Are you looking for an easy weeknight meal? Look no further! Tantalize your taste buds with this chicken burrito bowl—packed full of protein, spices, and flavor. Chicken is a keto staple favorite for a reason. It’s high in protein and contains essential amino acids needed to keep your body healthy. Protein helps keep your muscles strong, boost your immune system, and even helps with weight management.

Replacing rice with cauliflower makes this dish low-carb and elevates its nutritional profile, as it’s naturally high in fiber, antioxidants, and B-vitamins. Cauliflower is often used in keto pizzas, stir-fries, and other dishes to make a good carbohydrate replacement. Lighten up your meal with cauliflower and reap the weight loss and digestion benefits.

Don’t forget the flavor! The addition of garlic, onion, and chili powder with a generous helping of paprika and cumin makes it delicious and incredibly warming for those colder days. The tomatoes add a nice acidity to the dish and help balance out some more potent flavors. Feel free to replace the canned tomatoes with fresh ones, if you’d prefer.

Before serving, sprinkle on the cheese of your choice and some salt and pepper. This recipe also keeps well, making it a great work-day lunch option. Just remember to separate the cauliflower rice and chicken mix from each other, so it doesn’t get soggy. You can then assemble it whenever you want.

Yields 4 servings of Keto Chicken Burrito Bowl

The Preparation

16 ounces ground chicken
4 tablespoons olive oil, divided
1/2 medium yellow onion, minced
450 grams cauliflower
12 ounces canned diced tomatoes, drained
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon cumin
1/4 cup chicken broth
2 cups monterey jack cheese
salt and pepper, to taste

The Execution

1. Measure out and prepare all the ingredients.

2. In a frying pan, add half the olive oil and minced onion and fry on medium heat until translucent.

3. Rinse the cauliflower and chop it until riced in a food processor.

4. Add the ground chicken to the pan and cook until chicken is cooked thoroughly and starts to brown. Then remove from heat.

5. Add the other half of the olive oil to the pan and add the riced cauliflower. Fry on medium heat for about 2 – 3 minutes.

6. Add in the seasonings: garlic powder, onion powder, paprika, chili powder, and cumin. Stir together well.

7. Add in the drained diced tomatoes and chicken broth. Stir to combine well and heat for 1 – 3 minutes. Bring this to a simmer and let the cauliflower absorb all the juices.

8. Put the chicken that you set aside back into the frying pan. Stir well to combine.

9. Top with monterey jack cheese. Let this sit on the stove for 1 – 3 minutes, covered, so the cheese can melt.

10. Serve and enjoy!

This makes a total of 4 servings of Keto Chicken Burrito Bowl. Each serving comes out to be 564 calories, 42.3g fats, 5.9g net carbs, and 38.1g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
16 ounce ground chicken	649	36.7	0	0	0	79.1
4 tablespoon olive oil	477	54	0	0	0	0
1/2 medium yellow onion	21	0.1	4.8	0.7	4.1	0.6
450 gram cauliflower	104	2.3	18.5	10.4	8.1	8.1
12 ounce canned diced tomatoes	54	0.9	11.8	6.5	5.3	2.7
1 teaspoon garlic powder	10	0	2.3	0.3	2	0.5
1/2 teaspoon onion powder	4	0	0.9	0.2	0.8	0.1
1 teaspoon paprika	6	0.3	1.2	0.8	0.4	0.3
1/2 teaspoon chili powder	4	0.2	0.7	0.5	0.2	0.2
1 teaspoon cumin	8	0.5	0.9	0.2	0.7	0.4
1/4 cup chicken broth	4	0.1	0.3	0	0.3	0.4
2 cup monterey jack cheese	914	74.2	1.7	0	1.7	60
— salt and pepper	0	0	0	0	0	0
Totals	2255	169.2	43	19.4	23.6	152.4
Per Serving (/4)	564	42.3	10.8	4.9	5.9	38.1