Tonight we’re eating healthy! WAIT…don’t click off of this post until you hear me out! “Healthy”, on this blog, DOES NOT MEAN VOID OF FLAVOR! If you follow my blog, you know that I live a Keto lifestyle. What I mean when I say that now (over two years after making the transition) is that the MAJORITY of my week, I spend eating low carb/no sugar meals (and snacks), with the occasional cheat day mixed in. Listen, I was intentional about eating this way STRICTLY for over a year (without cheating), which not only helped me shed my last 10 pounds of baby weight (and then some), but it also drastically improved my well being! Two years later however, if I want to bake up a tasty cake, cupcake or cookie…I do…and I indulge…and then I return to my healthy lifestyle. This is what works for me, so I will continue to shout “Keto” from the rooftops to anyone that tells me in conversation that they struggle with mood swings, brain fog, lack of energy, an inability to lose weight, high blood pressure, diabetes, etc. It would be a crime for me to feel as amazing as I do while eating this way and to not share it with the world. And I’ve got to tell you…the reason it was so easy for me to continue eating this way boils down to creating meals like this Keto Chicken Fajita Bowl.
This meal is simply delicious! It packs an incredible variety of flavor into every bite, leaving you utterly satisfied without the burden of feeling weighed down and bloated from a ton of carbs (rice). It’s no secret that I love to cook, so transitioning to Keto was exciting for me, because it gave me the ability to craft delicious meals like this one that I can share with all of you to support you in your healthy journey!
Let’s begin by talking about our ingredients. For this meal you are going to need steamed cauliflower rice, fresh salsa, homemade chipotle lime vinaigrette, sautéed onions and peppers, chicken thighs, and your choice of toppings (I prefer shredded cheddar jack cheese, avocado, and sour cream).
Fresh Salsa: If you don’t want to make your own fresh salsa, several grocery stores now sell it pre-made in the fresh produce section — just make sure to stay away from the jarred salsa if you are on the Keto diet, as most of them have added sugar, For my fresh salsa, you will need an onion, fresh garlic cloves, boiling water, Roma tomatoes, cherry tomatoes, Serrano peppers (you can substitute jalapeno peppers), Himalayan pink salt, freshly ground black pepper, and lime juice.
Chipotle Lime Vinaigrette: For my homemade vinaigrette, you will need extra virgin olive oil, lime juice, a chipotle chili in adobo, ground cumin, Himalayan pink salt, and freshly ground black pepper.
Sautéed Onions: For the sautéed onions, you will only need extra virgin olive oil and onions.
Sautéed Peppers: For the sautéed peppers, you will need extra virgin olive oil and a mix of red and green bell peppers.
Chicken: For the chicken, you will need boneless, skinless, chicken thighs and McCormick Fajita Seasoning packets.
I hope you are all still with me here…I know that list of ingredients is long and may be a little overwhelming. I will be honest in telling you that this Keto Chicken Fajita Bowl requires quite a bit of preparation, but I will also PROMISE you that it’s totally work the effort! So let’s get started.
Fresh Salsa: To make my fresh salsa, begin by placing a medium strainer over a medium bowl. Empty your onion and garlic into your strainer. Pour your boiling water over the mixture to bring out the flavor without cooking it. Drain thoroughly and discard the water. Next, in a large bowl, add in the onion and garlic mixture, Roma tomatoes, cherry tomatoes, and Serrano peppers. Season with salt and pepper and drizzle lime juice on top; mix until it is thoroughly combined. Taste your salsa at this point and adjust the salt and pepper to taste. Set it aside.
Chipotle Lime Vinaigrette: To make my homemade vinaigrette, combine the olive oil, lime juice, chipotle chili, cumin, salt and pepper in a blender and pulse it until it is smooth. Set it aside.
Sautéed Onions: For the sautéed onions, begin by heating a large skillet over medium heat. Add in the olive oil and heat it until it is shimmering. Add in the onions and sauté until translucent and slightly browned on the edges; about 5-7 minutes. Remove your skillet from the heat, transfer the onions to a bowl, and set aside.
Sautéed Peppers: To make the sautéed peppers, add more olive oil to the same skillet you used to cook your onions, and heat it until it is shimmering. Add in your red and green peppers and sauté until tender; about 5-7 minutes. Remove from heat, transfer peppers to a bowl, and set aside.
Chicken: To make the chicken thighs, begin by preheating a cast iron grill pan over high heat. Next, generously season your chicken thighs on both sides with your Fajita Seasoning. Grill each thigh for 4-6 minutes on each side or until they are cooked through. Remove your chicken to a cutting board to rest for about 5 minutes before slicing into strips.
To Serve: Finally, it is time to assemble your bowl! To do this, layer a bed of cauliflower rice onto your dish. Top it with 1-2 chicken thighs (sliced into strips). Then, arrange small piles of your sautéed onions, sautéed peppers, shredded cheddar jack cheese, fresh salsa, avocado, and sour cream, around the outside edge of your rice and chicken. Top it off with a drizzle of your homemade chipotle lime vinaigrette and dig in!
Please note that this meal can also be served with rice for a non-Keto version that is equally as amazing!
Keto Chicken Fajita Bowl
With this Keto Chicken Fajita Bowl, eating healthy does not mean having to forego tasty food! This meal is extremely satisfying and packs a ton of flavor into every bite. You won’t even miss the carbs!
2 (12 ounce) bags cauliflower rice, steamed
1 large onion, diced
2 small cloves garlic, minced
2 cups boiling water
4 large ripe Roma tomatoes, diced
1 pint cherry tomatoes, diced
2 Serrano peppers, minced *
½ teaspoon (or more, to taste) Himalayan pink salt
½ teaspoon (or more, to taste) freshly ground black pepper
2 Tablespoons lime juice
CHIPOTLE LIME VINAIGRETTE
1 cup extra virgin olive oil
½ cup fresh lime juice (about 4 limes)
1 chipotle chili in adobo, minced
3 teaspoons ground cumin
Himalayan pink salt
Freshly ground black pepper
2 Tablespoons extra virgin olive oil
2 large onions, sliced
2 Tablespoons extra virgin olive oil
2 red bell peppers, sliced
2 green bell peppers, sliced
6-8 Boneless skinless chicken thighs
1-2 packets McCormick Fajita Seasoning
- Fresh Salsa: Place a medium strainer over a medium bowl. Empty onion and garlic into strainer. Pour boiling water over mixture to bring out the flavor without cooking. Drain thoroughly and discard water.
- In a large bowl, add in onion and garlic mixture, Roma tomatoes, cherry tomatoes, and Serrano peppers. Season with salt and pepper and drizzle lime juice on top; mix until thoroughly combined. Taste salsa and adjust salt and pepper to taste; set aside.
- Chipotle Lime Vinaigrette: Combine olive oil, lime juice, chipotle chili, cumin, salt and pepper in a blender and pulse until smooth; set aside.
- Sautéed Onions: Heat a large skillet over medium heat. Add in olive oil and heat until shimmering. Add in onions and sauté until translucent and slightly browned on the edges; about 5-7 minutes. Remove from heat, transfer onions to a bowl, and set aside.
- Sautéed Peppers: In the same skillet used to cook the onions, add in olive oil and heat until shimmering. Add in red and green peppers and sauté until tender; about 5-7 minutes. Remove from heat, transfer peppers to a bowl, and set aside.
- Chicken: Preheat cast iron grill pan over high heat. Generously season chicken thighs on both sides with Fajita Seasoning. Grill for 4-6 minutes on each side or until cooked through. Remove to cutting board to rest for about 5 minutes before slicing into strips.
- Toppings: Sautéed onions, sautéed peppers, shredded cheddar jack cheese, fresh salsa, avocado, sour cream.
- To Serve: Layer a bed of cauliflower rice onto your dish. Top with 1-2 chicken thighs (sliced into strips). Arrange small piles of the following toppings around the outside edge of your rice and chicken: sautéed onions, sautéed peppers, shredded cheddar jack cheese, fresh salsa, avocado, and sour cream. Drizzle chipotle lime vinaigrette over the top.
- Jalapeños can be substituted for Serrano peppers.