Protein-Packed Breakfast Burrito Bowl (Ready-to-Print Version)
Low-carb burrito bowl with seasoned ground chicken, cauliflower rice, and vibrant Tex-Mex toppings.
# What You’ll Need:
→ Protein
01 -
1 lb ground chicken (454 g)
02 -
1 packet taco seasoning (store-bought or homemade)
→ Vegetables and Produce
03 -
3 cups cauliflower rice (fresh or frozen, approx. 450 g)
04 -
4 cups chopped romaine lettuce (approx. 120 g)
05 -
1 large avocado, diced
06 -
1 cup cherry tomatoes, halved (approx. 150 g)
07 -
0.5 cup finely diced red onion (approx. 75 g)
08 -
0.25 cup chopped fresh cilantro (approx. 15 g)
09 -
1 whole jalapeño, minced (adjust to taste)
10 -
2 tbsp fresh lime juice (30 ml)
→ Dairy and Condiments
11 -
1 cup Mexican cheese blend, shredded (approx. 110 g)
12 -
0.5 cup sugar-free salsa (120 ml)
13 -
0.25 cup full-fat sour cream (60 ml)
# Step-by-Step Guide:
01 -
Heat a large skillet over medium-high heat and add ground chicken, breaking it apart with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and meat is lightly browned.
02 -
Drain excess fat, then stir in taco seasoning packet with 2 to 3 tablespoons water. Cook, stirring constantly for 2 minutes until meat is evenly coated and liquid mostly evaporates.
03 -
Remove skillet from heat and allow seasoned protein to rest for 5 minutes to enhance flavor development.
04 -
If using frozen cauliflower rice, microwave for 4 to 5 minutes until heated through. For fresh, sauté in a dry skillet over medium heat for 3 to 4 minutes until tender yet firm. Let cool slightly.
05 -
Layer chopped romaine lettuce in bowls, add cauliflower rice, then top with cooked protein, diced avocado, cherry tomatoes, red onion, cheese, and cilantro.
06 -
Top each bowl with sour cream, salsa, minced jalapeño to taste, and a fresh squeeze of lime juice just before serving.
# Handy Tips:
01 -
Allowing the seasoned chicken to rest enhances the flavor absorption.