Low-Carb Chicken Fajita Bowls

Step 1Slice the chicken breasts. Peel and slice the onion and slice the bell peppers. Mince the garlic.

Step 2To make the marinade, juice the lime and place in a small bowl together with the spices (chile powder, cumin, turmeric, salt and pepper) and olive oil. Whisk to combine — the mixture will thicken.

Step 3Place the peppers in a bowl and add the red onion and garlic. Pour over half of the marinade.

Step 4Toss to combine. In another bowl combine the sliced chicken breasts with the remaining marinade. Place in the fridge for at least 30 minutes or overnight.

Step 5Remove the chicken and peppers from the fridge. Place the chicken strips in a hot skillet and cook on high in a single layer until cooked through and lightly browned, 2 to 3 minutes per side. Transfer to a plate and set aside.

Step 6To the same skillet where you cooked the chicken add the marinated vegetables and cook on high for 3 to 5 minutes, tossing through. Add back the chicken and cook for another minute to heat through.

Step 7To make the avocado mash, cut the avocados in half and remove the stones. Scoop into a bowl and add salt, pepper and lime juice.

Step 8Use a fork to mash until creamy but still slightly chunky.

Step 9You can optionally serve these fajitas with cooked cauliflower rice or palmini rice. If using palmini rice, pour through a fine mesh sieve and rinse with running water. Cook in a pan for 1 to 2 minutes until just warm.

Step 10Serve the chicken fajitas with the mashed avocado and the optional cauliflower rice or palmini rice. You can optionally add shredded cheddar cheese, sour cream, fresh cilantro (or parsley), or some Tomato Salsa.

Step 11To store, place in a sealed container and refrigerate for up to 3 days. Store the fajitas separately from the avocado.