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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Rest the Protein: Remove the seasoned protein from heat and let it rest for 5 minutes to allow the flavors to fully develop.
- 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.
- 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.
- 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
