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Keto Chicken Burrito Bowls with Lime Crema and Guacamole
How to Make It
Step 1
Pat a thick chicken breast dry with a paper towel before slicing all the way through into 2 or 3 thin fillets. Season with salt, pepper, cumin, paprika, and onion powder.
Step 2
Heat the olive oil in a medium-sized pan over medium heat. Place the chicken in the oil and put a lid over the pan. Cook the chicken for 4-5 minutes per side, until all the chicken is golden brown on all sides. Set the cooked chicken aside to cool.
Step 3
Return the same pan to your stove. Toss in the cauliflower rice with salt, pepper, oregano, and paprika. Heat the rice over medium heat until the cauliflower releases its liquid, deglazes your pan, and turns golden brown in the spices and oil leftover in the pan. Pour the lime juice over the rice to steam it.
Step 4
Turn your stove’s heat to low. Melt the butter in the rice and stir until coated. Set the finished rice aside for later.
Step 5
Quickly whisk together the sour cream, lime juice, and minced cilantro together in a small bowl.
Step 6
In a separate bowl, use a fork to mash together the avocado and third amount of lime juice until you have chunky guacamole.
Step 7
Finally, slice the chicken for serving. To arrange the burrito bowls, each serving should get a ½ oz of shredded lettuce, ¾ oz of diced grape tomato, and fair portions of the chicken, cauliflower rice, crema, and guacamole.
Ingredients
- Boneless Skinless Chicken Breast – 7 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Cumin, Ground – ¼ teaspoon
- Paprika – ¼ teaspoon
- Onion Powder – ⅛ teaspoon
- Olive Oil – 3 teaspoon
- Cauliflower Rice – 6 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Oregano, Dried – ½ teaspoon
- Paprika – ¼ teaspoon
- Lime Juice, Fresh – ½ teaspoon
- Unsalted Butter – ½ tablespoon
- Sour Cream – 2 tablespoon
- Lime Juice, Fresh – ½ teaspoon
- Cilantro – 2 gram
- Avocado – 2-½ ounce
- Lime Juice, Fresh – ½ teaspoon
- Lettuce – 1 ounce
- Grape Tomato – 1-½ ounce
