Ingredients
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken breast or thighs
- 1 16-ounce jar compliant salsa verde sauce
- 1/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1 red jalapeño pepper, diced
- 1 onion, sliced
- 2 cloves garlic, finely minced
- 1 tbsp olive oil
- 2 tbsp ghee
Vegetables and Seasonings
- 1/2 lb sweet mini bell peppers, sliced (or 2 red/orange bell peppers)
- Garlic seasoning (Balanced Bites Trifecta blend recommended)
- 2 12-ounce bags frozen cauliflower rice
- 2 tbsp chopped cilantro leaves, plus more to garnish
Additional Toppings
- 1 head romaine lettuce, thoroughly washed and chopped
- 1 small red onion, diced
- 1 avocado, sliced or prepared guacamole
- Lime wedges to garnish
- Hot sauce to serve
Instructions
- Prepare the Chicken: Heat olive oil and 1 tablespoon of ghee in a large skillet over medium-high heat. Add the sliced onion and diced jalapeño pepper, sautéing until softened and fragrant, about 3-4 minutes.
- Season and Cook Chicken: Add the chicken breasts or thighs to the pan and sprinkle with ground cumin and ground coriander. Cook, turning occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.
- Add Salsa Verde and Simmer: Pour the compliant salsa verde sauce over the chicken. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.
- Prepare the Vegetables: While the chicken simmers, heat the remaining 1 tablespoon of ghee in a separate skillet over medium heat. Add the sliced sweet mini bell peppers and season with garlic seasoning. Sauté until peppers are tender, about 5-7 minutes.
- Cook Cauliflower Rice: In another skillet, lightly sauté the frozen cauliflower rice over medium heat until warmed through and slightly tender, about 8-10 minutes. Stir in chopped cilantro leaves for added flavor.
- Assemble the Burrito Bowls: In individual bowls, layer chopped romaine lettuce, cooked cauliflower rice, sautéed peppers, and chicken with salsa verde. Top with diced red onion, sliced avocado or guacamole, and an extra sprinkle of cilantro.
- Serve: Garnish with lime wedges and hot sauce according to preference. Serve warm and enjoy a fresh, flavorful, and nutritious burrito bowl.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Use compliant salsa verde to keep the dish Whole30 and keto-friendly.
- Adjust spice level by adding more or less jalapeño pepper or hot sauce.
- Cauliflower rice can be replaced with other low-carb rice substitutes if preferred.
- Meal prep by cooking chicken and veggies in advance and assembling bowls as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Keto
