Whole30 Chicken Burrito Bowls (Keto)

These chicken burrito bowls layer cauliflower rice with moist chipotle-spiced chicken breasts, topped with lots of guacamole and pico de gallo. Whole30, paleo, keto, and low carb, these Mexican bowls are packed full of flavor and easy to throw together!

Prep: 15

Cook: 30

Total: 45

Yield:4 burrito bowls

Equipment

Cutting board
Small bowl
Large non-stick skillet with lid
Sharp knife

Ingredients

For the Chipotle Chicken

2 medium chicken breasts approximately 1-1 ½ pounds
1 tablespoon avocado oil
1 teaspoon chipotle chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
plenty of salt and pepper to taste

For the Burrito Bowls

24 ounces cauliflower rice fresh or frozen
juice of one half of one lime approximately 1 tablespoon
1 head romaine lettuce thinly sliced
pico de gallo optional, for topping
lime wedges optional, for garnish

For the Guacamole

2 large avocados peeled, seeded, mashed
½ teaspoon salt divided
juice of one half of one lime approximately 1 tablespoon

Instructions

Liberally season both sides of each chicken breast with plenty of salt and pepper. In small bowl, combine chipotle chili powder, cumin, and garlic powder, then sprinkle spice mixture evenly over both sides of each chicken breast.
Heat large non-stick skillet over medium-high heat. Once skillet is very hot, add chicken. Cook 3 to 5 minutes without disturbing chicken, until chicken is nicely browned (or blackened, if you prefer) on one side.
Flip chicken over, cover skillet with lid, and reduce heat to medium. Cook approximately 5 to 7 minutes more, depending on thickness of chicken breasts, until chicken is completely cooked through. Transfer cooked chicken to cutting board and let rest 5 minutes. After 5 minutes, cut chicken breasts into bite-sized pieces.
Heat frozen cauliflower rice following instructions on package. If using fresh cauliflower rice, place in large skillet with 1 tablespoon water. Cover skillet with lid and cook over medium heat until cauliflower rice is fully cooked through.
Drain liquid from cauliflower rice (fresh or frozen), then toss cauliflower rice with juice of half of one lime (approximately 1 tablespoon) and ¼ teaspoon salt.
In small bowl, stir together mashed avocado, juice of other half of lime (approximately 1 tablespoon), and ¼ teaspoon salt.
Split cauliflower rice evenly into 4 serving bowls. Top rice with chicken, shredded lettuce, guacamole, and pico de gallo (optional). Garnish with additional lime wedges, if desired, and serve burrito bowls warm.

Notes

You can cook the cauliflower in the same skillet you used for the chicken! The rice will pick up a little of the flavors from the chicken and spice mixture. You may need to add a little water first and scrape up any browned bits of chicken that may be stuck to the bottom of the pan, but then you're good to go!
Don't skip the "resting" step after you've cooked the chicken! I like to take it out of the skillet when it's around 160° Fahrenheit internally. It usually reaches the food-safe 165°F point while it rests.

Nutrition

Recipe By:Cheryl Malik