Keto Chipotle Burrito Bowl

Satisfy your cravings for bold, smoky flavors with this Keto Chipotle Burrito Bowl, a low-carb twist on a Tex-Mex favorite! This delicious recipe swaps traditional rice for perfectly seasoned cauliflower rice, packing it with flavor and keeping it keto-friendly. Tender, spiced chicken thighs cooked to perfection take center stage, complemented by creamy avocado, juicy cherry tomatoes, sharp cheddar cheese, and a dollop of tangy sour cream. Fresh cilantro and a squeeze of lime add vibrant, zesty notes, making every bite a fiesta of flavor. Ready in just 35 minutes, this easy, healthy, and satisfying meal is perfect for weeknight dinners or meal prepping. Ideal for those following ketogenic and low-carb diets, this customizable bowl is your go-to for quick, flavorful comfort food without breaking your carb goals!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower (for rice)
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Ground cumin
• 1 pound Boneless, skinless chicken thighs
• 1 teaspoon Chipotle powder
• 1 teaspoon Garlic powder
• 1 large Avocado
• 1 cup Cherry tomatoes
• 1 medium Lime
• 0.25 cup Fresh cilantro
• 0.5 cup Shredded cheddar cheese
• 0.25 cup Sour cream

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and place them into a food processor. Pulse until it reaches the consistency of rice.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the cauliflower rice and season with 0.5 teaspoon salt, 0.5 teaspoon pepper, and the ground cumin. Sauté for 5-7 minutes until the cauliflower is tender. Remove from heat and set aside.

Step 3

In the same skillet, add the remaining olive oil. Season the chicken thighs with chipotle powder, garlic powder, salt, and pepper to taste.

Step 4

Cook the chicken in the skillet over medium heat for about 6 minutes on each side, or until fully cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized pieces.

Step 5

Prepare the toppings. Dice the avocado and halve the cherry tomatoes. Finely chop the cilantro. Cut the lime into wedges.

Step 6

Assemble the burrito bowls by dividing the cauliflower rice among four bowls. Top each bowl with an equal portion of the diced chicken.

Step 7

Add avocado, cherry tomatoes, shredded cheddar cheese, sour cream, and a sprinkle of chopped cilantro to each bowl.

Step 8

Serve with a lime wedge on the side to squeeze over the top just before eating for a fresh burst of flavor.

Nutrition Facts

Serving size	(1627.4g)

Amount per serving	% Daily Value*
Calories	2083.7

Total Fat 140.0g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 656.3mg	0%
Sodium 2194.5mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 21.9g
Protein 153.1g	0%

Vitamin D 31.8IU	0%
Calcium 773.6mg	0%
Iron 11.0mg	0%
Potassium 4412.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 28.4%

Carbs: 13.2%