Easy Low Carb Burrito Bowl with Ground Chicken and Tex-Mex Toppings Recipe

Introduction

This easy low carb burrito bowl combines seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings for a protein-packed meal. Ready in just 25 minutes, it’s perfect for breakfast, lunch, or a satisfying main course.

Ingredients

• 1 lb ground chicken or beef, turkey, or plant-based protein
• 1 packet taco seasoning (store-bought or homemade)
• 3 cups cauliflower rice (fresh or frozen)
• 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 (adjust to taste)

Instructions

1. Step 1: Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon and cook for 5-6 minutes until no pink remains and the meat is lightly browned.
2. Step 2: Drain any excess fat, then stir in the taco seasoning packet with 2-3 tablespoons of water. Cook, stirring constantly, for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Step 3: Remove the seasoned protein from heat and let it rest for 5 minutes to develop the flavors while you prepare the other ingredients.
4. Step 4: If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Allow it to cool slightly.
5. Step 5: Layer chopped romaine lettuce in serving bowls. Add cauliflower rice alongside, then top with seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and cilantro.
6. Step 6: Finish each bowl with dollops of sour cream, a spoonful of salsa, minced jalapeño to taste, and a squeeze of fresh lime juice just before serving.

Tips & Variations

• Double the protein batch and freeze half for quick meals later.
• Store components separately to keep fresh textures and flavors.
• Chop vegetables the night before but keep the avocado whole until serving to prevent browning.
• Swap ground chicken for turkey, beef, or a plant-based protein to suit your preferences.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the protein and cauliflower rice before assembling bowls again. Keep avocado and fresh toppings refrigerated and add them just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought taco seasoning?

Yes, store-bought taco seasoning works perfectly and saves time. You can also make your own seasoning for a fresher taste.

What if I don’t have cauliflower rice?

You can substitute cauliflower rice with cooked quinoa or brown rice for a similar texture, but note this changes the carb content.

Easy Low Carb Burrito Bowl with Ground Chicken and Tex-Mex Toppings Recipe

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★★★★★

5 from 115 reviews

• Author: Harper
• Total Time: 25 minutes
• Yield: 4 portions 1x
• Diet: Low Carb

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Description

A quick and easy low carb burrito bowl packed with seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings, perfect for a healthy breakfast or lunch ready in just 25 minutes.

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Ingredients

Scale 1x2x3x

Protein

• 1 lb ground chicken or beef, turkey, or plant-based protein
• 1 packet taco seasoning (store-bought or homemade)

Cauliflower Rice

• 3 cups cauliflower rice (fresh or frozen)

Fresh Vegetables

• 4 cups romaine lettuce (chopped)
• 1 large avocado (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 1 whole jalapeño (minced, adjust to taste)

Dairy & Toppings

• 1 cup Mexican cheese blend (shredded)
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice

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Instructions

1. Cook the Protein: Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
2. Season the Meat: Drain any excess fat, then add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Rest the Protein: Remove the seasoned protein from heat and let it rest for 5 minutes to allow the flavors to fully develop.
4. Prepare Cauliflower Rice: If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. If using fresh, heat a dry skillet over medium heat and sauté the cauliflower rice for 3-4 minutes until tender but still firm. Let it cool slightly to keep the lettuce crisp.
5. Assemble the Burrito Bowls: Layer chopped romaine lettuce in serving bowls, add cauliflower rice, then top with the seasoned protein, diced avocado, cherry tomatoes, red onion, shredded cheese, and chopped cilantro.
6. Add Final Toppings: Finish each bowl with dollops of sour cream, a generous spoonful of sugar-free salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

• Double the protein batch and freeze half for later use.
• Store components separately for best freshness and texture.
• Chop vegetables the night before but keep avocado whole until serving to prevent browning.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Lunch, Main Course
• Method: Stovetop
• Cuisine: American, Mexican

Keywords: low carb, burrito bowl, ground chicken, cauliflower rice, Tex-Mex, healthy breakfast, protein packed