OMG Mexican! This Keto chicken fajita burrito bowl with chili mayo serves up the Mexican you crave in a low-carb format.

 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: 2 servings

    INGREDIENTS

    For the chicken – 

    • 1 chicken breast, cut into strips
    • ¼ red onion, sliced
    • ½ red bell pepper, sliced
    • 1 teaspoon (2 g) cumin powder
    • 1 teaspoon (2 g) paprika powder
    • 1 teaspoon (2 g) chili flakes
    • 1 teaspoon (3 g) garlic powder
    • 1 teaspoon (5 g) salt
    • 1 Tablespoon (15 ml) olive oil, to cook with

    For the bowl –

    • 1/2 avocado, sliced
    • 1 cup cilantro lime cauliflower rice
    • 1 tomato, diced
    • 2 Tablespoons cilantro, chopped for garnish
    • 2 handfuls of kale
    • 1 lime, cut into wedges for serving with

    For the chili mayo –

    • 1/4 cup (60 ml) mayo
    • 2 teaspoons (10 ml) lime juice
    • 1 teaspoon (2 g) paprika
    • Dash of chili powder (add more to taste)
    • Dash of salt

    INSTRUCTIONS

    1. Toss the chicken strips, onion, and bell pepper in the spice mix (cumin, paprika, chili flakes, garlic powder, salt).
    2. Add 1 Tablespoon olive oil to a frying pan and saute the chicken mix until the chicken is cooked and the onions and bell peppers are softened.
    3. Put together the bowl by placing the kale at the bottom of the bowl and top with the cauliflower rice, chicken, avocado, tomato.  Garnish with cilantro and 2 tablespoons of chili mayo.  Serve with lime wedges, and sprinkle additional spices on top if desired.

    NOTES

    All nutritional data are estimated and based on per serving amounts.

    Net Carbs:  5 g

    NUTRITION

    • Calories: 560
    • Sugar: 3 g
    • Fat: 48 g
    • Carbohydrates: 10 g
    • Fiber: 5 g
    • Protein: 26 g