This Paleo, Whole30 + Keto chicken burrito bowl is likely to become a weekly staple and the leftovers are just as good as the day you make it, maybe better!
Make the seasoning by mixing the seasoning ingredients in a small bowl. Season chicken on both sides with seasoning mix.
Heat a large skillet over medium heat and add avocado oil. Once hot, place chicken thighs in and cook, undisturbed, for 5-6 minutes. Flip and cook another 5-6 minutes until cooked through. Remove and set aside.
Prep greens, cilantro, onion, lime and avocados as noted.
Place avocados, 1/2 of the diced red onion (1/4 onion total) and garlic powder in a bowl. Mix together well, slightly smashing the avocado. Squeeze in a couple of lime wedges. Taste and season with salt and pepper and set aside.
Prepare cauliflower rice by heating the same skillet you cooked the chicken in over medium heat. If needed, add some avocado oil to the skillet. Once hot, add cauliflower rice and salsa and cook, stirring occasionally for 3-5 minutes until the rice is softened and warm. Taste and season with salt and pepper as desired.
Chop chicken into bite sized strips and make your bowls. Start with a bed of greens and add in everything else - chicken, cauli rice, red onion, cilantro, and mashed avocados. Serve with lime wedges.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.