Description
These Paleo Chicken Burrito Bowls are bursting with flavor and wholesome ingredients. Featuring bite-sized, seasoned chicken thighs, zesty cauliflower rice, sautéed peppers and onions, and a creamy homemade guacamole, this recipe is both Whole30 and keto-friendly. Perfect for a healthy, filling meal that's a family favorite.
Ingredients
Chicken:
- 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
Cauliflower Rice:
- 1 lb cauliflower rice (pre-riced)
- 1 Tbsp coconut oil, ghee, 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
Peppers and Onions:
- 1 large onion, sliced thin
- 1 large red bell pepper, sliced thin
- 1 Tbsp coconut oil or other cooking fat
- Sea salt to taste
Guacamole:
- 2 avocados
- 1/4 cup onion, minced
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced
- 2 Tbsp fresh lime juice (or to taste)
- 2 Tbsp chopped fresh cilantro, plus more for garnish
- Sea salt to taste
Optional Toppings:
- Salsa
- Fresh herbs
- Sliced jalapeño
Instructions
- Prepare the Cauliflower Rice: Heat a large skillet over medium heat and add 1 Tbsp of oil or ghee. Add the riced cauliflower and stir to coat. Cover the skillet and let it steam for about 2-3 minutes. Uncover and stir, then add minced jalapeño, sea salt, onion powder, garlic powder, chipotle powder, and fresh lime juice. Cook and stir for another 1-2 minutes uncovered until the cauliflower rice reaches your desired tenderness. Remove from heat and set aside.
- Cook the Chicken: Cut the chicken thighs into bite-sized pieces. Season thoroughly with sea salt, onion powder, garlic powder, cumin, chili powder, and chipotle powder (reserve lime juice for later). Heat a large skillet over medium-high heat and add 1 Tbsp cooking fat. Add the chicken and brown it on all sides, stirring as needed. Cook for about 7 minutes or until fully cooked through. Lower the heat slightly, add the lime juice, stir, and continue to cook for another 2-3 minutes to combine flavors. Remove chicken from skillet and place in a bowl.
- Sauté the Peppers and Onions: Keep the skillet on medium heat and add another tablespoon of cooking fat. Add the sliced onions and red bell pepper, stirring to coat them evenly with the fat. Sprinkle with sea salt to taste. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and develop some browning. Remove from heat.
- Make the Guacamole: In a bowl, mash the avocados together with minced onion, garlic, jalapeño, fresh lime juice, chopped cilantro, and sea salt. Adjust seasonings to taste.
- Assemble the Bowls: In serving bowls, layer the cauliflower rice, chicken, and sautéed peppers and onions. Top each bowl with a generous scoop of guacamole and any optional toppings like salsa, fresh herbs, or sliced jalapeño. Serve immediately and enjoy!
Notes
- The chipotle powder can be adjusted to your desired spice preference.
- Using pre-riced cauliflower saves prep time but you can rice your own cauliflower if preferred.
- Make sure chicken is cooked through with an internal temperature of 165°F (74°C).
- For added freshness, garnish with extra cilantro or lime wedges.
- This bowl can be served warm or at room temperature.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.