Low Carb OMAD Chicken Burrito Bowl
How to Make It
Step 1
To make the guacamole, peel the avocado and remove the skin and stone. Add the avocado flesh to a mixing bowl. Finely chop the chili. Add the chili to the bowl with the avocado, 1/2 a teaspoon of lime juice and a pinch of salt and pepper. Crush gently together to combine.
Step 2
To prepare the salsa, finely dice the tomato and the cucumber and roughly chop the cilantro. Add the tomato and cucumber to a mixing bowl along with the cilantro, 1/2 teaspoon lime juice, and 1 tablespoon olive oil. Season with a little salt and pepper and mix well to combine. You can taste and adjust seasonings as desired.
Step 3
Add the cauliflower rice to a small saucepan with a tablespoon of water. Set over a medium heat. Add the paprika, oregano, and cumin and a little seasoning to taste. Stir to combine. Cook the rice through for 2-3 minutes until hot through and tender. Drain away any excess liquid and set to one side.
Step 4
Roughly tear the rotisserie chicken and add to a serving plate or bowl. Add the salsa, guacamole, and cauliflower rice. Add the sour cream and sprinkle over the grated cheddar. Serve immediately.
Ingredients
- Chicken Roasting Dark Meat Only Cooked Roasted – 10 ounce
- Cilantro – 2 teaspoon, chopped
- Olive Oil – 1 tablespoon
- Cauliflower Rice – 1 cup
- Sour Cream – 1 tablespoon
- Avocado – 1 each
- Lime Juice, Fresh – 1 teaspoon
- Hot Chili Peppers, Red, Raw – ½ teaspoon, chopped
- Tomato – ½ large – 3″ diameter
- Cucumber – ⅓ cup
- Cheddar Cheese – ⅓ cup, grated
- Gourmet Collection Smoked Paprika by Mccormick – ¼ tsp
- Oregano, Dried – ¼ teaspoon
- Cumin, Ground – ¼ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon