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Low carb burrito bowl with cauliflower rice, chicken, avocado, cheese, salsa, and fresh toppings

Low Carb Burrito Bowl with Cauliflower Rice and Chicken

This low carb burrito bowl combines seasoned chicken, cauliflower rice, and fresh toppings for a hearty mix of savory flavors and crisp, creamy textures. It is an easy choice for a quick weeknight meal with satisfying bowl-style appeal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken and Rice Base
  • 1 lb ground chicken
  • 1 packet taco seasoning
  • 3 cups cauliflower rice
Bowl Toppings
  • 4 cups romaine lettuce, chopped
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 cup Mexican cheese blend, shredded
  • 1/4 cup fresh cilantro, chopped
Sauce and Garnishes
  • 1/2 cup sugar-free salsa
  • 1/4 cup full-fat sour cream
  • 2 tablespoons lime juice
  • 1 jalapeño, minced

Method
 

Cooking
  1. Warm a large skillet over medium-high heat, add the ground chicken, and cook for 5–6 minutes while crumbling it as it cooks until browned and reaches 165°F / 74°C.
  2. Remove any excess fat if necessary, then add the taco seasoning with a few tablespoons of water and mix until the chicken is evenly coated.
  3. Prepare the cauliflower rice following package instructions, or sauté fresh cauliflower rice in a dry skillet for 3–4 minutes until tender while retaining some firmness.
Assembly
  1. Arrange the chopped romaine lettuce between bowls, then add the cauliflower rice, seasoned chicken, avocado, cherry tomatoes, red onion, shredded cheese, and cilantro in layers.
  2. Finish each bowl with sour cream, sugar-free salsa, minced jalapeño, and lime juice before serving.

Notes

Store fresh toppings separately from warm ingredients when keeping leftovers to help maintain the best texture.