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Chicken Fajita Salad Bowls | Simply Taralynn

Chicken Fajita Salad Bowls | Easy 20-Minute Healthy & Gluten-Free Dinner Idea + Low Carb

Course dinner
Cuisine Mexican
Keyword mexican, fajita, chicken, low carb, gluten-free, dinner idea, dinner night, thirty-minute meals, 30-minute meals, low carb, keto
Prep Time 5 minutes
Cook Time 15 minutes
Author Taralynn


  • 2 Cups Brussels Sprouts
  • 1 lb Chicken Breast
  • 2 Large Green Bell Peppers
  • 1 Large Yellow Onion
  • 1 Packet Taco Seasoning
  • 3 Tbsps Avocado Oil
  • 1 Tsp Red Pepper Flakes optional for heat
  • 4 Cups Shredded Lettuce
  • 3-5 Tbsps Habanero Ranch
  • 1 Large Avocado
  • 1-2 Tbsps Queso Cheese optional!


  1. Heat oven to 400-degrees.

    Chop Brussels sprouts in half, toss in a few tablespoons of avocado oil and bake for 15-minutes at 400-degrees.

  2. Slice chicken, peppers, and onions.

    Cook chicken in a separate pan on high heat. Toss the peppers and onions in avocado oil, and cook on high-heat until lightly brown.

  3. Add cooked chicken, brussels sprouts, onions, peppers, and taco seasoning to a pan on high heat. Add 1/4 cup of water and cook until fully coated in the seasoning.

  4. Add shredded lettuce to a bowl and top with the fajita mix, half an avocado, queso cheese, red pepper flakes, and a drizzle of habanero ranch.