Easy Low Carb Burrito Bowl with Ground Chicken and Tex-Mex Toppings Recipe

Introduction

This easy low carb burrito bowl is a protein-packed meal perfect for breakfast, lunch, or dinner. Featuring seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings, it’s flavorful and ready in just 25 minutes. A satisfying dish that’s both nutritious and delicious.

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

1. Step 1: Heat a large skillet over medium-high heat and add the ground chicken. Break it apart with a wooden spoon and cook for 5-6 minutes until no pink remains and it’s lightly browned.
2. Step 2: Drain any excess fat, then stir in the taco seasoning packet with 2-3 tablespoons of water. Cook, stirring constantly, for 2 minutes until the meat is evenly coated and most of the liquid has evaporated.
3. Step 3: Remove the seasoned protein from heat and let it rest for 5 minutes to allow flavors to develop while you prepare the other components.
4. Step 4: If using frozen cauliflower rice, microwave it for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Let cool slightly to avoid wilting the lettuce.
5. Step 5: Layer chopped romaine lettuce in serving bowls. Add a portion of cauliflower rice alongside, then top with the seasoned protein, diced avocado, cherry tomatoes, red onion, cheese, and cilantro.
6. Step 6: Finish each bowl with dollops of sour cream, a generous spoonful of salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Tips & Variations

• Double the protein batch and freeze half for quick meals later.
• Store components separately to maintain freshness and texture.
• Chop vegetables the night before but keep avocado whole until serving to prevent browning.
• Substitute ground turkey or plant-based protein to suit dietary preferences.

Storage

Store burrito bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the protein and cauliflower rice before assembling. Keep avocado fresh by adding it just before serving. Leftovers can be reheated gently in a skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of chicken?

Yes, ground beef can be used as a substitute. Cook it the same way and season with taco seasoning for similar flavor and texture.

Is cauliflower rice a good low carb alternative to regular rice?

Absolutely. Cauliflower rice is low in carbs, high in fiber, and cooks quickly, making it an excellent substitute in burrito bowls and other rice-based dishes.

Easy Low Carb Burrito Bowl with Ground Chicken and Tex-Mex Toppings Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A delicious and protein-packed low carb burrito bowl featuring seasoned ground chicken, cauliflower rice, fresh romaine lettuce, avocado, and classic Tex-Mex toppings. Ready in just 25 minutes, this healthy and flavorful breakfast or lunch is perfect for those seeking a satisfying low-carb meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Lunch, Main Course
• Method: Stovetop
• Cuisine: American, Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

• 1 lb ground chicken (or ground beef, turkey, or plant-based protein)
• 1 packet taco seasoning (store-bought or homemade)
• 2–3 tbsp water

Cauliflower Rice

• 3 cups cauliflower rice (fresh or frozen)

Fresh Vegetables and Toppings

• 4 cups romaine lettuce, chopped
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 1 whole jalapeño, minced (adjust to taste)
• 2 tbsp fresh lime juice

Dairy and Condiments

• 1 cup Mexican cheese blend, shredded
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream

Instructions

1. Cook the Protein: Heat a large skillet over medium-high heat, add the ground chicken and break apart with a wooden spoon. Cook for 5-6 minutes until no pink remains and the meat is lightly browned.
2. Season the Meat: Drain any excess fat, then add the taco seasoning packet along with 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and most of the liquid has evaporated.
3. Rest the Protein: Remove the skillet from heat and let the seasoned meat rest for 5 minutes to allow the flavors to develop fully.
4. Prepare the Cauliflower Rice: If using frozen cauliflower rice, microwave for 4-5 minutes until heated through. For fresh cauliflower rice, heat a dry skillet over medium heat and sauté for 3-4 minutes until tender but still firm. Then allow it to cool slightly before assembling.
5. Assemble the Burrito Bowl: In serving bowls, layer the chopped romaine lettuce first, add a portion of cauliflower rice, then pile on the seasoned ground chicken. Top with diced avocado, cherry tomatoes, finely diced red onion, shredded cheese, and chopped cilantro.
6. Finish with Toppings: Add dollops of full-fat sour cream, a generous spoonful of sugar-free salsa, minced jalapeño to taste, and a fresh squeeze of lime juice over each bowl just before serving. Serve immediately.

Notes

• Double the protein batch and freeze half for future meals.
• Store all components separately for best texture and freshness.
• Chop vegetables the night before to save time, but keep avocado whole until ready to serve to prevent browning.

Keywords: low carb burrito bowl, protein-packed breakfast, ground chicken recipe, cauliflower rice bowl, healthy Tex-Mex bowl