Low Carb Burrito Bowl
Do you ever get that undeniable craving for a big, satisfying burrito? That perfect parcel packed with spicy chicken, zesty salsa, and creamy avocado, all wrapped up in a warm tortilla. It’s a comfort food classic for a reason. But what if you’re trying to keep an eye on your carbs? Traditionally, burritos are a delicious but carb-heavy affair. Well, we’re here to tell you that you can have all that incredible flavour without the tortilla and rice, and you won’t feel like you’re missing a thing.
Welcome to your new favourite weeknight meal: the ultimate Low Carb Burrito Bowl. We’ve taken all the best components of a classic chicken burrito and deconstructed them into a vibrant, nourishing, and ridiculously tasty bowl. Instead of starchy rice, we’ve created a light and fluffy cauliflower rice, seasoned perfectly with lime and coriander. This forms the perfect base for our smoky, spiced chicken, a fresh and zesty pico de gallo, and generous slices of creamy avocado. It’s a riot of colour, texture, and taste that will leave you feeling full and energised, not sluggish.
This recipe is for anyone who loves big, bold flavours but wants a healthier option. It’s perfect for those following a low-carb or keto lifestyle, but honestly, it’s so delicious that everyone at the table will be asking for seconds. It’s quick enough for a Tuesday night dinner, yet special enough for a casual weekend get-together with friends. Let’s get ready to build the burrito bowl of your dreams!
Recipe Overview
This Low Carb Burrito Bowl is a celebration of fresh, Mexican-inspired flavours, cleverly adapted to fit a healthier lifestyle. At its heart, it’s a deconstructed burrito, swapping high-carb elements for nutritious alternatives like cauliflower rice. The flavour profile is a beautiful balance of smoky spice from the chipotle chicken, zesty tang from the lime and fresh pico de gallo, and creamy richness from the avocado. It’s a surprisingly simple dish to assemble, making it perfect for cooks of all levels. Expect a vibrant, satisfying meal that’s bursting with goodness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Low Carb Burrito Bowl
- Incredible Flavour: We’re not exaggerating when we say this bowl is a taste sensation. The chicken is seasoned with a smoky blend of spices, the cauliflower rice is fresh and zesty, and the toppings add layers of texture and freshness. Each spoonful is a perfect bite.
- Quick & Easy: From start to finish, you can have this beautiful meal on the table in under an hour. The steps are straightforward, and there’s plenty of room for multitasking, making it an ideal weeknight warrior.
- Wonderfully Versatile: Think of this recipe as a template. You can easily swap the chicken for prawns, minced beef, or even black beans for a vegetarian option. Don’t have an ingredient? Substitute it! It’s the perfect way to use up leftover veg in the fridge.
- Perfect For Meal Prep: This recipe is a dream for meal prepping. You can cook the components ahead of time and assemble your bowls throughout the week for quick, healthy lunches or dinners. It saves time and helps you stay on track with your eating goals. For another fantastic prep-ahead meal, our Low Carb Chicken Casserole is a must-try.
- A True Crowd-Pleaser: The ‘build-your-own’ nature of this bowl makes it a winner for families and guests. Set out all the components and let everyone create their own perfect Low Carb Burrito Bowl. It’s a fun, interactive way to eat that satisfies even the fussiest of eaters.
Ingredients You’ll Need
For the most vibrant and flavourful bowl, we recommend using the freshest ingredients you can find. A good quality smoked paprika and chipotle paste will make a world of difference to the chicken. You can find pre-riced cauliflower in most supermarkets if you’re short on time.
- For the Spiced Chicken:
- 500g skinless, boneless chicken breasts, cut into 2-3cm cubes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chipotle paste or powder (adjust to your spice preference)
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Cauliflower Rice:
- 1 large head of cauliflower (approx. 800g)
- 1 tbsp olive oil
- Juice of 1 lime
- A large handful of fresh coriander, finely chopped
- Salt and pepper to taste
- For the Pico de Gallo & Toppings:
- 200g cherry tomatoes, finely diced
- 1/2 red onion, finely diced
- 1 small jalapeño, deseeded and finely diced
- Juice of 1 lime
- A large handful of fresh coriander, chopped
- 2 ripe avocados, sliced or cubed
- 1 Little Gem lettuce, shredded
- Optional: soured cream or full-fat Greek yoghurt, grated cheese
Pro Tip: To easily remove the seeds from a jalapeño, slice it in half lengthwise and use a small spoon to scrape them out. This removes most of the intense heat while leaving the lovely pepper flavour.
How to Make Low Carb Burrito Bowl
The process for creating this delicious bowl is simple and rewarding. We’ll cook the chicken, prepare the fresh salsa, quickly sauté the cauliflower rice, and then assemble it all into a masterpiece. Let’s walk through it step-by-step.
- Prepare and Marinate the Chicken: In a medium bowl, combine the smoked paprika, cumin, oregano, garlic powder, onion powder, chipotle paste, salt, and pepper. Add the olive oil and stir to form a paste. Add the cubed chicken to the bowl and toss everything together until each piece is thoroughly coated in the spice mix. Set aside to marinate for at least 15 minutes at room temperature (or longer in the fridge).
- Make the Pico de Gallo: While the chicken is marinating, let’s make our fresh salsa. In a separate bowl, combine the diced cherry tomatoes, red onion, jalapeño, and chopped coriander. Squeeze over the juice of one lime and add a good pinch of salt. Stir well and set aside for the flavours to mingle. This simple salsa, also known as salsa fresca, adds an incredible freshness to the bowl.
- Cook the Chicken: Place a large, non-stick frying pan over a medium-high heat. Once hot, add the marinated chicken to the pan in a single layer. Be careful not to overcrowd it. Cook for 8-10 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 74°C. Once cooked, remove the chicken from the pan and set it aside.
- Prepare the Cauliflower Rice: Cut the cauliflower into florets and remove the tough core. Either grate the florets on the large holes of a box grater or pulse them in a food processor until they resemble the size of rice grains. Be careful not to over-process, or you’ll end up with a puree.
- Cook the Cauliflower Rice: Wipe out the pan you used for the chicken (or use a fresh one) and place it over a medium heat with 1 tablespoon of olive oil. Add the riced cauliflower and a pinch of salt and pepper. Sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite. You don’t want it to become mushy.
- Finish the Rice: Remove the cauliflower rice from the heat. Squeeze over the juice of one lime and stir through the freshly chopped coriander. This step right at the end keeps the flavours bright and vibrant.
- Assemble Your Bowl: Now for the fun part! Divide the lime and coriander cauliflower rice among four bowls. Top with a generous portion of the spiced chicken.
- Add the Toppings: Spoon a good amount of the fresh pico de gallo over the chicken. Add slices of creamy avocado and a handful of shredded lettuce. If you like, finish with a dollop of soured cream and a little grated cheese. Serve immediately with extra lime wedges on the side.
Expert Tips for Perfect Results
- Temperature Matters: Ensure your pan is properly hot before adding the chicken. This creates a beautiful sear on the outside, which locks in moisture and flavour, giving you a truly Juicy Chicken Recipe result every time. Don’t overcrowd the pan, as this will steam the chicken instead of searing it. Cook in batches if necessary.
- Don’t Skip the ‘Rest’: Once the chicken is cooked, let it rest for a couple of minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavourful.
- Make It Ahead: You can cook the chicken and make the pico de gallo up to 2 days in advance and store them in the fridge. The cauliflower rice is best made fresh, as it can become watery upon reheating, but it will still be tasty if you need to prep it.
- Storage: To store leftovers, keep each component in a separate airtight container in the refrigerator. They will last for up to 3 days. Assemble your bowl just before you’re ready to eat to keep everything fresh and prevent the lettuce from wilting.
Delicious Variations to Try
One of the greatest things about this low carb burrito bowl is its adaptability. Feel free to get creative and make it your own with these delicious variations.
- Spicy & Smoky: For those who love heat, add a few extra dashes of chipotle paste to the chicken marinade. You could also roast a whole jalapeño alongside the chicken and chop it up to add to your bowl for a smoky, fiery kick.
- Vegetarian Option: This bowl is easily made vegetarian. Swap the chicken for a can of drained and rinsed black beans, sautéed with the same spice mix. Alternatively, sliced portobello mushrooms and bell peppers, or cubes of seasoned halloumi, make fantastic protein-rich substitutes.
- Switch Up the Protein: This recipe works wonderfully with other proteins. Try it with spicy prawns, which cook in just a few minutes, or use lean beef mince cooked with the same seasonings for a low-carb chilli-style bowl.
What to Serve With Low Carb Burrito Bowl
While this bowl is a hearty and complete meal on its own, a few simple additions can elevate it further, especially if you’re serving it to guests.
- Creamy Guacamole: While we have avocado slices, a scoop of homemade guacamole takes it to the next level. Mash an avocado with lime juice, chopped red onion, coriander, and a pinch of salt.
- Low-Carb ‘Corn’ Salsa: For a touch of sweetness without the corn, try a salsa made from finely diced yellow bell pepper, red onion, and coriander. It mimics the look and texture of corn salsa beautifully.
- A Refreshing Drink: Pair your bowl with a tall glass of sparkling water infused with fresh lime and mint. For an adult beverage, a low-carb lager or a crisp Sauvignon Blanc works perfectly.
Frequently Asked Questions
Low Carb Burrito Bowl
Ingredients
Method
- Prepare and Marinate the Chicken: In a medium bowl, combine the smoked paprika, cumin, oregano, garlic powder, onion powder, chipotle paste, salt, and pepper. Add the olive oil and stir to form a paste. Add the cubed chicken to the bowl and toss everything together until each piece is thoroughly coated in the spice mix. Set aside to marinate for at least 15 minutes at room temperature (or longer in the fridge).
- Make the Pico de Gallo: While the chicken is marinating, let's make our fresh salsa. In a separate bowl, combine the diced cherry tomatoes, red onion, jalapeño, and chopped coriander. Squeeze over the juice of one lime and add a good pinch of salt. Stir well and set aside for the flavours to mingle. This simple salsa, also known as salsa fresca, adds an incredible freshness to the bowl.
- Cook the Chicken: Place a large, non-stick frying pan over a medium-high heat. Once hot, add the marinated chicken to the pan in a single layer. Be careful not to overcrowd it. Cook for 8-10 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 74°C. Once cooked, remove the chicken from the pan and set it aside.
- Prepare the Cauliflower Rice: Cut the cauliflower into florets and remove the tough core. Either grate the florets on the large holes of a box grater or pulse them in a food processor until they resemble the size of rice grains. Be careful not to over-process, or you'll end up with a puree.
- Cook the Cauliflower Rice: Wipe out the pan you used for the chicken (or use a fresh one) and place it over a medium heat with 1 tablespoon of olive oil. Add the riced cauliflower and a pinch of salt and pepper. Sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite. You don't want it to become mushy.
- Finish the Rice: Remove the cauliflower rice from the heat. Squeeze over the juice of one lime and stir through the freshly chopped coriander. This step right at the end keeps the flavours bright and vibrant.
- Assemble Your Bowl: Now for the fun part! Divide the lime and coriander cauliflower rice among four bowls. Top with a generous portion of the spiced chicken.
- Add the Toppings: Spoon a good amount of the fresh pico de gallo over the chicken. Add slices of creamy avocado and a handful of shredded lettuce. If you like, finish with a dollop of soured cream and a little grated cheese. Serve immediately with extra lime wedges on the side.
Notes
There you have it – a vibrant, flavour-packed meal that proves healthy eating is anything but boring. This Low Carb Burrito Bowl is designed to be a regular in your meal rotation, delivering on taste, satisfaction, and nutrition every single time. It’s a joy to make and even more of a joy to eat. We hope you love creating your own perfect bowl! If you try it, be sure to drop a comment below and let us know what amazing customisations you came up with. For more delicious and wholesome meal ideas, be sure to check out our collection of Healthy Chicken Recipes.
