Keto chicken fajita bowl

Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it’s keto AND amazingly delicious! Feast or fiesta? You decide.


  • 10 oz. Romaine lettuce
  • 5 oz. cherry tomatoes
  • 2 avocados
  • 4 tbsp fresh cilantro
  • 1 yellow onion
  • 1 green bell pepper
  • 1½ lbs boneless chicken thighs
  • 3 oz. butter
  • salt and pepper
  • 2 tbsp Tex-Mex seasoning
  • 5 oz. Mexican cheese or cheddar cheese, shredded
  • 1 cup sour cream (optional)


  1. Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  2. Slice onion and pepper fairly thin.
  3. On a separate cutting board, cut the chicken into thin strips.
  4. Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning.
  5. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
  6. Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.


A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.

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