Chicken Burrito Bowl

Seasoned shredded rotisserie chicken layered over warm riced cauliflower with mild tomato salsa, fresh cilantro, shredded cheddar, and creamy avocado.

• Prep: 15 min
• Cook: 5 min
• Total: 20 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.06/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Sugar
• Keto

Tags

• quick
• healthy
• comfort food
• rich

Ingredients

• 1 pound rotisserie chicken breast (skinless, shredded)
• 1 package frozen riced cauliflower
• 1 cup mild salsa
• 1 avocado (medium, diced)
• 4 ounce shredded cheddar cheese
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Microwave the frozen riced cauliflower in its steam bag for 4 minutes until hot.
2. Toss the shredded rotisserie chicken in a bowl with ground cumin and garlic powder.
3. Divide the hot riced cauliflower evenly among 4 bowls.
4. Top each bowl with the seasoned chicken, mild salsa, diced avocado, shredded cheddar cheese, and fresh cilantro.

Notes

Verify that store-bought mild salsa contains only tomatoes, onions, cilantro, and mild seasonings without bell peppers.

Nutrition (per serving)

• Calories: 408
• Protein: 45.2 g
• Carbohydrates: 13.9 g
• Fat: 21.6 g
• Fiber: 4.7 g
• Sodium: 1161 mg
• Saturated Fat: 8.5 g
• Sugar: 4 g
• Cholesterol: 132 mg