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Low Carb Burrito Bowl

Low carb burrito bowl with seasoned chicken, cauliflower rice, black beans, corn, cheese, and pico de gallo
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This loaded low carb burrito bowl is packed with protein, flavor, and fresh ingredients. Ready in 25 minutes, it’s a healthy and satisfying meal perfect for lunch or dinner.

Ingredients

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  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 2 cups riced cauliflower
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • Salt to taste
  • 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
  • 1/2 medium tomato, diced
  • 1/4 red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions

  1. Season the chicken cubes evenly with taco seasoning, making sure each piece is well coated. If your taco seasoning is particularly salty, use a bit less.
  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 and internal temperature reaches 165°F. Remove from skillet and set aside.
  3. In the same skillet, add the riced cauliflower. Cook for 3 to 4 minutes, stirring frequently until tender. Stir in 1/4 cup chopped cilantro, 1 tablespoon lime juice, and salt to taste.
  4. While the cauliflower cooks, combine diced tomato, red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, salt, and pepper in a small bowl. Mix well and set aside.
  5. If using canned corn, drain well. If using frozen, make sure it’s thawed. Warm black beans and corn together if desired.
  6. Start with about 1 cup of cilantro lime cauliflower rice per bowl as your base.
  7. Layer on half the cooked chicken, 1/4 cup black beans, 1/4 cup corn, 2 tablespoons shredded cheese, 2 tablespoons Greek yogurt, and 1/4 cup fresh pico de gallo per bowl.

Notes

  • Use pre-cooked chicken and pre-riced cauliflower to save time on busy weeknights.
  • Taco seasoning brands vary in saltiness, so adjust the amount and be careful when adding extra salt.
  • Greek yogurt adds about 5 grams more protein per serving compared to sour cream.
  • Let pico de gallo sit for 10 to 15 minutes before serving for better flavor, if time allows.
  • Store components separately in airtight containers for up to 4 days to maintain freshness.

Nutrition

Find it online: https://www.benefitiany.com/low-carb-burrito-bowl/