Easy Low Carb Burrito Bowl – 25-Minute Protein-Packed Breakfast or Lunch Recipe

Introduction

This easy low carb burrito bowl is a protein-packed meal featuring seasoned ground chicken, fluffy cauliflower rice, and fresh Tex-Mex toppings. Ready in just 25 minutes, it’s perfect for a satisfying breakfast, lunch, or dinner that keeps carbs low without sacrificing flavor.

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 as it cooks for 5-6 minutes until no pink remains and it’s lightly browned.
2. Step 2: 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 the liquid has mostly 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 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 prevent wilting the lettuce.
5. Step 5: In serving bowls, layer chopped romaine lettuce, cauliflower rice, and 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 a quick meal later.
• Store each component separately for best freshness.
• Chop vegetables the night before but keep the avocado whole until serving to prevent browning.
• Try ground turkey or plant-based protein as alternatives to chicken.

Storage

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the protein and cauliflower rice gently in a skillet or microwave before assembling the bowl. Add fresh toppings, avocado, and lime juice just before serving to keep them bright and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of ground chicken?

Yes, ground beef, turkey, or plant-based protein all work well with this recipe. Adjust the cooking time as needed to ensure the protein is fully cooked.

Is it necessary to let the seasoned meat rest?

Letting the meat rest for 5 minutes off the heat allows the flavors to meld and results in a more flavorful filling for your burrito bowl.

Easy Low Carb Burrito Bowl – 25-Minute Protein-Packed Breakfast or Lunch Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

A quick and easy low carb burrito bowl packed with seasoned ground chicken, cauliflower rice, and fresh Tex-Mex toppings. This protein-rich breakfast or lunch option is ready in just 25 minutes and offers a flavorful, nutritious meal perfect for low carb diets.

• Author: Lara
• 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 beef, turkey, or plant-based protein)
• 1 packet taco seasoning (store-bought or homemade)

Cauliflower Rice

• 3 cups cauliflower rice (fresh or frozen)

Vegetables & 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)

Dairy & Sauces

• 1 cup Mexican cheese blend, shredded
• 0.5 cup sugar-free salsa
• 0.25 cup full-fat sour cream
• 2 tbsp fresh lime juice

Instructions

1. Cook the Protein: 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. Season the Meat: Drain any excess fat, then add the taco seasoning and 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is evenly coated and the liquid has mostly evaporated.
3. Rest the Protein: Remove the skillet from heat and let the seasoned protein rest for 5 minutes to allow flavors to fully develop.
4. Prepare Cauliflower Rice: 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. Assemble the Burrito Bowls: Layer chopped romaine lettuce in serving bowls. Add cauliflower rice, followed by the seasoned protein. Top with diced avocado, cherry tomatoes, red onion, shredded cheese, and chopped cilantro.
6. Add Finishing Touches: Finish each bowl with dollops of sour cream, a spoonful of sugar-free salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.

Notes

• Double the protein batch and freeze half for next week to save time.
• Store components separately for best freshness and texture.
• Chop vegetables the night before but keep avocado whole until serving to prevent browning.

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