Keto Spiced Chicken Fajitas
Tender marinated chicken strips seasoned with ancho chile and cumin, paired with sautéed bell peppers and onions over zesty cauliflower rice. This low-carb twist on classic fajitas delivers bold Southwestern flavors without the tortillas. The cilantro-lime cauliflower rice provides a fresh, grain-free base that soaks up all the delicious pan juices. Perfect for weeknight dinners or meal prep, this dish satisfies cravings while keeping things light and nutritious.
Ingredients
- 1 ½ lb boneless chicken leg meatchicken breast1:1paleolow-carb
slightly leaner texture
- 2 green bell peppers, sliced
- 1 onion, sliced
- 3 limes, juiced
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 1 t cumin
- 2 ½ t Ancho chile powderregular chili powder1:1paleolow-carb
milder heat level
- ½ cup cilantro, chopped
- salt, to taste
- black pepper, to taste
- 1 head cauliflower, pulsed in food processor or hand-grated
Instructions
- 1
Whisk together juice of 2 limes, 2 tablespoons olive oil, minced garlic, cumin, 1 1/2 teaspoons chile powder, 1/4 cup cilantro, salt and pepper in large bowl
- 2
Slice chicken into evenly sized tenders and coat in marinade
- 3
Cover bowl with plastic wrap and marinate at room temperature for 1 hour
- 4
Pulse cauliflower chunks in food processor until rice-like texture forms
- 5
Slice bell peppers and onion, set aside
- 6
Heat cast-iron skillet with high-temperature oil over medium heat
- 7
Pan-fry chicken in batches for 5 minutes per side until cooked through, avoid overcrowding
- 8
Keep cooked chicken covered with foil
- 9
Pan-fry bell peppers and onion in same pan
- 10
Cook cauliflower rice in olive oil during last 10 minutes
- 11
Stir remaining lime juice, chile powder, cilantro, salt and pepper into cauliflower rice
- 12
Combine chicken with peppers and onions, serve over cauliflower rice
Tips
Don't slice chicken too small to prevent overcooking during the pan-frying process.
Marinate chicken in refrigerator up to 8 hours for deeper flavor development.
Cook cauliflower rice in final 10 minutes to maintain texture and prevent mushiness.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Marinate chicken and prep vegetables up to 1 day ahead
Serve immediately while chicken is hot, garnish with salsa, guacamole, or extra cilantro
Common Mistakes
Don't overcrowd the pan when cooking chicken to ensure proper browning
Don't overcook cauliflower rice to maintain firm texture
Substitutions
Gluten-Free Swaps
General Alternatives
milder heat level
FAQ
Can I use frozen cauliflower rice instead of fresh?
Yes, thaw completely and drain excess moisture before cooking to prevent watery results.
How long does the marinated chicken keep in the refrigerator?
Marinated chicken stays fresh up to 2 days refrigerated in covered container.
Can I freeze the cooked fajita mixture?
Freeze cooked chicken and vegetables up to 3 months, but prepare fresh cauliflower rice for best texture.