In these low Carb Fajita Chicken Bowls spicy fajita seasoned chicken breast, grilled onions, and cheese are heaped atop a bowl of steamed, grated cauliflower flavored with cilantro and lime for an easy, tasty meal that won’t blow your eating plan.
For this recipe you’ll need: Cauliflower, lime, cilantro, olive oil, chicken breast, chile powder, onion, cheddar cheese, and sour cream.If you are in a hurry, feel free to Jump to the Recipe
Being from Texas it’s really not surprising that Tex-Mex cuisine contains some of my very favorite flavors. It’s also not going to be news to you that Tex-Mex is one of the first things I had to say goodbye to when I went low carb. The quest for me since that time has been to somehow invite those flavors I love into my life without bringing in the carbs that my body does not love.
Rice bowls and noodle bowls have always been favorites — even before they were popular. By the time I was a teenager my mom just didn’t cook anymore because I was either at school or work or something. She kept a big box of Minute Rice in the cupboard and I’d come home and while the rice was fluffing I’d search the fridge for leftovers to add to it. A little salsa or teriyaki and I was all set.
Well this fajita chicken bowl reminds me of that. Simple, flavorful, filling, and without the carbs it’s full of Tex-Mex flavor. The cauliflower is steamed until it is tender crisp and then mixed with lime and a generous amount of cilantro. It makes it tangy but with that warm, earthy cilantro bite that I just can’t resist. The chicken is sliced then tossed in my homemade chile seasoning and then cooked in a hot, cast iron skillet with a little olive oil. You can grill it or saute it whole if you have time. I buy the chicken breast frozen in individual wrap and then just thaw it in the microwave, slice, and saute. I’ll be the first to admit that it’s not the best way to get the most flavor out of chicken but it’s the best way for me to create meals in the time I have.
You can grate the cauliflower on the box grater or you can pulse it in the food processor, whichever you prefer. I place mine in a bowl with a teaspoon of water, cover with plastic wrap, and microwave for just about a minute. It’s on a plate in the images here so that you can see the dish better.
Anyway the whole thing is done in less than ten minutes or so. That’s my kind of meal. I’ll spend hours on cooking for family and friends but if my food isn’t minimal time-wise then either I wont eat or I will eat something I shouldn’t. The other thing is that you can make these up in storage bowls with tops and freeze them for up to three months. Anything that I can make ahead is a winner!
Give this low carb Fajita Chicken Bowl a try and let me know what you think. Use beef and change things around to make it your own.
Table of Contents
Fajita Chicken Bowl with Cilantro Lime Cauli-Rice
For the Cauliflower Base
- 4 ounces cauliflower grated and raw
- 1/2 lime
- 2 tablespoons cilantro
- salt Pinch
For the Chicken
- 2 tablespoons olive oil
- 4 ounces chicken breast sliced
- 1 1/2 teaspoons chile powder or fajita seasoning
- 1/4 cup onion sliced
- 2 ounces cheddar cheese
- 1 tablespoon sour cream
- Place the cauliflower and water in a microwave-safe bowl.
- Cover with plastic wrap.
- Cook for 1 minute and set aside.
- Heat a tablespoon or so of olive oil in a heavy saucepan.
- Sprinkle the chicken with the seasoning and add to the hot oil.
- Saute for a minute and then add the onions.
- Saute until the chicken is cooked through, about 2 or 3 minutes more.
- Drain off any liquid that has collected in the bottom of the cauliflower bowl.
- Squeeze the half lime into the cauliflower.
- Grate the lime zest and add.
- Add the chopped cilantro and salt as desired.
- Mix lightly with a fork.
- Pile the chicken and onions on top.
- Cover with cheese and sour cream.