Low Carb Burrito Bowl with Guacamole
Craving a delicious Tex-Mex meal without the extra carbs? This Low Carb Burrito Bowl with Guacamole is a flavor-packed and nutrient-rich alternative to traditional burrito bowls. Featuring tender, pan-seared chicken breasts seasoned with smoky spices, fluffy cauliflower rice infused with fresh lime, and homemade guacamole brimming with creamy avocados, zesty lime, and a hint of jalapeño for a subtle kick, this recipe is a wholesome, low-carb delight. Topped with crisp romaine lettuce, sweet cherry tomatoes, and fresh cilantro, each bite is a satisfying blend of textures and vibrant flavors. Ready in just 35 minutes and perfect for meal prep, this gluten-free, keto-friendly burrito bowl will quickly become your go-to for a quick and healthy Tex-Mex-inspired meal.
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Recipe Information
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
Instructions
Start by preparing the chicken: In a small bowl, mix together chili powder, ground cumin, garlic powder, onion powder, salt, and pepper.
Rub the chicken breasts with olive oil and then coat evenly with the spice mixture.
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.
Remove the chicken from the pan and let rest for 5 minutes before slicing into thin strips.
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.
Cook the cauliflower rice for 5 minutes, stirring occasionally, until tender. Stir in 1 tablespoon of lime juice and remove from heat.
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.
Assemble the burrito bowls: Divide the cauliflower rice evenly among four bowls.
Top each bowl with romaine lettuce, cherry tomatoes, the sliced chicken, and a generous scoop of guacamole.
Garnish with additional cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 21.4 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4818 mg | 103% | |
*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.
