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Low Carb Chicken Fajita Meal Prep Bowls

Chili-lime chicken thigh strips with seared peppers and onion over cauliflower rice, packed into four containers. 36 g protein and 9 g net carbs per bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 505 kcal

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs
  • 3 tbsp olive oil, divided
  • 2 tbsp fresh lime juice (from 1 large lime)
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper
  • 2 medium bell peppers (red, yellow or orange), sliced
  • 1/2 medium yellow onion, sliced
  • 12 oz cauliflower rice, fresh or frozen
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 medium avocado, sliced

Instructions
 

  • If using frozen cauliflower rice, thaw it and squeeze it dry in a clean towel.
  • Pat the chicken dry and slice it into strips about 1/2 inch wide. Toss with 1 tbsp olive oil, the lime juice, chili powder, smoked paprika, cumin, garlic powder, 1/2 tsp salt and the pepper. Let it sit for 10 minutes.
  • Heat a large skillet over medium-high heat. Cook the chicken in a single layer, in two batches if needed, for 5 to 7 minutes, turning once, until browned and an instant-read thermometer reads 165°F (74°C). Move to a plate.
  • Add 1 tbsp olive oil to the same skillet. Cook the peppers and onion for 4 to 5 minutes until browned at the edges but still a little crisp. Move to the plate with the chicken.
  • Add the last 1 tbsp olive oil and the cauliflower rice to the skillet. Cook over medium-high heat for 5 to 6 minutes, stirring now and then, until the water cooks off and the edges turn golden. Stir in the remaining 1/4 tsp salt and the cilantro.
  • Divide the cauliflower rice among four containers and top with the chicken, peppers and onion. Cool, then refrigerate within 2 hours.
  • To serve, reheat until steaming hot, at least 165°F (74°C). Top each bowl with 2 tbsp sour cream and a quarter of the avocado.

Notes

Each bowl has about 9 g net carbs, from unrounded USDA values: 15.7 g total carbohydrates minus 6.3 g fiber = 9.4 g net. The nutrition box shows whole numbers (16 total, 6 fiber), so 16 minus 6 reads as 10 there, but the exact net is about 9. Sour cream and avocado are included in the numbers; store them separately. Keeps 3 to 4 days in the fridge.