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Keto and Low-Carb One-Pot Chicken Burrito Bowls
Keto and Low-Carb One-Pot Chicken Burrito Bowls

Keto and Low-Carb One-Pot Chicken Burrito Bowls
Keto and Low-Carb One-Pot Chicken Burrito Bowls
Source
Ingredients:
1
Servings
  • 1
    lb
     chicken breast, diced
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic, minced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper to taste
  • 960
    ml
     cauliflower rice or shredded lettuce
  • 1
    item
     bell pepper, diced
  • 1
    item
     onion, diced
  • 240
    ml
     cherry tomatoes, halved
  • 240
    ml
     canned black beans, drained and rinsed (optional)
  • 120
    ml
     shredded cheese
  • 1
    item
     sliced avocado or guacamole, for serving
  • 1
    item
     fresh cilantro, for garnish
Keto and Low-Carb One-Pot Chicken Burrito Bowls
Instructions:
  1. In a bowl, combine diced chicken breast with olive oil, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Allow to marinate for at least 30 minutes.
  2. Heat a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Prepare the Vegetables: In the same skillet, add diced bell pepper and onion. Sauté until softened, about 3-5 minutes.
  4. Divide cauliflower rice or shredded lettuce among serving bowls.
  5. Top with cooked chicken, sautéed vegetables, cherry tomatoes, and black beans (if using).
  6. Sprinkle shredded cheese over the top.
  7. Garnish with sliced avocado or guacamole and fresh cilantro.
  8. Serve hot and enjoy your Keto and Low-Carb One-Pot Chicken Burrito Bowls!
  • 1
    lb
     chicken breast, diced
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic, minced
  • 1
    tsp
     ground cumin
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     paprika
  • 1
    item
     salt and pepper to taste
  • 960
    ml
     cauliflower rice or shredded lettuce
  • 1
    item
     bell pepper, diced
  • 1
    item
     onion, diced
  • 240
    ml
     cherry tomatoes, halved
  • 240
    ml
     canned black beans, drained and rinsed (optional)
  • 120
    ml
     shredded cheese
  • 1
    item
     sliced avocado or guacamole, for serving
  • 1
    item
     fresh cilantro, for garnish
1
Servings
0

In a bowl, combine diced chicken breast with olive oil, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Allow to marinate for at least 30 minutes.

Heat a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.

Prepare the Vegetables: In the same skillet, add diced bell pepper and onion. Sauté until softened, about 3-5 minutes.

Divide cauliflower rice or shredded lettuce among serving bowls.

Top with cooked chicken, sautéed vegetables, cherry tomatoes, and black beans (if using).

Sprinkle shredded cheese over the top.

Garnish with sliced avocado or guacamole and fresh cilantro.

Serve hot and enjoy your Keto and Low-Carb One-Pot Chicken Burrito Bowls!

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