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Keto Chipotle Chicken Burrito Bowl - Bold Flavor, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • For the marinade:
  • 2–3 tablespoons chipotle peppers in adobo, minced (plus some sauce)
  • 2 tablespoons avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Zest and juice of 1 lime
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  • Cauliflower rice: 4 cups riced cauliflower (fresh or frozen)
  • Toppings:
  • 1 large avocado, sliced or cubed
  • 1 cup shredded romaine or chopped lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/4 cup pickled jalapeños (optional)
  • Lime wedges
  • Lime crema (optional but recommended):
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • Juice of 1/2 lime
  • Pinch of salt and a splash of water to thin
  • Cooking oil: Avocado or olive oil for sautéing

Method
 

  1. Make the marinade: In a bowl, mix chipotle in adobo, oil, garlic, cumin, smoked paprika, oregano, lime zest and juice, salt, and pepper until combined.
  2. Marinate the chicken: Add chicken to the bowl (or a zip-top bag), coat well, and refrigerate for at least 30 minutes. For maximum flavor, marinate up to 8 hours.
  3. Prep the lime crema: Whisk sour cream with lime juice, a pinch of salt, and just enough water to make it drizzle-able. Set aside in the fridge.
  4. Cook the cauliflower rice: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add riced cauliflower, season with salt and pepper, and sauté 5–7 minutes until tender with a little bite. Squeeze in a touch of lime and a sprinkle of cilantro, if you like. Transfer to bowls.
  5. Cook the chicken: Heat the same skillet (wipe if needed) over medium-high heat with a bit more oil. Add chicken and cook 5–6 minutes per side for thighs (4–5 minutes per side for breasts), until browned and cooked through. Let rest 3–5 minutes, then slice or chop.
  6. Assemble the bowls: Start with a bed of cauliflower rice. Top with chicken, lettuce, tomatoes, red onion, avocado, cilantro, and cheese. Add pickled jalapeños for heat.
  7. Finish with lime crema: Drizzle crema over the bowl and add a squeeze of fresh lime. Taste and adjust salt, lime, or heat as needed.