Keto Chicken Burrito Bowls with Lime Crema and Guacamole Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(2500 reviews)
Keto Chicken Burrito Bowls with Lime Crema and Guacamole
Zylo Recipes

Description

Imagine a vibrant bowl, bursting with fresh, colorful ingredients, offering all the satisfaction of a hearty burrito, but without the need for a tortilla. This recipe delivers just that: a quick and easy-to-assemble burrito bowl, perfect for a weeknight dinner or a satisfying lunch. At its heart are the familiar and comforting elements you'd expect: seasoned ground meat, cooked until browned and savory.

This rich base is then complemented by a medley of textures and tastes. Fluffy rice (or your favorite grain alternative), offer a comforting bed for the other ingredients. Black beans provide a creamy, earthy note, while crisp bell peppers and onions add a refreshing crunch and subtle sweetness.

Juicy tomatoes lend a bright, acidic counterpoint. But the magic truly happens with the additions of a vibrant citrus crema and creamy guacamole. The citrus crema, a simple blend of sour cream, lime juice, and a touch of zest, brings a tangy, refreshing counterpoint to the richness of the other ingredients.

Its cool creaminess coats each bite, adding a layer of luxuriousness. The guacamole, made with ripe avocados, diced onions, cilantro, and a squeeze of lime, provides a burst of fresh, creamy goodness, its smooth texture contrasting beautifully with the other components. Together, the crema and guacamole elevate the bowl from simple to spectacular, creating a symphony of flavors and textures that will tantalize your taste buds.

Each bite is a delightful mix of savory, tangy, creamy, and crunchy, making for a truly satisfying and well-rounded meal. This burrito bowl is not only delicious but also easily customizable. Feel free to swap out the ground meat for shredded chicken, grilled shrimp, or even tofu.

Add your favorite toppings, such as shredded lettuce, pickled onions, or a sprinkle of cheese. The possibilities are endless! Whether you're looking for a quick and easy weeknight dinner or a healthy and flavorful lunch, this burrito bowl is sure to become a new favorite.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
700 Kcal

C
Carbs
15 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
45 g

C
Fats
55 g
Saturated Fats 20 g
Unsaturated Fats 30 g

Cholestrol 150 mg
Sodium 500 mg
Potassium 700 mg
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Ingredients

    1.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    7 ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ¼ teaspoon
    5.
    Paprika
    Paprika
    ¼ teaspoon
    6.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    7.
    Olive Oil
    Olive Oil
    3 teaspoon
    8.
    Cauliflower Rice
    Cauliflower Rice
    6 ounce
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    11.
    Oregano, Dried
    Oregano, Dried
    ½ teaspoon
    12.
    Paprika
    Paprika
    ¼ teaspoon
    13.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ teaspoon
    14.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    15.
    Sour Cream
    Sour Cream
    2 tablespoon
    16.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ teaspoon
    17.
    Cilantro
    Cilantro
    2 gram
    18.
    Avocado
    Avocado
    2-½ ounce
    19.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ teaspoon
    20.
    Lettuce
    Lettuce
    1 ounce
    21.
    Grape Tomato
    Grape Tomato
    1-½ ounce

Instructions

    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.
    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.
    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.
    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.
    5.
    Quickly whisk together the sour cream, lime juice, and minced cilantro together in a small bowl.
    6.
    In a separate bowl, use a fork to mash together the avocado and third amount of lime juice until you have chunky guacamole.
    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.