Ingredients
Scale
- 1 lb ground chicken (or beef, turkey, or plant-based protein)
- 1 packet taco seasoning
- 3 cups cauliflower rice
- 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 and add the ground chicken. Cook for 5-6 minutes until browned.
- Drain excess fat and add taco seasoning with 2-3 tablespoons of water. Stir for 2 minutes.
- Remove from heat and let rest for 5 minutes.
- If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh, sauté in a skillet for 3-4 minutes.
- Layer chopped romaine in serving bowls, add cauliflower rice, and top with seasoned protein, avocado, tomatoes, onion, cheese, and cilantro.
- Top with sour cream, salsa, minced jalapeño, and lime juice before serving.
Notes
Customize the toppings according to personal preferences. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: burrito bowl, low carb, healthy breakfast, quick meal, Mexican recipe