Keto Chipotle Burrito Bowl
Experience bold flavors in every bite with this Keto Chipotle Burrito Bowl—a satisfying, low-carb take on a Tex-Mex favorite! This recipe swaps traditional rice for flavorful cauliflower rice, seasoned with cumin for an authentic touch. Perfectly spiced chipotle chicken thighs take center stage, complemented by vibrant toppings like creamy avocado, juicy cherry tomatoes, and freshly chopped cilantro. Each bowl is finished with a squeeze of lime for a zesty kick and a dollop of sour cream for indulgent creaminess. With just 15 minutes of prep and 20 minutes of cooking, this keto-friendly dish is the ultimate quick and healthy meal for weeknights or meal prep. Perfect for those seeking a guilt-free burrito bowl packed with bold taste and wholesome ingredients!
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Recipe Information
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
Instructions
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.
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.
In the same skillet, add the remaining olive oil. Season the chicken thighs with chipotle powder, garlic powder, salt, and pepper to taste.
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.
Prepare the toppings. Dice the avocado and halve the cherry tomatoes. Finely chop the cilantro. Cut the lime into wedges.
Assemble the burrito bowls by dividing the cauliflower rice among four bowls. Top each bowl with an equal portion of the diced chicken.
Add avocado, cherry tomatoes, shredded cheddar cheese, sour cream, and a sprinkle of chopped cilantro to each bowl.
Serve with a lime wedge on the side to squeeze over the top just before eating for a fresh burst of flavor.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 21.9 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 774 mg | 60% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4412 mg | 94% | |
*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.
