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Easy Low Carb Chicken Burrito Bowls - Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 tablespoons olive oil, divided
  • 1 medium head cauliflower, riced (about 4 cups), or 1 bag frozen cauliflower rice
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced or cubed
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • Fresh cilantro, chopped
  • Lime wedges
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon chopped cilantro
  • Pinch of salt
  • Shredded lettuce
  • Pickled jalapeños
  • Hot sauce or salsa
  • Low-carb salsa verde

Method
 

  1. Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir well.
  2. Season the chicken. Pat the chicken dry. Toss with 1 tablespoon olive oil and the spice mix until evenly coated. Let it sit while you prep the veggies.
  3. Make the lime sauce. Stir together yogurt, lime juice, zest, cilantro, and a pinch of salt. Taste and adjust lime or salt. Refrigerate until serving.
  4. Cook the chicken. Heat a large skillet over medium-high with a drizzle of oil if needed. Add chicken in a single layer. Sear 3–4 minutes per side until browned and cooked through. Remove to a plate and tent with foil.
  5. Sauté peppers and onions. In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced bell pepper and red onion with a pinch of salt. Cook 4–6 minutes until tender-crisp with some char. Transfer to the plate with chicken.
  6. Cook the cauliflower rice. Add the riced cauliflower to the skillet with a pinch of salt and pepper. Cook 4–5 minutes, stirring, until heated through and just tender. If you like, squeeze in a little lime juice or sprinkle extra cumin for flavor.
  7. Assemble the bowls. Divide cauliflower rice among bowls. Top with chicken, peppers and onions, cherry tomatoes, and avocado. Add cheese if using. Spoon on the lime sauce and a sprinkle of cilantro. Serve with lime wedges.