Keto Chicken Burrito Bowl
Serves: 4 Time: 30–35 minutes Approx. net carbs: 6–8 g per bowl (depends on toppings)
Ingredients
Chicken & rub
1½ lb boneless skinless chicken thighs (or breasts)
2 Tbsp avocado or olive oil
1 Tbsp lime juice
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt, ¼ tsp black pepper
Cilantro-lime cauliflower rice
4 cups riced cauliflower
1 Tbsp avocado oil or butter
1 Tbsp lime juice
2 Tbsp chopped cilantro
Salt to taste
Toppings (choose)
Shredded lettuce
1 cup shredded cheddar or Monterey Jack
1 cup pico de gallo (or diced tomatoes)
1 avocado or ½ cup guacamole
Sliced jalapeño, extra cilantro, salsa verde
Bean swap: skip regular beans; use sautéed mushrooms or ½ cup black soybeans if desired (very low net carbs)
Cilantro-lime crema (drizzle)
½ cup sour cream
2 Tbsp mayo
1–2 Tbsp lime juice
1 Tbsp water (to thin)
1 Tbsp finely chopped cilantro
½ tsp garlic powder, pinch of salt
Directions
Season chicken: Mix oil, lime juice, and spices. Coat chicken; marinate 10–30 min if time allows.
Cook chicken: Grill or sear in a hot skillet 4–6 min/side to 165°F. Rest 5 min, then cube.
Make cauli rice: Sauté riced cauliflower in oil/butter 5–7 min until tender. Stir in lime juice, cilantro, and salt.
Crema: Whisk crema ingredients until smooth.
Assemble bowls: Base of cauliflower rice + lettuce, then chicken, cheese, pico/tomatoes, guac, and jalapeño. Drizzle with crema.
For a melty version, toss ingredients in a heat-safe bowl, top with cheese, and broil 1–2 min.
Tips
Add fajita veggies (sautéed bell peppers/onions) for bulk with minimal carbs.
Meal-prep friendly: keep chicken, rice, and toppings in separate containers; assemble just before eating.