Low Carb Burrito Bowl

The smell of cumin and smoked paprika hitting hot olive oil always pulls me into the kitchen, no matter what I was doing. I stumbled onto this burrito bowl during a month of trying to eat lighter but still wanting something that felt like comfort food. My husband took one bite and said he actually preferred it to the regular version—that's when I knew this wasn't just a compromise.

Last summer my sister came over for dinner, still skeptical about low-carb anything. She watched me build these bowls, piling on the toppings until they looked like something from a restaurant, and I saw her face light up. Now she texts me weekly asking when I'm making them again.

Ingredients

• 500 g boneless chicken breast or thighs: Thighs stay juicier but breast works perfectly if you're watching fat content
• 1 tbsp olive oil: Use this for coating the chicken first so the spices cling to every surface
• 1 tsp chili powder and 1 tsp cumin: This combo creates that classic taco flavor base everyone recognizes
• 1/2 tsp smoked paprika: Don't skip this—it adds a depth that makes people ask what your secret ingredient is
• 1/2 tsp garlic powder, salt, and 1/4 tsp black pepper: Keep these measurements flexible and adjust to your taste
• 1 medium head cauliflower, riced: Fresh riced cauliflower from the produce section has better texture than frozen
• 1 red bell pepper and 1 small red onion: The red varieties look beautiful against the white cauliflower
• 1 cup cherry tomatoes: They add bursts of freshness and acidity that cut through the rich toppings
• 1 avocado and fresh cilantro: These are non-negotiable for that authentic burrito bowl experience
• Shredded cheese, sour cream, and salsa: Go ahead and load these up—the bowl can handle it

Instructions

Season the chicken:

Toss your chicken pieces in a bowl with olive oil and all those spices until every piece is evenly coated—let it sit while you prep everything else so the flavors really sink in.

Cook the chicken:

Get your skillet nice and hot over medium-high heat, add the chicken, and let it develop a golden-brown color before stirring, about 6-8 minutes total.

Prepare the cauliflower rice:

In the same pan you used for chicken, cook the riced cauliflower with another tablespoon of olive oil for 4-5 minutes until it's just tender—watch closely because it goes from perfect to mushy fast.

Prep all your toppings:

While the cauliflower cooks, dice your vegetables, slice that avocado, and chop the cilantro so you're ready to assemble quickly.

Build your bowls:

Start with a base of cauliflower rice, pile on the spiced chicken, then arrange the vegetables in sections like a beautiful bento box.

Finish with the good stuff:

Add your cheese, sour cream, salsa, and those jalapeño slices if you like heat, then squeeze fresh lime over everything before eating.

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I've started making double batches of the spice blend to keep in a jar, because weeknight prep becomes so much faster when everything's ready to go. Sometimes we'll do a build-your-own bar when friends come over, and I love watching everyone create their perfect combination.

Make It Your Way

Ground beef or turkey work beautifully here, and I've even done grilled tofu for my vegetarian friends. The spice rub is versatile enough that it transforms whatever protein you choose.

Getting Ahead

The chicken tastes even better the next day after sitting in those spices. I'll cook a big batch on Sunday and use it for salads, lettuce wraps, or just straight reheated with some fresh cheese sprinkled on top.

Perfect Pairings

A crisp white wine like sauvignon blanc cuts through the rich toppings, but sparkling water with plenty of lime is just as refreshing. If you're feeding a crowd, set out extra limes and let everyone squeeze their own.

• Extra jalapeño slices on the side for heat lovers
• A bowl of shredded lettuce for added crunch
• Warm tortillas on the table for anyone who wants them

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There's something deeply satisfying about a meal that's this colorful, this filling, and this good for you all at once.