Easy Low Carb Burrito Bowl with Seasoned Chicken and Fresh Toppings Recipe

Introduction

This easy low carb burrito bowl is a flavorful, protein-packed meal perfect for breakfast, lunch, or dinner. Featuring seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings, it comes together in just 25 minutes. It’s a satisfying and healthy bowl that’s simple to make anytime.

Ingredients

• 1 lb ground chicken or beef, turkey, or plant-based protein
• 1 packet taco seasoning (store-bought or homemade)
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups romaine lettuce, chopped
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 1 cup Mexican cheese blend, shredded
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice
• 1 whole jalapeño, minced (adjust to taste)

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add the ground chicken, breaking it apart with a wooden spoon as it cooks for 5–6 minutes until no pink remains and it’s lightly browned.
2. Step 2: Drain any excess fat, then add the taco seasoning packet with 2–3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Step 3: Remove the seasoned protein from heat and let it rest for 5 minutes while you prepare the other components. This resting time allows the flavors to fully develop.
4. Step 4: If using frozen cauliflower rice, microwave for 4–5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3–4 minutes until tender but still firm. Let cool slightly to prevent wilting the lettuce.
5. Step 5: Layer the chopped romaine in serving bowls, add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
6. Step 6: Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Tips & Variations

• Double the protein batch and freeze half for an easy meal later.
• Store components separately for the best texture and freshness.
• Chop vegetables the night before but keep avocado whole until serving to prevent browning.
• Swap ground chicken for turkey, beef, or a plant-based protein according to your preference.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the avocado and sour cream separate until ready to serve to maintain freshness. Reheat the protein and cauliflower rice in the microwave or on the stovetop before assembling your bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this burrito bowl vegan?

Yes, simply use plant-based ground protein and choose a dairy-free cheese and sour cream alternative. Ensure the taco seasoning does not contain animal products.

Is cauliflower rice a good substitute for regular rice?

Absolutely. Cauliflower rice is low in carbs and calories, making it a great alternative that still provides a similar texture and pairs well with Mexican flavors.

Easy Low Carb Burrito Bowl with Seasoned Chicken and Fresh Toppings Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This easy low carb burrito bowl is a protein-packed meal perfect for breakfast, lunch, or dinner. Featuring seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings like avocado, salsa, and cheese, it offers a flavorful and nutritious dish ready in just 25 minutes.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 portions 1x
• Category: Breakfast, Lunch, Main Course
• Method: Stovetop
• Cuisine: American, Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

• 1 lb ground chicken (or beef, turkey, or plant-based protein)
• 1 packet taco seasoning (store-bought or homemade)
• 2–3 tablespoons water

Cauliflower Rice

• 3 cups cauliflower rice (fresh or frozen)

Vegetables & Toppings

• 4 cups romaine lettuce, chopped
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 1 whole jalapeño, minced (adjust to taste)
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 1 cup Mexican cheese blend, shredded

Instructions

1. Cook the Ground Chicken: Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon and cook for 5-6 minutes until no pink remains and the meat is lightly browned.
2. Season the Meat: Drain any excess fat from the skillet, then add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Rest the Protein: Remove the skillet from heat and let the seasoned ground chicken rest for 5 minutes to allow flavors to develop.
4. Prepare Cauliflower Rice: If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. If using fresh, heat a dry skillet over medium heat and sauté the cauliflower rice for 3-4 minutes until tender but still firm. Let it cool slightly to prevent lettuce wilting.
5. Assemble the Bowls: Layer chopped romaine lettuce in serving bowls, add a portion of cauliflower rice, then top with the seasoned protein. Add diced avocado, cherry tomatoes, red onion, shredded Mexican cheese, and chopped cilantro.
6. Add Final Toppings: Finish each bowl with dollops of full-fat sour cream, a generous spoonful of sugar-free salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

• Double the protein batch and freeze half for next week to save time.
• Store components separately for best freshness and texture.
• Chop vegetables the night before but keep avocado whole until serving to prevent browning.

Keywords: low carb burrito bowl, ground chicken burrito bowl, cauliflower rice recipe, easy Tex-Mex bowl, healthy protein bowl, keto friendly meal, quick low carb dinner