Low Carb Burrito Bowl

This Low Carb Burrito Bowl is my go-to when I’m craving bold Mexican flavors without the carb overload. Packed with seasoned chicken, cilantro lime cauliflower rice, and fresh pico de gallo, it delivers approximately 40 grams of protein per serving while keeping carbs in check.

I started making this recipe on busy weeknights when I wanted something satisfying but didn’t have time for complicated meal prep. The beauty of this low carb burrito bowl is that it comes together in about 25 minutes, and you can customize every component to match your taste preferences. Whether you’re meal prepping for the week or need a quick dinner solution, this protein-packed bowl checks all the boxes. I love how the cilantro lime cauliflower rice mimics traditional Mexican rice while keeping the dish light and nutritious.

What You’ll Need for This Flavorful Bowl

Before you start cooking your low carb burrito bowl, gather these fresh ingredients. I always use good quality taco seasoning for the best flavor, and pre-riced cauliflower saves valuable prep time if you’re in a hurry.

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning

For the Cilantro Lime Cauliflower Rice:

• 2 cups riced cauliflower
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• Salt to taste

For the Bowl:

• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn, frozen or canned (thawed if frozen)
• 1/4 cup shredded cheddar cheese
• 1/4 cup Greek yogurt or sour cream

For the Pico de Gallo:

• 1/2 medium tomato, diced
• 1/4 red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Pro tip: I recommend using Greek yogurt instead of sour cream because it adds about 5 grams more protein per serving and brings a tangy flavor that complements the spices perfectly.

How to Make Your Burrito Bowl

I prefer cooking the chicken first so the cauliflower rice can soak up all those delicious pan drippings. This method adds incredible depth of flavor to your low carb burrito bowl.

Step 1: Season the chicken cubes evenly with taco seasoning, making sure each piece is well coated for maximum flavor. If your taco seasoning is particularly salty, use a bit less and taste before adding extra salt later.

Step 2: Heat olive oil in a large 10 to 12 inch skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, turning occasionally until golden brown on all sides and the internal temperature reaches 165°F. The chicken should have a nice caramelized exterior and feel firm when pressed. Remove from skillet and set aside on a plate.

Step 3: In the same skillet (don’t wipe it clean), add the riced cauliflower. Cook for 3 to 4 minutes, stirring frequently until tender but not mushy. You’ll notice it will start to absorb the leftover chicken flavors and turn slightly golden. Stir in the chopped cilantro, lime juice, and salt to taste.

Step 4: While the cauliflower cooks, combine the diced tomato, red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, salt, and pepper in a small bowl. Mix well and set aside. The tomatoes will release some juice, creating a fresh salsa-like consistency.

Step 5: If using canned corn, drain it well. If using frozen corn, make sure it’s thawed. You can warm the black beans and corn together in the microwave for 30 seconds if you prefer them warm, or serve them at room temperature.

Step 6: Assemble your bowl by starting with a generous base of the cilantro lime cauliflower rice (about 1 cup per bowl). Layer on half the cooked chicken, 1/4 cup black beans, 1/4 cup corn, and 2 tablespoons shredded cheese per bowl.

Step 7: Finish with about 2 tablespoons of Greek yogurt and 1/4 cup of fresh pico de gallo on top. The colors should look vibrant and appetizing.

Perfect Pairings for This Mexican-Inspired Meal

This burrito bowl pairs beautifully with sides that complement its bold flavors without adding too many carbs.

Tortilla Chips and Guacamole: The creamy avocado balances the tangy lime and adds healthy fats that make this meal even more satisfying.

Mexican Street Corn Salad: This colorful side dish adds sweetness and char that contrasts nicely with the fresh pico de gallo in your low carb burrito bowl.

Cilantro Lime Slaw: A crunchy, refreshing side that echoes the cilantro lime flavors while adding textural variety to your plate.

Cheese Quesadilla: For those not strictly watching carbs, a crispy quesadilla makes an excellent companion and adds extra protein.

More Delicious High-Protein Dinners

This low carb burrito bowl fits perfectly into a healthy eating plan alongside other protein-packed meals. For another quick Mexican-inspired dinner, try the flavorful Loaded Potato Taco Bowl, which delivers similar bold flavors with a different base.

When you want to switch up your protein routine, the Sweet Chili Chicken Bowl offers a delicious Asian-inspired alternative, while the Ground Turkey Rice Bowls provide lean protein with customizable toppings. For meal prep variety throughout the week, the Coconut Chicken Rice Bowl brings tropical flavors that complement this burrito bowl perfectly.

Keeping Your Bowl Fresh and Delicious

Store the components of your low carb burrito bowl separately in airtight containers in the refrigerator for up to 4 days. Keeping ingredients separate prevents the cauliflower rice from getting soggy and maintains the fresh, crisp texture of your pico de gallo.

When reheating, I recommend warming the chicken and cauliflower rice together in a skillet over medium heat for 2 to 3 minutes or microwaving for 60 to 90 seconds until heated through. Add the cold toppings fresh for the best texture and temperature contrast.

Pro tip: This recipe is incredibly meal prep friendly. Portion everything into separate containers on Sunday, and you’ll have quick, healthy lunches ready to assemble all week long. The pico de gallo actually gets better after a day in the fridge as the flavors develop.

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