Keto chicken fajita bowl


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.


  • 275 g Romaine lettuce
  • 150 g cherry tomatoes
  • 2 avocados
  • 4 tbsp fresh cilantro
  • 1 yellow onion
  • 1 green bell pepper
  • 650 g boneless chicken thighs
  • 75 g butter
  • salt and pepper
  • 2 tbsp Tex-Mex seasoning
  • 150 g Mexican cheese or cheddar cheese, shredded
  • 225 ml sour cream (optional)


  • Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
  • Slice onion and pepper fairly thin.
  • On a separate cutting board, cut the chicken into thin strips.
  • 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.
  • 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.
  • 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.
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