Description

These Chicken Fajita Zoodle Bowls are a vibrant, low-carb twist on classic fajitas, featuring spiralized zucchini noodles tossed with perfectly seared chicken, sautéed bell peppers, and onions. Finished with creamy avocado, a dollop of Greek yogurt, and a squeeze of lime, this recipe delivers fresh, flavorful meals in just 25 minutes, perfect for a healthy and satisfying dinner.

Ingredients

Scale

Produce

2 medium zucchini (spiralized on medium setting)
1 medium onion (cut into strips)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1 tablespoon fresh cilantro (chopped)
1 avocado (sliced)
Lime wedges (for serving)

Protein

2 chicken breasts (cut in half lengthwise)

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, or to taste)
Salt & pepper (to taste)

Oils & Dairy

3 tablespoons olive oil (divided)
Greek yogurt or sour cream (to taste)

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Instructions

Marinate the Chicken: Place the chicken breasts in a large ZipLoc bag with 2 tablespoons of olive oil, ground cumin, chili powder, paprika, garlic powder, cayenne pepper (if using), and salt & pepper. Seal the bag and toss to coat evenly. Let the chicken marinate for at least 30 minutes to absorb the spices.
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over medium-high heat. Allow the pan to get very hot, then add the onion and bell pepper strips. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp and seared. Remove the veggies from the pan and cover them with foil to keep warm.
Cook the Chicken: In the same skillet, place the marinated chicken breasts on medium-high heat. Cook the first side undisturbed for 5 minutes to develop a nice sear, then flip and cook for another 3 to 5 minutes until cooked through but still juicy. Avoid overcooking to maintain tenderness.
Slice the Chicken: Turn off the heat, remove the chicken from the pan, and slice it into strips suitable for fajita bowls.
Toss Everything Together: Return the cooked peppers, onions, sliced chicken, chopped cilantro, and spiralized zucchini noodles to the hot skillet. Toss gently with tongs; the residual heat will warm the zucchini noodles without making them soggy. Adjust seasoning with salt and pepper as needed.
Serve and Garnish: Transfer the fajita mix into bowls. Top each bowl with sliced avocado, a spoonful of Greek yogurt or sour cream, and lime wedges for squeezing. Serve immediately for a fresh and flavorful meal.

Notes

Marinating the chicken for longer than 30 minutes (up to 2 hours) will enhance the flavor even more.
To keep the zucchini noodles from becoming watery, avoid overcooking; a quick warm toss in the hot pan is sufficient.
You can substitute Greek yogurt with sour cream or a vegan alternative if preferred.
Adjust the amount of cayenne pepper to control the spiciness of the dish.
Use a grill pan for added smoky flavor or a regular skillet if unavailable.