Low carb chicken burrito bowl with cauliflower rice
Instructions
These directions are written for four servings; feel free to adjust as necessary.
Mexican pulled chicken
Place the chicken breasts into a slow cooker. Season with salt and pepper before placing in the heat source.
Add salsa to the slow cooker and stir to cover all of the chicken.
Shred the chicken using two forks after 2 hours in the slow cooker and return for another 10 minutes so the flavors can develop further.
Cauliflower rice should be made using either a food processor or grater and butter added to a large frying pan over medium-high heat.
Once the butter has melted, add cauliflower rice and taco seasoning and saute until they soften; season to your desired taste with salt as necessary.
Building the Bowl (Recipe)
Divide the cauliflower rice evenly amongst four bowls.
Top with shredded chicken, salsa, avocado, sour cream, shredded cheese and cilantro for an irresistibly flavorful dish!
Serve with extra hot sauce as desired if you enjoy spicy food!
Tip
This dish makes an excellent meal prep option. Cover and refrigerate individual portions of cauliflower rice and chicken before toppings before serving.
To find the original recipe Two-Ingredient Mexican Pulled Chicken here.
Quick Salsa is our go-to topping. It’s fast, fresh, and spicy all at the same time!
