Keto and Low-Carb One-Pot Chicken Burrito Bowls

Story Behind the Recipe

In the bustling streets of Mexico City, Maria owned a small eatery known for its authentic Mexican flavors. However, when Maria’s daughter Sofia decided to adopt a keto lifestyle for health reasons, Maria faced a challenge. How could she continue to serve her beloved Mexican dishes while accommodating Sofia’s dietary needs? Determined to find a solution, Maria set out to create a keto-friendly version of her popular chicken burrito bowls. After numerous experiments in her kitchen, Maria developed a delicious recipe for Keto and Low-Carb One-Pot Chicken Burrito Bowls that satisfied Sofia’s cravings without compromising on flavor. Maria’s creation quickly became a hit in her eatery, attracting customers from far and wide who were eager to enjoy the taste of Mexico while adhering to their low-carb diets.

Key Considerations

  1. Low-Carb Base: Use cauliflower rice or shredded lettuce instead of traditional rice for a keto-friendly base.
  2. Lean Protein: Opt for chicken breast or lean ground chicken for a low-fat and protein-rich option.
  3. Healthy Fats: Incorporate avocado slices or guacamole for a dose of healthy fats that keep you feeling satisfied.
  4. Flavorful Seasonings: Use a blend of Mexican spices like cumin, chili powder, and paprika for authentic flavor without added carbs.

Tips and Tricks

  1. Efficient Prep: Chop all the vegetables and prepare the ingredients before starting to cook for a smoother cooking process.
  2. Layering Flavors: Allow the chicken to marinate in the seasonings for at least 30 minutes before cooking to enhance the flavor.
  3. Even Cooking: Stir the ingredients occasionally while cooking to ensure even distribution of flavors.
  4. Customization: Let each person customize their bowl with their favorite toppings like salsa, sour cream, or jalapeños.


  • For the Chicken:
    • 1 lb chicken breast, diced
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1/2 tsp paprika
    • Salt and pepper to taste
  • For the Burrito Bowls:
    • 4 cups cauliflower rice or shredded lettuce
    • 1 bell pepper, diced
    • 1 onion, diced
    • 1 cup cherry tomatoes, halved
    • 1 cup canned black beans, drained and rinsed (optional)
    • 1/2 cup shredded cheese
    • Sliced avocado or guacamole, for serving
    • Fresh cilantro, for garnish
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