top of page

Get your Tex-Mex fix with this tasty (and easy to make) chicken burrito bowl.

Love a good burrito, but hate the carbs? Then this recipe for chicken burrito bowl is for you.


1 1/2 lbs. boneless skinless chicken thighs

1 Tbsp coconut oil ghee or avocado oil

3/4 tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1 1/2 tsp chili powder

Large pinch chipotle powder or more, to taste 

Juice of 2 limes

1 lb. cauliflower rice (I purchased the pre-riced)

1 Tbsp coconut or avocado oil

3/4 tsp sea salt

1-2 Tbsp fresh lime juice

1 jalapeño pepper minced

3/4 tsp onion powder

3/4 tsp garlic powder

Dash chipotle powder

1 large onion sliced thin

1 large red bell pepper sliced thin



Prepare riced cauliflower in skillet over medium heat for 2-3 minute; add seasonings and jalapenos and set aside.

Cube chicken thighs into bite-size pieces; brown seasoned in a skillet on medium/medium high heat for 7 minutes or until cooked through.

Lower heat a bit and add lime juice, stir and continue to cook another 2-3 minutes, then remove from heat and place in a bowl.

Keep the heat on medium and add another Tbsp fat to the skillet.

Add peppers and onions and stir to coat with fat. Sprinkle with a bit of sea salt to taste and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.

Recipe inspired by

bottom of page