Keto Chipotle Chicken Burrito Bowl
Smoky grilled chicken, creamy avocado, and zesty lime crema come together in a low-carb burrito bowl that tastes like your favorite takeout — minus the carbs.
Ingredients
For the Chicken Marinade
- 1 lb chicken breast or thighs
- 2 tbsp olive oil
- 1 tbsp adobo sauce (from canned chipotle peppers)
- 1 chipotle pepper (minced)
- Juice of 1 lime
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt & pepper to taste
For the Bowl
- 3 cups cooked cauliflower rice
- 1 ripe avocado (sliced)
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- Fresh cilantro and jalapeño slices for topping
Instructions
- Marinate chicken: Mix olive oil, adobo, chipotle, lime juice, garlic, and spices. Add chicken and marinate 15–30 minutes (or overnight).
- 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.
- Prepare base: Sauté cauliflower rice in a bit of oil, salt, and lime juice until warm and slightly toasty.
- Make crema: Stir sour cream (or Greek yogurt) with a splash of lime juice and salt until smooth.
- Assemble: Divide cauliflower rice into bowls, top with chicken, avocado, cheese, and drizzle with lime crema. Add jalapeños and cilantro.