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Low Calorie Chicken Fajita Bowls - Fresh, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 bell peppers (any colors), thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 teaspoons olive oil (or avocado oil)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • 2 cups cooked cauliflower rice, brown rice, or quinoa (choose your base)
  • 1/2 cup canned black beans, rinsed and drained (optional)
  • 1/2 cup pico de gallo or chopped tomatoes
  • 1 small avocado, diced (optional but delicious)
  • 1/4 cup plain nonfat Greek yogurt or light sour cream
  • Fresh cilantro, chopped

Method
 

  1. Prep the chicken and veggies: Slice the chicken into thin strips. Thinly slice the bell peppers and onion so they cook quickly and get nicely tender.
  2. Mix the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and black pepper.
  3. Season the chicken: Toss the chicken strips with half of the spice mix and half the lime juice. Let it sit while you heat the skillet. This quick marinade boosts flavor.
  4. Cook the vegetables: Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the peppers and onions with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly charred in spots. Transfer to a plate.
  5. Sear the chicken: Add the remaining 1 teaspoon oil to the skillet. Add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through.
  6. Combine and finish: Return the peppers and onions to the skillet. Sprinkle on the remaining spice mix and the rest of the lime juice. Toss for 1–2 minutes to coat and warm through. Taste and adjust salt or lime as needed.
  7. Assemble the bowls: Add your base (cauliflower rice, brown rice, or quinoa) to bowls. Top with the chicken and veggies, black beans if using, pico de gallo, avocado, a spoon of Greek yogurt, and cilantro. Add lime wedges on the side.