Serves 4

We’re enjoying the flavors of Mexican take-out in our traditional low carb-style homemade Burrito Bowls! We used chicken thighs as our protein, but feel free to swap it for shredded beef or pork, yum!

Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:
Chicken:
1 tablespoon ghee or butter
1 pound of boneless & skinless chicken thighs, diced
1 teaspoon sea salt
1 teaspoon chili powder
Cauliflower Rice:
1 tablespoons ghee or butter
2 cups riced cauliflower
½ batch of Real Ketones Pico de Gallo recipe (found below)
Salad:
4 cups Romaine lettuce, chopped
1 medium roasted red bell pepper
4 small radishes, sliced
1 medium avocado, peeled & sliced
¼ cup fresh cilantro, minced
1 whole scallion, minced
Pico de Gallo:
1 cup cherry tomatoes, quartered
1 teaspoon sea salt
2 tablespoons minced red onion
1 garlic clove, minced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeño pepper
1 whole scallion, minced
¼ cup fresh cilantro, minced

Instructions:

Sauté the chicken on medium-low heat with ghee or butter, sea salt and chili powder until cooked through, about 8 minutes. When done, set aside in a bowl to use later.

Prepare your cauliflower rice by sautéing on medium-low heat the ghee or butter and riced cauliflower in the same pan as the chicken, stirring often to prevent it from sticking at all to the pan.

While cauliflower rice is sautéing, gently mix all pico de gallo ingredients together until it resembles a salsa. When cauliflower rice is soft, turn off the heat and stir in half of the pico de gallo and pour into a bowl to divide between burrito bowls later, saving the remaining half of the pico de gallo in the fridge for up to one week.

Divide salad ingredients between 4 bowls and top with prepared chicken and cauliflower rice, storing any leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Calories: 347
Carbs: 11
Net Carbs: 6
Protein: 28
Fat: 23