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!
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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