From the cilantro and lime in the cauliflower rice to the spices on the chicken bites, this keto chicken taco bowl is a family favorite!
Servings 4bowls
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Equipment
Two Nonstick Frying Pans
Silicone Tongs
Citrus Press
Kitchen Shears
Ingredients
Cllantro-lime Cauliflower Rice
1packageGreen Giant Riced Veggies Cauliflower
2tbspfresh lime juice
1/4cupcilantrochopped
1/2tsppepper
1/4tspsalt
dashchili powderoptional
Classic Taco Meat
2lbchicken breastcubed into bite-size pieces*
1packageKevin's Natural Foods Classic Taco Sauce
1tspolive oil
Instructions
How to Make the Cilantro-lime Cauliflower Rice
Place a medium-sized skillet on the stove over medium heat. Add butter and oil.
Once the butter has melted, pour in the package of Green Giant Riced Veggies Cauliflower and stir to coat the cauliflower in the butter and oil. Mix until the cauliflower starts to thaw.
Add in the salt, pepper, and chili powder and mix well.
Once the cauliflower rice is tender, turn the heat down to low and add in the chopped cilantro, lime juice, and a dash more of oil to coat if you prefer.**
Stir together until well incorporated and fragrant then take off heat. Set aside.
How to Make the Classic Taco Chicken Meat
Place a large skillet over medium-high heat and add olive oil.
Once hot, add the cubed chicken to the skillet in a single layer. Let the chicken sizzle and cook on one side for a minute or two until browned.
Flip each piece over and let brown on all other sides until the chicken is fully cooked through—about 4-5 minutes total.
Once the chicken has a nice golden-brown sear on all sides, add in the Kevin's Classic Taco sauce. Stir to incorporate evenly, and let simmer a bit to reduce.
Remove from heat.
Spoon cauliflower rice into a bowl, then place the chicken over cauliflower rice. Serve with preferred toppings immediately or store meat and cauliflower rice separately in the fridge for up to three days.
Notes
* — You can sub ground beef for the chicken if you prefer! Just break up 2 lbs of ground beef on the skillet and cook with half the amount of oil until fully browned and cooked through. Then follow steps as normal.** — I add the extra dash of oil to "coat" my cauliflower rice to make it a bit more slippery and glazed like the Chipotle rice texture.The serving size mentioned is for the chicken/beef with the sauce, which makes a total of 4 servings. The cauliflower rice will likely be enough for two bowls. Based on this ratio, net carbs for one serving is 8g.
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle, Keto Dinner under 30 minutes, Keto Mexican Food, Ready in 30 minutes, Taco Bowl