📖 Instructions

1. First, prep your veggies: Slice 1 large bell pepper (any color – I usually go for a mix!) and 1 medium onion into strips. Aim for roughly the same size so they cook evenly.
2. Next, cut 1 pound of chicken breasts into bite-sized pieces. Nobody wants to wrestle with huge chunks of chicken in their bowl, am I right?
3. In a medium bowl, toss the chicken with 2 tablespoons of fajita seasoning. Make sure every piece is well coated for maximum flavor. You can use store-bought or your own homemade blend.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Let the oil get nice and hot before adding the chicken.
5. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, or until it's cooked through and lightly browned. Stir occasionally to ensure even cooking.
6. Remove the chicken from the skillet and set aside. Keep it warm; nobody likes cold chicken!
7. Add the sliced bell peppers and onion to the same skillet. Cook for about 5-7 minutes, or until they're tender-crisp. Stir occasionally to prevent burning.
8. Now, it's time to assemble your bowls. In a bowl, add a bed of cauliflower rice (about 1 cup per serving).
9. Top with the cooked chicken and fajita veggies. Don't be shy – pile it on!
10. Garnish with your favorite toppings. I highly recommend adding a generous serving of diced avocado, a dollop of sour cream or Greek yogurt (full-fat, of course!), a sprinkle of chopped cilantro, and a squeeze of lime juice. The lime juice realy does make a difference.
11. Serve immediately and enjoy your delicious and healthy Keto Chicken Fajita Bowl! It's so good, you might even want a second helping… i do.