Low-Carb Chicken Fajita Lunch Bowl

Step 1Prepare all the ingredients. Mix the taco seasoning spices if you are making your own.

Step 2Lay the chicken breasts out on a sheet of baking paper, drizzle them with 1 tbsp avocado oil and then sprinkle them with 1 tablespoon of seasoned rub per each side.

Step 3Massage the rub into the chicken and then cook it over high heat on a BBQ or grill plate until seared and caramelised on the outside, lower the heat and finish cooking until the juices run clear.

Step 4Remove and cover loosely with foil to rest while you finish preparing the roasted vegetables.

Step 5Peel and cut the onion into wedges, separate the layers. Core and seed the peppers and cut into chunky strips.

Step 6Heat 2 tablespoons of avocado oil in a large frying pan and cook the peppers and red onions until softened and slightly charred.

Step 7Slice the chicken across the grain into strips.

Step 8Layer the bowls with spinach, roasted vegetables and sliced chicken and then top with avocado and sour cream. Garnish with coriander and drizzle with olive oil, 1 tablespoon per bowl.

Step 9You can store the chicken and the cooked peppers in a covered container in the fridge for up to 4 days. Don’t store the avocado, as it will brown. Cut the avocado fresh before you eat it.