Skip to Content

Keto Chicken Bowls Southwest Style {Low Carb}

Keto chicken bowls made in a southwest or Mexican style are one of our family favorite low carb dinners. Look no more for keto chicken recipes as this one’s quick to make on a weeknight, super-flavorful and satisfying, and served with turmeric cauliflower rice.

Pin it for later here:

This post may include Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Scroll down to the bottom of the page for the recipe card with ingredient amounts and a printable recipe to make it NOW or save for later!

Who doesn’t love a chicken bowl? I remember a time long, long ago, back when I was in high school. A friend and I had an almost weekly trek, all the way across town over our lunch break in search of the fabulous teriyaki bowls.

They were filled with rice, chicken, sweet teriyaki sauce, broccoli, and goodness. I still remember fondly how pleased with life I was when I got one of those bowls! Ha.

In fact, today I still love a good chicken bowl, and I love the challenge of making it low carb. Now, my daughter is more of a Mexican or southwest style chicken bowl fan. Therefore, the keto chicken bowls we most often make around here are southwestern-style deliciousness. Or our version of it anyway.

I actually have orders to make this meal AT LEAST once every two weeks. Would you like to see how it’s done?

🍽 Equipment

When I get ready to make dinner, the first thing I do is to get out all the kitchen gadgets and equipment I’ll need. I like it when things are close at hand and ready to go.

What do we need to make southwest keto chicken bowls?

Overhead view of keto chicken bowls with toppings

🥘 Ingredients in low carb chicken bowls

  • 2 cups riced cauliflower
  • 1/2 cup chicken bone broth
  • 1/4 tsp turmeric
  • 1 Anaheim pepper (or other long green pepper)
  • 2 Roma tomatoes
  • 3 green onions
  • 1 lime
  • 2 tbsp avocado or extra virgin olive oil
  • 2 tbsp taco seasoning (sugar-free)
  • 16 oz chicken thigh or breast strips
  • 2 tbsp butter
  • 1/2 cup sour cream
  • hot pepper sauce (to taste)
  • salt (to taste)
  • black pepper (to taste)
Ingredients for keto chicken bowls

When selecting any ingredients, buy as fresh as you can, and organic if possible. For meat, I usually order from ButcherBox for good quality I can trust.

However, in a specialty or grocery store when looking for chicken, it’s good to keep an eye out for the words “free-range” and organic or ask for more information on the source of the meat. It never hurts to ask questions and be picky!

I like ButcherBox because they deliver 100% grass-fed beef, organic chicken, heritage breed pork, and wild-caught seafood directly to your door with free shipping. I’m giving you $15 off your first box if you click on my link here: ButcherBox. You can thank me later…

There are also other similar companies for meats you can definitely look into. I’m just not as familiar with those so if you find a good one, let me know!

🔪 Instructions

First of all, pull out all the needed equipment and ingredients. It should be close at hand where you can get to it easily. Ideally, this recipe takes under thirty minutes (SCORE!), and having everything ready speeds up preparation.

Low carb turmeric cauliflower rice

To begin, in a small saucepan combine the chicken bone broth and turmeric and bring it to a boil. Next, stir in the riced cauliflower and salt.

Then turn the heat down to low to simmer for 10-12 minutes, or until the liquid nearly all evaporates. Warning! Don’t let it stick and burn, and it won’t as long as you keep an eye on it. Stir the cauliflower rice occasionally while you work on the other ingredients.

💭 Top tip – produce prep

Next, while the cauliflower rice simmers, it’s good to get all the produce washed and prepped to use. First, core and slice up the green pepper into strips. Anaheim peppers are normally available at our local grocery store for around 33 cents apiece, but any long green pepper will do.

After that, dice the tomatoes and then thinly slice the green onions. Last but not least, zest the lime and cut it into quarters.

Produce prepped for keto chicken bowls

🍗 Cook the keto chicken

Now it’s time to cook the chicken.

First, heat the two tablespoons of avocado or extra-virgin olive oil in a large skillet or pan over medium-high heat. Then add in the green pepper and one tablespoon of the taco seasoning. Also, shake on some salt and pepper (to taste) and cook the pepper for 2-3 minutes. Keep stirring constantly until it’s slightly softened.

Next, clean and pat the chicken dry and cut it into strips if it’s not already. After that, season with the other tablespoon of taco seasoning, and again some salt and pepper.

I haven’t put in measurements for the salt and pepper as everyone’s tastes are different. To begin, sprinkle on sparingly as more can be added later if desired. Once the chicken is cooked, it can be tasted and spices added if needed.

Now, add the chicken to the pan with the green pepper and stir. Cook the chicken for 4-6 minutes, stirring occasionally until it’s cooked through and the pepper begins to caramelize (but not burn!). Stir in 1 tablespoon of butter and turn off the heat.

Toppings for keto chicken recipes

While the chicken is cooking, take out two small bowls. In one, stir together the tomato, green onions, and some salt and pepper. Add one squeeze of lime juice (from one-quarter of the lime).

Next, in the second bowl, combine the sour cream, lime zest, another squeeze of lime juice, salt, and pepper. Yum.

Toppings for keto chicken bowls

Now, go back to the cauliflower rice and stir in 1 tablespoon of butter to melt. Season with salt and pepper and divide the rice into four portions of 1/2 cup each.

Pan of turmeric cauliflower rice

To serve the keto chicken bowls

When it’s time to serve, top the turmeric cauliflower rice with the chicken mixture, the tomatoes and scallions, and two tablespoons of the lime sour cream.

If you’d like to bump up the spice level, add hot red pepper sauce to taste. Also, it’s fun to serve it with a lime wedge on the side. My daughter loves to dramatically squeeze lime juice all over her meal and then drop the lime in her water.

Keto chicken bowl closeup

🥣 How to store keto chicken bowls

Any leftovers can be kept in the refrigerator in an air-tight container for four to five days.

If you’re planning for one, it’s easy to reheat it in the microwave or on the stovetop. Four delicious low carb meals for the week, done!

Bite of the keto chicken bowl

What are your favorite low carb chicken recipes?

Chicken is a super-popular protein around here. It’s versatile and extremely kid-friendly. My challenge is to get the kids to go beyond the chicken nuggets and try some new flavors and options.

My older child absolutely loves this southwest keto chicken bowl recipe, and as I mentioned earlier, requests it often. The younger boy-child is pickier, and we’re working on getting him to broaden his horizons. It’s a constant effort, lol.

What are your favorite keto-friendly chicken recipes?

Bonus points will be awarded if it’s quick and easy too! Or, send me your favorites, and I’ll do some testing to make them more low carb.

I hope you give these keto chicken bowls a go and they’re as successful at your house as ours.

Pin the recipe here:

Keto southwest chicken bowls view overhead

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

🍲 More keto chicken recipes

  1. Best Keto Chicken Enchiladas
  2. Easy Keto Butter Chicken
  3. Keto Jambalaya
  4. Perfect Slow Cooker Pulled BBQ Chicken
  5. Low Carb Green Chili Chicken Chowder
Keto southwest chicken bowl overhead

Keto Southwest Chicken Bowls

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Delicious and easy for a low carb weeknight meal, keto chicken bowls are packed southwest and Mexican flavors. One of our favorite keto chicken recipes served with turmeric cauliflower rice.

Ingredients

  • 2 cups riced cauliflower
  • 1/2 cup chicken bone broth
  • 1/4 tsp turmeric
  • 1 Anaheim pepper (or other long green pepper)
  • 2 roma tomatoes
  • 3 green onions
  • 1 lime
  • 2 tbsp avocado or extra virgin olive oil
  • 2 tbsp taco seasoning (sugar-free)
  • 16 oz chicken thigh or breast strips
  • 2 tbsp butter
  • 1/2 cup sour cream
  • hot pepper sauce (to taste)
  • salt (to taste)
  • black pepper (to taste)

Instructions

  1. In a small saucepan, combine the chicken bone broth and turmeric and bring to a boil. Stir in the riced cauliflower and salt. Turn the heat down to low to simmer for 10-12 minutes, or until the liquid nearly all evaporates. Stir occasionally.
  2. While the cauliflower rice simmers, slice the green pepper into strips. Dice the tomatoes and thinly slice the green onions.
  3. Zest the lime and then cut it into four quarters.
  4. Heat the two tablespoons of avocado or extra-virgin olive oil in a large skillet or pan over medium-high heat. Add in the green pepper and one tablespoon of the taco seasoning. Salt and pepper to taste. Cook the pepper for 2-3 minutes, stirring constantly until slightly softened.
  5. Season the chicken strips with the other tablespoon of taco seasoning, salt, and pepper.
  6. Add the chicken to the pan with the green pepper and stir. Cook the chicken for 4-6 minutes, stirring occasionally until cooked through and the pepper begins to caramelize. Stir in 1 tablespoon of butter and turn off the heat.
  7. While the chicken cooks, take out two small bowls. In one, stir together the tomato, green onions, and some salt and pepper. Add one squeeze of lime juice (from one-quarter of the lime). In the second bowl, combine the sour cream, lime zest, another squeeze of lime juice, salt, and pepper.
  8. Go back to the cauliflower rice and stir in 1 tablespoon of butter to melt. Season with salt and pepper and divide the rice into four portions of 1/2 cup each.
  9. Top the turmeric cauliflower rice with the chicken mixture, tomatoes and scallions, and lime sour cream. Add hot red pepper sauce to taste and serve with a lime wedge on the side.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 378Total Fat: 19gCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gProtein: 38g

*Nutrition facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Barb

Thursday 20th of May 2021

Could I substitute frozen peppers and onions ? If so how much should I use ? Thanks ❤️

Barb

Monday 24th of May 2021

@Lauren, thanks!

Lauren

Saturday 22nd of May 2021

You could sub 1/2 cup chopped frozen peppers and 1/4 cup chopped frozen onions (instead of green onions) if you don't have fresh.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe