Low Carb Burrito Bowl (Printable)
A vibrant bowl with seasoned chicken, fresh veggies, and zesty toppings for a satisfying low-carb meal.
# What You Need:
→ Protein
01 - 1.1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Vegetables
09 - 1 medium head cauliflower, riced (about 4 cups)
10 - 1 tbsp olive oil
11 - 1 red bell pepper, diced
12 - 1 small red onion, diced
13 - 1 cup cherry tomatoes, halved
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped
16 - 1 lime, cut into wedges
→ Toppings
17 - 3.5 oz shredded cheddar or Mexican cheese blend
18 - 3.5 oz sour cream
19 - 1/2 cup salsa
20 - Jalapeño slices (optional)
# Steps:
01 - Toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a mixing bowl until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer to a plate and cover to keep warm.
03 - In the same skillet, add 1 tablespoon olive oil and the riced cauliflower. Cook for 4-5 minutes, stirring frequently, until tender but not mushy. Season lightly with salt and pepper.
04 - Dice the bell pepper and red onion, halve the cherry tomatoes, slice the avocado, and chop the fresh cilantro.
05 - Create each bowl with a base of riced cauliflower. Layer with cooked chicken, bell pepper, onion, tomatoes, avocado, cheese, and salsa. Top with sour cream and jalapeño slices if desired. Garnish with fresh cilantro and serve with lime wedges.
06 - Serve the burrito bowls while the chicken and cauliflower rice are still warm for the best texture and flavor.
# Expert Advice:
01 -
- You get that burrito satisfaction without the afternoon food coma
- The cauliflower rice soaks up all those spicy juices like a flavor sponge
02 -
- Dont skip the lime wedges—acid cuts through the richness and wakes up all the spices
- The cauliflower rice keeps cooking after you turn off the heat, so err on the side of slightly underdone
03 -
- Warm your serving bowls in the oven for five minutes—hot food stays hot longer
- Toss the cauliflower rice with a pinch of salt while cooking to draw out excess moisture