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Whole30 chicken burrito bowl

Whole30 Chicken Burrito Bowls (Keto)

40aprons.com/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 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 burrito bowls

Equipment

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

Ingredients

For the Chipotle Chicken

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.
    Blackened chicken on white plate
  • 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.
    Cauliflower rice in large skillet
  • 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.
    Quick guacamole in small bowl with spoon
  • 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.

Recipe 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 Information (Approximate)

Serving Size: 1burrito bowlCalories: 395calProtein: 31gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 211mgPotassium: 1828mgTotal Carbs: 23gFiber: 14gSugar: 6gNet Carbs: 9gVitamin A: 13967IUVitamin C: 102mgCalcium: 112mgIron: 3mg
Recipe By: Cheryl Malik
https://40aprons.com/whole30-chicken-burrito-bowls-keto/