Description
A protein-packed, low carb burrito bowl that’s customizable and perfect for busy mornings or meal prep.
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
- Heat a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon. Cook for 5-6 minutes until it turns light brown and there is no pink left.
- Drain any excess fat. Add the taco seasoning packet with 2-3 tablespoons of water. Stir constantly for 2 minutes. Ensure that the meat is well-coated and most of the liquid has evaporated.
- Remove the seasoned protein from heat and let it rest for 5 minutes.
- If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. If using fresh, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender. Let it cool slightly.
- In serving bowls, layer the chopped romaine first, then add a portion of cauliflower rice, topped with seasoned protein, diced avocado, tomatoes, red onion, cheese, and cilantro.
- Top with dollops of sour cream, a generous spoonful of salsa, minced jalapeño, and a fresh squeeze of lime juice before serving.
Notes
This dish can be served warm and is suitable for breakfast, lunch, or dinner. Adjust jalapeño for heat preference, and feel free to add additional toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican