Fajita Bowls

Fajita Bowls

Printable Version: Fajita Bowls

DF, GF, K*, SF

*Keto without rice and beans

Ready in: 30 minutes

Makes: 3, 4-oz servings


  • Approx. 1 lb fajita meat (chicken or steak), cut into strips
  • Fajita steak seasoning
  • Bell peppers (any color) sliced or chopped
  • Onions, sliced or chopped
  • Optional additional ingredients: black beans, rice, avocado (all pictured here)


  1. In a large pot, combine 1c. Rice and 2 c. water and bring to a boil.
  2. Spray a nonstick skillet with cooking spray and heat over medium-high. Slice and season fajita meat.
  3. While pan is heating, drain black beans and add to a small pot with ½ c. salsa or pico de gallo. Let cook over medium-low heat. Reduce the heat to low and cover the rice, let sit until done.
  4. Add meat to pan and cook thoroughly (times will vary depending on size, and if it’s chicken or steak)
  5. Portion out 4oz meat, 1/4c. Rice, 1/4c. Black beans. Add desired veggies. Top with 2 ounces of avocado and salsa.

Macros (using 4 oz sirloin steak, 1/4c rice, 1/4c black beans, 2 oz avocado):

357 KCals; 30CHO/31PRO/14FAT