Low Carb Burrito Bowl (Ready in 25 Minutes)
This low carb burrito bowl gives you all the flavor of a loaded burrito, minus the tortilla. Spiced seared chicken sits on a bed of lime-kissed cauliflower rice with all your favorite creamy, crunchy toppings.
It comes together fast enough for a weeknight and tastes like you spent way more time on it.
What Makes This Bowl So Good
The raw, just-cooked cauliflower rice stays faintly nutty and bright, not at all mushy. The chicken picks up a dark, peppery crust from the quick sear that reminds you of a good taco filling.
Because you build each bowl to order, every bite stays hot where it should be hot and cool where it should be cool. That contrast is what keeps me coming back to this one.
Ingredients
- 1 lb boneless skinless chicken thighs: thighs stay juicy, but breast works too if you watch the time
- 2 tbsp olive oil: divided, for searing and the rice
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 12 oz bag fresh cauliflower rice: look for a bag that’s just cauliflower, not pre-seasoned
- 1 lime: juiced
- ¼ cup chopped fresh cilantro
- Toppings: diced avocado, shredded cheddar, sour cream, and salsa are all great choices
Variations / Substitutions
- Protein: swap chicken for shrimp (2 to 3 minutes per side) or lean ground beef (brown until no longer pink)
- Add beans: stir warm black soy beans into the rice for more fiber without adding many carbs
- Dairy free: skip the cheese and sour cream or use a coconut-based yogurt
- Spice it up: add ¼ teaspoon cayenne to the seasoning blend or top with pickled jalapeños
- Grain swap: if you’re not watching carbs, steamed white or brown rice works beautifully here
How To Make Low Carb Burrito Bowl
Step 1: Season and Sear the Chicken
Warm 1 tablespoon of the olive oil in a large skillet over medium-high heat. While the pan heats, pat the 1 lb chicken thighs dry and toss them with the chili powder, cumin, garlic powder, and salt. Lay the chicken into the hot skillet and cook until the underside is deeply golden, about 5 minutes. Flip and cook the second side until the internal temperature hits 165°F, another 5 minutes or so.
The outside of the chicken should look dark and almost crispy in spots, with a little blackening around the edges. That char is where the savory, toasted-spice flavor lives.
Step 2: Sauté the Cauliflower Rice
Move the chicken from the skillet and set it aside to rest on a board. Add the remaining 1 tablespoon olive oil to the same pan, then pour in the 12 oz cauliflower rice. Stir and cook, breaking up any clumps, until the rice turns bright white and just loses its raw bite, 3 to 4 minutes. Take the pan off the heat and stir in the lime juice and cilantro.
You want the grains to stay slightly separate and firm. If the pan looks dry after the first stir, a tiny splash of water can help the steam do its work without adding more oil.
Step 3: Slice the Chicken
Let the chicken rest on the cutting board for 5 minutes so the juices settle. Then slice it against the grain into thin, angled strips. The meat should look glossy and tender, with pepper-flecked edges.
If you’d rather shred it, just use two forks to pull it apart on the board. Either way, any juices that collect on the board can be spooned over the bowls before you serve.
Step 4: Build the Bowls
Divide the warm cauliflower rice among four bowls and arrange the sliced chicken on top. Add your toppings: a handful of diced avocado, a little pile of shredded cheddar, a spoonful of sour cream, and a good scoop of salsa. Finish with an extra pinch of cilantro and a lime wedge on the side, then serve while everything is still hot.
The avocado will start to soften into the warm rice right away, so have the bowls at the table quickly. Eating this one feels like a real sit-down meal even on a Tuesday night.
A Few Small Tips
- Pat the chicken completely dry: before adding the spice mix. Any water on the surface will steam the meat instead of giving it that dark crust.
- Cast iron or stainless steel: gives the best sear. A nonstick pan works, but the crust won’t be quite as deep.
- Don’t crowd the pan for the rice.: If your skillet is on the smaller side, cook the cauliflower in two quick batches so it sautés instead of steaming.
- Taste the rice before assembling.: A pinch of salt or an extra squeeze of lime right at the end makes all the difference.
Approximate cook times for different proteins:
| Protein | Pan Time |
|---|---|
| Chicken thighs (1 inch thick) | 5 minutes per side |
| Chicken breast (¾ inch thick) | 6 to 7 minutes per side |
| Medium shrimp (peeled) | 2 to 3 minutes per side |
| Lean ground beef | 8 to 10 minutes, breaking it up |
Keeping Leftovers Fresh
Store the chicken and cauliflower rice in separate sealed containers in the fridge up to 3 days. When you’re ready to eat, warm them gently in a skillet or microwave, then add fresh avocado, cheese, sour cream, and salsa right before serving. The cold toppings don’t reheat well, so keeping them separate is the trick to a good next-day bowl.
What To Serve With Low Carb Burrito Bowl
This bowl is already a full meal, but if you want something on the side, a crisp cucumber salad with lime vinaigrette cuts the richness of the chicken and avocado. Roasted poblano peppers bring a smoky, mild heat that plays well with the chili and cumin.
Frequently Asked Questions
Can I use frozen cauliflower rice?
Yes, let it thaw and press out as much moisture as you can with a clean kitchen towel before sautéing. That keeps it from turning watery in the pan.
What other proteins work well?
Shrimp, ground beef, and shredded pork all work. Just adjust the pan time based on the protein you pick, and season it the same way.
Is this recipe spicy?
As written, the seasoning is warm and savory, not hot. If you want heat, add a pinch of cayenne to the spice mix or top with sliced fresh jalapeños.
Can I make it into a salad instead of using the rice?
Definitely. Skip the cauliflower rice and pile everything over a big bowl of shredded romaine or mixed greens with an extra squeeze of lime.
Low Carb Burrito Bowl Recipe
Ingredients
Method
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Toss chicken with chili powder, cumin, garlic powder, and salt, then sear 5 minutes per side until golden and 165°F. Set aside to rest.
- Add remaining 1 tbsp olive oil to the same skillet, stir in cauliflower rice, and sauté 3 to 4 minutes until bright white and tender-crisp. Remove from heat and stir in lime juice and cilantro.
- Rest chicken 5 minutes, then slice against the grain into thin strips.
- Divide cauliflower rice among four bowls, top with sliced chicken, and add avocado, cheddar, sour cream, and salsa. Garnish with extra cilantro and a lime wedge, and serve right away.
