Low-Carb Chicken Fajita Bowl with Guacamole, Fresh Salsa & Melted Cheese

This one-pan wonder brings the sizzle of fajitas straight to your bowl: juicy chicken breasts coated in smoky spices, charred with colorful bell peppers and onions, then piled high with creamy guacamole, zesty salsa, cool sour cream, and gooey shredded cheese that melts from the residual heat. It’s low-carb, high-flavor, and endlessly customizable—ideal for keto, gluten-free, or just anyone craving a fresh, hearty meal.

Servings: 2 generous bowls (easily doubled)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Approximate Nutrition per Serving: ~500–550 kcal, ~45–50g protein (varies by exact toppings and cheese amount)

Ingredients

For the spiced chicken & veggies:

• 2 boneless, skinless chicken breasts (about 1–1.25 lb total; pound to even thickness for uniform cooking)
• 1 tablespoon olive oil (plus extra for drizzling)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon onion powder (optional for extra depth)
• Salt and freshly cracked black pepper (to taste—be generous)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small yellow or red onion, thinly sliced

For the toppings:

• ½ cup fresh salsa (store-bought or homemade—pico de gallo style works great)
• ½ cup guacamole (homemade or store-bought)
• ¼ cup sour cream (or Mexican crema)
• 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or queso fresco)
• Fresh lime wedges (essential for that bright, fresh squeeze)
• Optional extras: Sliced jalapeños, chopped cilantro, diced avocado, hot sauce

Step-by-Step Instructions

1. Season the chicken
   Pat chicken breasts dry with paper towels. In a small bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
   Rub both sides of the chicken generously with the spice blend, then drizzle with ½ tablespoon olive oil and rub it in. Let sit at room temperature 10 minutes while you prep veggies (or marinate longer in the fridge).
2. Sear the chicken
   Heat a large cast-iron or nonstick skillet over medium-high heat until very hot. Add ½ tablespoon olive oil and swirl to coat.
   Add chicken and sear 5–6 minutes per side until deeply golden and charred on the outside and cooked through (internal temp 165°F / 74°C).
   Remove to a cutting board, tent loosely with foil, and let rest 5 minutes—this keeps it juicy.
3. Sauté the fajita veggies
   In the same skillet (keep those flavorful browned bits!), add sliced bell peppers and onions. Season lightly with a pinch of salt and pepper.
   Cook 5–7 minutes, stirring occasionally, until tender-crisp with some caramelized edges. If the pan gets dry, add a splash of water or extra oil.
4. Slice & build the bowls
   Slice rested chicken into thin strips against the grain.
   Divide sautéed peppers and onions between 2 large bowls as the base. Top with sliced chicken.
   Immediately sprinkle shredded cheese over the hot chicken and veggies so it starts melting from the residual heat.
5. Add fresh toppings
   Spoon fresh salsa and guacamole on top. Add a generous dollop of sour cream.
   Finish with a squeeze of fresh lime juice, extra black pepper, and optional cilantro or jalapeño slices.
6. Serve
   Serve immediately while everything is hot and the cheese is melty. Grab a fork (or a spoon for the ultimate bowl experience) and dig in!

Pro Tips for Fajita Bowl Perfection

• Chicken juiciness — Don’t skip the rest step after searing; it redistributes juices.
• Cheese melt — Add cheese right after plating so it melts from the heat—no need to broil.
• Low-carb boost — Use cauliflower rice as the base instead of skipping carbs entirely.
• Make-ahead — Cook chicken and veggies earlier; reheat gently and assemble fresh with cold toppings.

Delicious Variations

• Extra spicy — Add cayenne, chipotle powder, or sliced jalapeños to the seasoning rub.
• Veggie-packed — Toss in zucchini or mushrooms with the peppers and onions.
• Protein twist — Swap chicken for shrimp, steak strips, or grilled portobello mushrooms.
• Creamier — Mix a little sour cream or Greek yogurt into the guacamole for extra richness.

This low-carb chicken fajita bowl with guac, salsa, and cheese is bold, fresh, smoky, and incredibly satisfying—the perfect healthy comfort food that doesn’t feel like a compromise. It’s a total weeknight winner! Try it soon and let me know if you added any extra toppings in the comments. 🌮🍗🥑