Cauliflower rice bowls, burrito style! Topped with chicken, guac & sour cream, this low-carb Chicken Burrito Bowl makes one amazing lunch or dinner.
Prep Time:10 mins
Cook Time:6 hours
Total Time:6 hours 10 minutes
Yield:4 bowls 1x
1 pound chicken breasts or thighs
1 1/2 cups salsa
1 tablespoon oil
1 head cauliflower, riced (about 4 cups)
1/4 cup chopped cilantro, divided
1 cup shredded cheddar cheese
4 ounces guacamole
4 ounces sliced black olives
Sour cream, for serving
In a slow cooker, place chicken and salsa. Cook on high for 4 hours or 6 hours on low. Prior to serving, shred between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté, for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
Assemble bowls by making a base of cauliflower rice, topping it with shredded salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.