Ingredients

Scale

(Serves 4)

Cilantro-lime base:

2 cups cooked white or brown rice (or riced cauliflower for low-carb)
Zest and juice of 1 lime
2 tbsp chopped fresh cilantro
1 tbsp olive oil

Fajita chicken & veggies:

1½ lbs boneless chicken breasts or thighs, sliced thin
2 bell peppers (any color), sliced
1 large onion, sliced
2 tbsp fajita seasoning (or homemade blend below)
2 tbsp olive oil, divided
Optional: 1 tsp smoked paprika (for extra depth)

Homemade fajita seasoning (skip packet for low-sodium control):

1½ tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp oregano
¼ tsp black pepper
Optional: Pinch of cayenne

Toppings:

1 ripe avocado, diced
½ cup salsa or pico de gallo
¼ cup shredded Monterey Jack or pepper jack cheese
2 tbsp sour cream or Greek yogurt
Lime wedges
Fresh cilantro

Instructions

1. Prep base:

In a bowl, mix cooked rice (or cauliflower rice) with lime zest, lime juice, cilantro, and olive oil. Keep warm.

2. Cook chicken:

Toss chicken with 1 tbsp fajita seasoning and 1 tbsp oil.
Heat remaining 1 tbsp oil in a large skillet over medium-high heat.
Sear chicken 5–6 minutes per side until golden and cooked through (165°F). Remove and rest.

3. Sauté veggies:

In same skillet, add peppers and onion. Sprinkle with remaining 1 tbsp fajita seasoning. Sauté 6–8 minutes until crisp-tender and slightly charred.

4. Slice & combine:

Slice chicken; return to skillet with veggies. Toss gently to combine.

5. Assemble bowls:

Divide cilantro-lime base among bowls. Top with chicken-veggie mixture and desired toppings.

💡 Pro Tips for Perfection:
✅ Don’t overcrowd the skillet—cook chicken and veggies in batches if needed for proper browning.
✅ Low-sodium mastery (you love this!):
→ Use homemade fajita seasoning (no hidden salt!)
→ Boost flavor with extra lime, garlic powder, and smoked paprika
✅ Blood sugar friendly (you love this!):
→ Use riced cauliflower instead of grains
→ Load up on non-starchy veggies (peppers, onions, salsa)
→ Net carbs: ~12g/serving
✅ Low-carb/keto option (you love this!):
→ Riced cauliflower base only
→ Skip beans entirely (not traditional in fajitas anyway!)
→ Increase avocado to 2 whole
→ Net carbs drop from 38g → 8g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup black beans (+7g protein/serving)
→ Use Greek yogurt instead of sour cream (+5g protein)
✅ Make ahead:
→ Cook rice/cauliflower base 3 days ahead
→ Chop veggies 1 day ahead
→ Assemble bowls just before serving for best texture

Prep Time & Nutrition (per serving):