yellow and green peppers (120 g/ 4.2 oz each, 360 g/ 12.7 oz total)
• ¹/₂ small red onion (30 g/ 1.1 oz)
• 1 large avocado (200 g/ 7.1 oz)
• 4 cups baby spinach leaves (120 g/ 4.2 oz)
• 1 cup sour cream (240 ml/ 8 fl oz)
• 4 sprigs fresh cilantro
• 4 tbsp extra virgin olive oil to drizzle (60 ml)

Instructions

1. Prepare all the ingredients. Mix the taco seasoning spices if you are making your own.

2. Lay the chicken breasts out on a sheet of baking paper, drizzle them with 1 tbsp avocado oil and then sprinkle them with 1 tablespoon of seasoned rub per each side.

3. Massage the rub into the chicken and then cook it over high heat on a BBQ or grill plate until seared and caramelised on the outside, lower the heat and finish cooking until the juices run clear.

4. Remove and cover loosely with foil to rest while you finish preparing the roasted vegetables.

5. Peel and cut the onion into wedges, separate the layers. Core and seed the peppers and cut into chunky strips.

6. Heat 2 tablespoons of avocado oil in a large frying pan and cook the peppers and red onions until softened and slightly charred.

7. Slice the chicken across the grain into strips.

8. Layer the bowls with spinach, roasted vegetables and sliced chicken and then top with avocado and sour cream. Garnish with coriander and drizzle with olive oil, 1 tablespoon per bowl.

9. You can store the chicken and the cooked peppers in a covered container in the fridge for up to 4 days. Don’t store the avocado, as it will brown. Cut the avocado fresh before you eat it.

Nutrition per serving, 1 bowl

Carbs 6%Protein 22%Fat 72% of calories

Net carbs

8.8 g

Total carbs

15.6 g

Fiber

6.8 g

Sugars

6.2 g

Protein

32.9 g

Fat

46.6 g

Saturated fat

10.8 g

Calories

602 kcal

Sodium

140 mg · 6.09% RDA

Magnesium

97 mg · 24.2% RDA

Potassium

1,155 mg · 57.8% EMR

Nutrition by ingredient

Per 1 bowl	Net carbs	Protein	Fat	kcal
Chicken, breast (without skin, raw)	0 g	28.1 g	3.3 g	150
Taco seasoning, mixed Mexican spices	1.1 g	0.5 g	0.5 g	12
Avocado oil, extra virgin	0 g	0 g	10.5 g	93
Peppers, red bell, fresh	1.2 g	0.3 g	0.1 g	9
Peppers, yellow bell, fresh	1.2 g	0.3 g	0.1 g	9
Peppers, green bell, fresh	0.9 g	0.3 g	0.1 g	6
Onion, red, fresh	0.5 g	0.1 g	0 g	3
Avocado, fresh	0.9 g	1 g	7.4 g	80
Spinach, fresh	0.4 g	0.9 g	0.1 g	7
Cream, sour	2.7 g	1.4 g	11.1 g	114
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Total	8.8 g	32.9 g	46.6 g	602

Serving size 1 bowl

• Gluten free
• Egg free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free