Ingredients
1 lb ground chicken (or beef, turkey, or plant-based protein)
1 packet taco seasoning (store-bought or homemade)
3 cups cauliflower rice (fresh or frozen)
4 cups romaine lettuce, chopped
1 large avocado, diced
1 cup cherry tomatoes, halved
0.5 cup red onion, finely diced
1 cup Mexican cheese blend, shredded
0.25 cup fresh cilantro, chopped
0.5 cup sugar-free salsa
0.25 cup full-fat sour cream
2 tbsp fresh lime juice
1 whole jalapeño, minced (adjust to taste)
Instructions
1. Heat a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it apart, until no longer pink and lightly browned.
2. Drain any excess fat. Add the taco seasoning and 2-3 tablespoons of water. Stir constantly for 2 minutes until the meat is coated and the liquid has mostly evaporated.
3. Remove the seasoned protein from the heat and let it rest for 5 minutes.
4. If using frozen cauliflower rice, microwave for 4-5 minutes. For fresh, sauté in a dry skillet over medium heat for 3-4 minutes until tender. Let it cool slightly.
5. Assemble the bowls: Layer the chopped romaine, add a portion of cauliflower rice, and top with the seasoned protein.
6. Add the diced avocado, tomatoes, red onion, cheese, and cilantro.
7. Finish each bowl with dollops of sour cream, salsa, minced jalapeño, and a squeeze of fresh lime juice just before serving.
Notes
You can double the protein batch and freeze half for another week.
For best results, store components separately.
Vegetables can be chopped the night before, but wait to cut the avocado until you are ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 425