Description
A quick and satisfying low-carb burrito bowl featuring seasoned ground chicken and fluffy cauliflower rice, topped with fresh fajita-style ingredients.
Ingredients
- 1 lb ground chicken
- 1 packet taco seasoning
- 3 cups cauliflower rice
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 0.25 cup fresh cilantro (chopped)
- 0.5 cup sugar-free salsa
- 0.25 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced)
Instructions
- Warm a large skillet over medium-high heat. Add the ground chicken, breaking it up and cooking for 5–6 minutes until no pink remains and edges begin to brown. Drain excess fat.
- Sprinkle in the taco seasoning with 2–3 tablespoons of water. Stir to coat the meat and let it cook for another 1–2 minutes until the seasoning clings and most of the liquid evaporates. Remove from heat and let it rest for 5 minutes.
- If using frozen cauliflower rice, microwave it for 4–5 minutes until hot and tender, then fluff with a fork. If using fresh, sauté in a skillet with a teaspoon of oil for 3–4 minutes until just tender. Season lightly with salt and pepper.
- Build bowls by layering chopped romaine, then a scoop of cauliflower rice, and a generous portion of the seasoned meat.
- Top each bowl with avocado, cherry tomatoes, red onion, cheese, cilantro, sour cream, and salsa. Add minced jalapeño and finish with lime juice.
Notes
Serve immediately for best texture. Store components separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tex-Mex