Low Carb Burrito Bowl (Print Version)
A vibrant bowl packed with seasoned protein, fresh vegetables, and zesty toppings, light on carbs.
# 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)
# How To Make:
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 Tips:
01 -
- You get all the bold burrito flavors without the afternoon carb crash that usually follows
- Everything cooks in one pan in under 30 minutes, making it perfect for those nights when takeout sounds tempting but you want something better
02 -
- The cauliflower rice turns mushy fast, so stay by the stove and taste frequently—those last 30 seconds make all the difference between perfect and overdone
- Letting the chicken rest for a few minutes after cooking helps it retain those precious juices instead of losing them to the bowl
03 -
- Rice your cauliflower in the food processor but pulse in short bursts so you do not end up with cauliflower mush
- Warm your tortilla alternatives in a dry pan for 30 seconds per side to bring out their flavor