Low Carb Taco Bowl

All your favourite Mexican flavours, minus the carbs. This recipe calls for you to make cauliflower rice, but feel free to buy the ready-made kind if that’s easier for you—it’s just as good!

Prep Time
15 minutes
Cook Time
10 minutes
Serving
Serves 1
Keto Low Carb Taco Bowl

Method

Step 1. In a bowl, combine the chicken breast with the cumin, paprika, garlic and cayenne. Mix well to ensure it is evenly coated.

Step 2. Add the cauliflower to a food processor and blitz to make ‘cauliflower rice’.

Step 3. Next, heat half the oil (approx. 1 ½ tsp) in a frying pan over a medium heat, then pour in cauliflower rice and sauté for 1-2 minutes.

Step 4. Add bone broth powder to 20-30mL boiling water and stir until dissolved. Pour into the frying pan and continue to cook cauliflower rice for a further 2-3 minutes until all water has been absorbed. Set ‘rice’ aside.

Step 5. Heat the remaining oil in a frying pan over a medium heat, and cook chicken pieces for 4-5 minutes, or until cooked through.

Step 6. In a bowl, combine the onion (approx. ¼ small onion), tomatoes, jalapeno, coriander and lime juice. Season, and mix well to make a salsa.

Step 7. To serve, make a bed of cauliflower ‘rice’ and top with the chicken. Add the salsa, sour cream (approx. 1 tb), avocado (approx. ½ medium avocado) and cheese (approx. ¼ cup). Serve with a lime wedge and a few coriander leaves.

Ingredients

  • 80g Skinless Chicken Breast, sliced
  • 1 Pinch Ground Cumin
  • 1 Pinch Smoked Paprika
  • 1 Garlic Clove, crushed
  • 1 Pinch Cayenne Pepper
  • 60g Cauliflower, cut into florets
  • 15mL Extra Virgin Olive Oil
  • 5g Bone Broth
  • 2 Pinches Sea Salt
  • 2 Pinches Black Pepper
  • 8 Cherry Tomatoes, quartered
  • 30g Red Onion, finely diced
  • 5g Fresh Jalapeno, finely chopped
  • 1 Pinch Coriander Leaves, finely chopped, plus extra to serve
  • 1 Squeeze Lime Juice
  • 20g Sour Cream
  • 80g Avocado, mashed
  • 30g Cheddar, grated
  • 1 Lime Wedges, to serve

Per serve:

Energy: 612cal. (2559kJ)

Fat: 71% (49g)

Protein: 22% (32g)

Carbohydrate: 7% (6g net carbs)

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