Low Carb Burrito Bowl

The first time I made this, my husband looked at the bowl suspiciously and asked where the actual burrito was. By the time he took his last bite, he was already planning when we could have it again. Something about that cauliflower rice just works—it soaks up all the spices and juices without leaving you heavy.

Last Tuesday, my sister dropped by unexpectedly while I was cooking the chicken. The smell of chili powder and cumin had drifted into the hallway. She ended up staying for dinner and told me it tasted better than the bowls from that fancy place downtown.

Ingredients

• 500 g (1.1 lb) boneless skinless chicken breast or thighs: Thighs stay juicier but breast works beautifully if you prefer leaner meat, just watch the cooking time closely
• 1 tbsp olive oil: This helps the spices cling to every surface of the chicken while creating those gorgeous browned bits
• 1 tsp chili powder: The backbone of that classic burrito flavor without overwhelming heat
• 1 tsp cumin: Earthy and essential, this is what makes your kitchen smell like a Mexican restaurant
• 1/2 tsp smoked paprika: Adds that subtle smoky depth you usually get from grilling
• 1/2 tsp garlic powder: Distributes evenly throughout the meat so every bite has that aromatic kick
• 1/2 tsp salt: Pulls all the flavors together and enhances the natural sweetness of the vegetables
• 1/4 tsp black pepper: A gentle warmth that lingers pleasantly on the tongue
• 1 medium head cauliflower, riced (about 4 cups): The magic substitute that surprisingly absorbs flavors better than actual rice
• 1 tbsp olive oil: Keeps the cauliflower from steaming and helps it develop those slight crispy edges
• 1 red bell pepper, diced: Brings natural sweetness and a gorgeous pop of color against the golden chicken
• 1 small red onion, diced: Adds bite and a mellow sharpness that cuts through the richness
• 1 cup cherry tomatoes, halved: Little bursts of brightness that balance the savory spices perfectly
• 1 avocado, sliced: Creamy, rich, and absolutely non-negotiable for the complete experience
• 1/4 cup fresh cilantro, chopped: Fresh and herbal, this wakes up the whole bowl with its bright aroma
• 1 lime, cut into wedges: A squeeze over everything right before eating ties all the flavors together
• 100 g (3.5 oz) shredded cheddar or Mexican cheese blend: Melts beautifully into warm ingredients creating those gooey moments we all secretly love
• 100 g (3.5 oz) sour cream: Cools down any spice and adds a luxurious tang
• 1/2 cup salsa (sugar-free, if desired): Brings acid, heat, and that fresh tomato brightness
• Jalapeño slices (optional): For the brave souls who need that extra kick

Instructions

Season the chicken:

In a large bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until every piece is evenly coated and smells intoxicatingly aromatic

Cook the chicken:

Heat your skillet over medium-high heat until it is nice and hot, then add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and developing those lovely browned edges

Prepare the cauliflower rice:

In the same skillet (do not clean it, that flavor is gold), add another tablespoon of olive oil and the riced cauliflower, cooking for 4 to 5 minutes and stirring frequently until tender but still holding its shape

Prep the fresh vegetables:

While everything cooks, dice the bell pepper and red onion, halve the cherry tomatoes, slice the avocado, and chop the cilantro so everything is ready to assemble

Build your bowls:

Start with a generous base of riced cauliflower, then pile on the warm chicken, peppers, onions, tomatoes, avocado, cheese, and salsa

Finish and serve:

Add dollops of sour cream, scatter with fresh cilantro, arrange those jalapeño slices if you are feeling bold, and serve with lime wedges for squeezing over everything

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This has become our go-to Friday night dinner. My kids now request it weekly, and I have caught my teenage son making extra cauliflower rice just to have for lunch the next day.

Making It Your Own

Ground beef works beautifully here if you prefer something heartier, or swap the chicken for grilled tofu and keep the same seasoning blend. I have even used leftover roasted pork when that was what the fridge offered, and the result was surprisingly fantastic.

The Assembly Secret

Layer warm ingredients on the bottom and place delicate toppings like avocado and tomatoes on top so nothing gets sad or wilted. A cold spoonful of sour cream melting into hot cauliflower is one of those small kitchen moments that just works.

Perfect Pairings

This bowl needs something crisp and refreshing to balance all those bold flavors. A dry white wine cuts through the richness beautifully, or sparkling water with an extra wedge of lime keeps things light and satisfying.

• Try crushed pork rinds instead of tortilla chips for extra crunch without the carbs
• Make a double batch of the spice blend to store for quick weeknight meals
• The bowl keeps well for 2 days in the fridge, though the avocado is best added fresh

Save

I hope this becomes a regular in your dinner rotation like it has in mine. There is something deeply satisfying about eating this well without feeling like you are missing out on anything at all.