Keto Chicken Burrito Bowls are made with tender marinated chicken and low carb vegetables served over cauliflower rice. This is an easy 30 minute dinner recipe that is perfect for meal prep.
Combine all the ingredients for the seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
In a medium bowl, combine 1 tablespoon of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the seasonings. Reserve 1 tablespoon of the chicken marinade for drizzling on the chicken at the end. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
Heat 1.5 tablespoons oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
Melt remaining oil in the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat.
Serve over some lettuce, cauliflower rice and with sliced avocados and lime wedges.