Description
A quick and nutritious low carb burrito bowl, perfect for busy mornings. Packed with protein and customizable toppings.
Ingredients
Scale
- 1 lb ground chicken
- 1 packet taco seasoning
- 2–3 tablespoons water
- 4 cups cauliflower rice (fresh or frozen)
- 2 cups chopped romaine lettuce
- 1 avocado, diced
- 1 cup diced tomatoes
- 1/2 cup red onion, diced
- 1 cup shredded cheese
- 1/4 cup cilantro, chopped
- Sour cream, for serving
- Salsa, for serving
- Minced jalapeño, to taste
- Lime juice, for serving
Instructions
- Heat a large skillet over medium-high heat and add the ground chicken, cooking for 5-6 minutes until browned.
- Drain excess fat, then add taco seasoning and water. Stir for 2 minutes until meat is coated and liquid evaporates.
- Remove from heat and let rest for 5 minutes.
- If using frozen cauliflower rice, microwave for 4-5 minutes, or sauté fresh cauliflower rice for 3-4 minutes until tender.
- Layer chopped romaine in serving bowls, add cauliflower rice, seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Top with sour cream, salsa, jalapeño, and lime juice just before serving.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave, adding water or broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 100mg