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Top view of Keto Chicken Burrito Bowls in a white bowl with cauilfower rice, lime and avocado

Keto Chicken Burrito Bowls

Keto Chicken Burrito Bowls are made with tender marinated chicken and low carb vegetables served over cauliflower rice. This is an easy 30 minute dinner recipe that is perfect for meal prep.

Course Main Course
Cuisine Mexican
Keyword burrito bowls, chicken burrito bowls, keto, low carb, mexican, paleo, whole30
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 servings
Calories 371 kcal
Author Kelly

Ingredients

FOR THE SEASONING:

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

FOR THE BOWLS:

  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro leaves chopped , plus more for serving
  • juice from 2 limes divided
  • 1 teaspoon ground mustard OR 1 tablespoon Dijon mustard paleo/keto brand as necessary
  • 1½ pounds boneless, skinless chicken thighs , cut into chunks or slices
  • 1 medium red onion , thinly sliced
  • 4 medium bell peppers seeded and thinly sliced , I used red, yellow, orange and green
  • 3 tablespoons avocado oil , divided

For serving:

  • lime wedges
  • sliced avocado
  • cauliflower rice or lettuce , for serving

FOR MEAL PREP: lunch containers

Instructions

  1. Combine all the ingredients for the seasonings. Reserve 1 1/2 teaspoons for the bell peppers.

  2. In a medium bowl, combine 1 tablespoon of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the seasonings. Reserve 1 tablespoon of the chicken marinade for drizzling on the chicken at the end. Pour remainder of the marinade into a large zip-top bag along with the chicken. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.

  3. Slice the the onions and bell peppers.

  4. Heat 1.5 tablespoons oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.

  5. Melt remaining oil in the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat.

    Serve over some lettuce, cauliflower rice and with sliced avocados and lime wedges.

Nutrition Facts
Keto Chicken Burrito Bowls
Amount Per Serving (1 serving)
Calories 371 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 6g7%
Protein 29g58%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.