Keto Chicken Burrito Bowl
All the Tex-Mex flavor of a burrito bowl with none of the rice or beans. Cilantro-lime cauliflower rice, juicy chili-spiced chicken, avocado, and cheese deliver just 6.8g net carbs per serving and come together in only 35 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This Keto Chicken Burrito Bowl swaps rice and beans for cilantro-lime cauliflower rice and piles on chili-spiced chicken, avocado, cheese, and pico de gallo. It's a fast, high-protein lunch that keeps you firmly in ketosis without sacrificing any of that craveable Tex-Mex flavor.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
- 2 tbsp olive oil, divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- 1 (12 oz) bag riced cauliflower (about 4 cups)
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice (about 1 lime)
- 1 cup shredded Mexican-blend cheese
- 1 large avocado, sliced
- 1/2 cup pico de gallo (no-sugar-added)
- 1/4 cup sour cream
Instructions
- 1
In a bowl, toss the chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, and 1/2 tsp salt until evenly coated.
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 6-8 minutes, stirring occasionally, until browned and cooked through (165°F internal). Transfer to a plate.
- 3
In the same skillet, add the remaining 1 tbsp olive oil and the riced cauliflower. Cook 5-6 minutes, stirring, until tender and lightly golden. Remove from heat and stir in the cilantro, lime juice, and remaining 1/2 tsp salt.
- 4
Divide the cilantro-lime cauliflower rice among 4 bowls. Top each with the chili chicken and shredded cheese.
- 5
Finish each bowl with avocado slices, pico de gallo, and a dollop of sour cream. Serve warm.
Tips & notes
- For meal prep, store the cauliflower rice and chicken together (without the avocado, pico, and sour cream) in airtight containers for up to 4 days. Add the fresh toppings just before eating.
- Swap sour cream for full-fat Greek yogurt, or use dairy-free cheese and skip the sour cream for a dairy-free version.
- Boost the heat with a pinch of cayenne in the chicken rub or a few slices of pickled jalapeño on top.
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Frequently asked questions
- How many carbs are in keto chicken burrito bowl?
- Each serving has 6.8g net carbs (12g total carbs minus 5.2g fiber), along with 512 calories, 38g protein, and 35g fat. This recipe makes 4 servings.
- Can I make this burrito bowl ahead for the week?
- Yes. Keep the cooked chicken and cauliflower rice combined in sealed containers in the fridge for up to 4 days. Reheat, then add avocado, pico de gallo, and sour cream fresh so they don't get soggy or brown.
- What can I use instead of cauliflower rice?
- Riced broccoli works well and keeps carbs low, or use a 7g-net-carb shirataki rice for an even lower-carb base. Avoid regular rice, which would push this well out of keto range.
