Low Carb Burrito Bowl (Printable)
A vibrant bowl with seasoned chicken, riced cauliflower, fresh veggies, and zesty toppings, perfect for a light, tasty meal.
# What You'll 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 (sugar-free, if desired)
20 - Jalapeño slices (optional)
# Step-by-step:
01 - In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper 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 cilantro.
05 - To assemble each bowl, start with a base of riced cauliflower. Top with cooked chicken, bell pepper, onion, tomatoes, avocado, cheese, and salsa. Add sour cream and jalapeño slices as desired. Sprinkle with fresh cilantro and serve with lime wedges.
06 - Serve immediately.
# Expert Advice:
01 -
- You get all the burrito flavors you crave without the post-meal carb crash that leaves you napping on the couch.
- The cauliflower base soaks up all those Mexican spices while staying light enough that you can actually move afterward.
- Everything cooks in one skillet in under 30 minutes, making it perfect for those nights when takeout sounds tempting but your wallet disagrees.
02 -
- Do not skip drying your cauliflower rice after ricing it, otherwise you end up with steamed mush instead of fluffy rice-like texture.
- Let the chicken develop a proper sear instead of constantly moving it around the pan, as those browned bits contain all the flavor.
- Room temperature ingredients help the cauliflower cook more evenly and prevent that raw, cruciferous taste.
03 -
- Rice your cauliflower in the food processor but do not overprocess it into mush, pulse just until it resembles rice.
- Warm your tortilla alternative or cheese crisps in the oven while cooking for that fresh-from-the-kitchen texture.