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–+ servings
Easy Low Carb Burrito Bowl

Easy Low Carb Burrito Bowl for Quick High-Protein Meals

A delicious Easy Low Carb Burrito Bowl packed with bold Tex-Mex flavors, perfect for busy weeknights and customizable for everyone's tastes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1 lb Ground Chicken A lean protein that soaks up flavors beautifully.
  • 2 tablespoons Taco Seasoning Essential for that classic Tex-Mex flavor; homemade or store-bought works great.
For the Base
  • 4 cups Cauliflower Rice A fantastic low-carb substitute for traditional rice; can be easily found frozen or made fresh.
  • 4 cups Romaine Lettuce Fresh chopped leaves add a crunchy, refreshing base to your bowl.
For the Toppings
  • 1 medium Avocado Creamy and full of healthy fats; dice right before serving for maximum freshness.
  • 1 cup Cherry Tomatoes Sweet and vibrant; halved for a pop of color and ease of eating.
  • 1/4 medium Red Onion Sharp and crunchy; finely dice for even flavor distribution.
  • 1 cup Mexican Cheese Blend A melty, rich topping; shredded for an easy sprinkle.
  • 1/4 cup Fresh Cilantro Adds a bright herbal note; chop it up to incorporate into the bowl.
  • 1/2 cup Sugar-Free Salsa A tangy addition that keeps the carbs low without sacrificing flavor.
  • 1/2 cup Full-Fat Sour Cream A rich, creamy element to balance all the flavors; add just before serving.
  • 1 tablespoon Fresh Lime Juice Brightens the entire dish; always use fresh for the best taste.
  • 1 medium Jalapeño Slice or chop depending on your preferred spice level for an extra kick.

Equipment

  • Large Skillet
  • Microwave
  • separate pan

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat for about 2 minutes, then add the ground chicken. Cook for 5–6 minutes, breaking apart with a spatula. Stir occasionally until browned.
  2. Once browned, drain excess fat and sprinkle taco seasoning over the chicken. Add 2–3 tablespoons of water and stir for 2 minutes.
  3. Remove from heat and let the chicken rest for about 5 minutes.
  4. Prepare the cauliflower rice: microwave frozen cauliflower for 4–5 minutes or sauté fresh cauliflower for 3–4 minutes until tender.
  5. In serving bowls, layer romaine lettuce as a base, then add warm cauliflower rice and seasoned chicken.
  6. Add diced avocado, halved cherry tomatoes, and finely diced red onion. Top with shredded cheese and chopped cilantro.
  7. Finish with a dollop of sour cream, drizzle salsa, and sprinkle jalapeño. Squeeze fresh lime juice over everything.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store assembled bowls in an airtight container for up to 4 days. Freeze chicken and cauliflower rice for up to 3 months, reheat before serving.

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