Low carb chicken burrito bowl with cauliflower rice

Instructions

Instructions are for 4 servings. Please modify as needed.

Mexican pulled chicken

1. Place the chicken breasts in the slow cooker. Season with salt and pepper.

2. Add the salsa to the slow cooker and stir to cover the chicken.

3. Cook on low for 2 hours.

4. Shred the chicken using two forks. Return to the slow cooker for 10 minutes to allow the flavors to develop.

Cauliflower rice

5. Rice the cauliflower using a food processor or grater. Add butter to a large frying pan over medium-high heat.

6. When the butter has melted, add the cauliflower rice and taco seasoning; sauté until softened. Season with salt to taste.

Building the bowl

7. Divide the cooked cauliflower rice between the bowls.

8. Top with shredded chicken, salsa, avocado, sour cream, shredded cheese, and cilantro.

9. Serve with extra hot sauce on the side if you like it spicy!

Tips

This is a great dish for meal prepping. Prepare and cover individual portions of cauliflower rice and chicken; refrigerate for up to three days. Add toppings before serving.

To cook the chicken using the instant pot, stovetop, or Dutch oven method, please see the original recipe Two-ingredient Mexican pulled chicken here.

We love our Quick salsa as a topping. It's fresh, fast, and fiery!

Frequently asked questions