Description
A quick, protein-packed low-carb burrito bowl with seasoned ground chicken, crisp romaine, and creamy avocado that’s perfect for busy mornings or meal prep.
Ingredients
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning
- 3 cups cauliflower rice (fresh or frozen)
- 4 cups romaine lettuce (chopped)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely diced)
- 1 cup Mexican cheese blend (shredded)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sugar-free salsa
- 1/4 cup full-fat sour cream
- 2 tbsp fresh lime juice
- 1 whole jalapeño (minced, adjust to taste)
Instructions
- Heat a large skillet over medium-high. Add the ground chicken and cook for 5–6 minutes until no pink remains and the meat is lightly browned.
- Drain any excess fat and return meat to the pan; add the taco seasoning and 2–3 tablespoons of water. Stir for about 2 minutes until meat is evenly coated.
- Remove from heat and let rest for 5 minutes.
- Prepare cauliflower rice: For frozen, microwave for 4–5 minutes; for fresh, sauté in a dry skillet for 3–4 minutes until tender but firm.
- Cool cauliflower rice slightly before assembling the bowls to keep the lettuce crisp.
- In serving bowls, layer chopped romaine, then cauliflower rice, followed by the seasoned protein.
- Top with diced avocado, halved cherry tomatoes, diced red onion, shredded cheese, and cilantro.
- Finish each bowl with sour cream, salsa, minced jalapeño, and lime juice just before serving.
Notes
Meal-prep tips: Store components separately to maintain texture. Use fresh avocado last-minute to avoid browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican