Low Carb Burrito Bowl with Guacamole
Satisfy your Tex-Mex cravings with this vibrant and healthy Low Carb Burrito Bowl with Guacamole! Packed with bold flavors and fresh ingredients, this dish swaps carb-heavy rice for tender cauliflower rice, seasoned to perfection with a splash of lime. Juicy, spice-rubbed chicken breast, crisp romaine lettuce, and sweet cherry tomatoes create the perfect base, while creamy homemade guacamole made with ripe avocados, red onion, and a hint of jalapeño takes it to the next level. Quick to prepare in just 35 minutes and loaded with wholesome, keto-friendly ingredients, this burrito bowl is a deliciously guilt-free meal that’s perfect for lunch, dinner, or meal prep. Bursting with flavor and texture, this gluten-free, low-carb recipe is sure to become a weeknight favorite!
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Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 3 tablespoons Lime juice
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 2 Avocados
- 0.5 small Red onion
- 0.5 Jalapeño
- 0.25 cup Cilantro
Directions
Step 1
Start by preparing the chicken: In a small bowl, mix together chili powder, ground cumin, garlic powder, onion powder, salt, and pepper.
Step 2
Rub the chicken breasts with olive oil and then coat evenly with the spice mixture.
Step 3
Heat a large skillet over medium heat and add the chicken breasts. Cook for about 7-8 minutes on each side, or until the chicken is fully cooked and has a nice char on the outside.
Step 4
Remove the chicken from the pan and let rest for 5 minutes before slicing into thin strips.
Step 5
While the chicken is resting, prepare the cauliflower rice. Clean the skillet and return it to medium heat. Add a tablespoon of olive oil and the cauliflower rice.
Step 6
Cook the cauliflower rice for 5 minutes, stirring occasionally, until tender. Stir in 1 tablespoon of lime juice and remove from heat.
Step 7
Prepare the guacamole by mashing the avocados in a medium-sized bowl. Finely chop the red onion and jalapeño, and add them to the bowl. Add the remaining lime juice and chopped cilantro. Mix until combined and season with salt to taste.
Step 8
Assemble the burrito bowls: Divide the cauliflower rice evenly among four bowls.
Step 9
Top each bowl with romaine lettuce, cherry tomatoes, the sliced chicken, and a generous scoop of guacamole.
Step 10
Garnish with additional cilantro, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1715.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1891.0 |
| Total Fat 104.1g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 385.6mg | 0% |
| Sodium 1780.8mg | 0% |
| Total Carbohydrate 87.4g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 21.4g | |
| Protein 163.3g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 305.6mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 4818.2mg | 0% |
Source of Calories