Keto Chipotle Chicken Burrito Bowl

Marinate chicken: Mix olive oil, adobo, chipotle, lime juice, garlic, and spices. Add chicken and marinate 15–30 minutes (or overnight).

For this step: 1 lb chicken breast or thighs, 2 tbsp olive oil, 1 tbsp adobo sauce (from canned chipotle peppers), 1 chipotle pepper (minced), 2 cloves garlic (minced), 1 tbsp lime juice

Cook chicken: Grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest, then slice.

For this step: 1 lb chicken breast or thighs, Fresh cilantro and jalapeño slices for topping

Prepare base: Sauté cauliflower rice in a bit of oil, salt, and lime juice until warm and slightly toasty.

For this step: 2 tbsp olive oil, Salt & pepper to taste, 3 cups cooked cauliflower rice, 1 tbsp lime juice

Make crema: Stir sour cream (or Greek yogurt) with a splash of lime juice and salt until smooth.

For this step: Salt & pepper to taste, ¼ cup sour cream or Greek yogurt, 1 tbsp lime juice

Assemble: Divide cauliflower rice into bowls, top with chicken, avocado, cheese, and drizzle with lime crema. Add jalapeños and cilantro.

For this step: 1 lb chicken breast or thighs, 3 cups cooked cauliflower rice, 1 ripe avocado (sliced), ½ cup shredded cheddar or Mexican blend cheese, Fresh cilantro and jalapeño slices for topping