OMAD Chicken Burrito Bowl

About

This flavorsome Keto OMAD recipe is inspired by classic burrito fillings of chicken, rice, salsa, guacamole, sour cream, and cheese. Our chicken burrito bowl is loaded with low carb veggies and Keto compliant fats, designed to keep you satiated throughout the day. This easy Keto OMAD meal requires a little prep but minimal cooking. It’s also a great way to use up any leftover chicken you may have.

What Are Keto OMAD Meals?

The OMAD way of eating is adopted by many who wish to achieve further weight loss and other health goals. The diet mixes Keto with intermittent fasting, meaning you eat just one large meal a day within a one hour window. You then fast for the next 23 hours. Some dieters choose to alternate this between one and two meals a day, depending on their individual health requirements. Keto OMAD meals provide a hearty helping of fats, proteins, calories, and a small portion of low carb vegetables. The idea is that these meals contain all of your needed macronutrients to sustain you throughout the day. If OMAD eating is new to you, we recommend working with a health practitioner who can ensure you are meeting your individual dietary needs.

What Cut of Chicken Should I Use?

We have used cold leg meat from a cooked rotisserie chicken. We have chosen thigh meat with skin on, as it is a fattier and more flavorsome cut. This is a great way to use up leftover meat from a whole cooked chicken, or for ease, you may use store-bought ready-cooked chicken. Please be sure to adjust your macros if you make any changes to the original recipe.

Ingredients

10 ounce chicken roasting dark meat only cooked roasted
2 teaspoon, chopped cilantro
1 tablespoon olive oil
1 cup cauliflower rice
1 tablespoon sour cream
1 each avocado
1 teaspoon lime juice, fresh
½ teaspoon, chopped hot chili peppers, red, raw
½ large – 3" diameter tomato
⅓ cup cucumber
⅓ cup, grated cheddar cheese
¼ teaspoon gourmet collection smoked paprika by mccormick
¼ teaspoon oregano, dried
¼ teaspoon cumin, ground
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

To make the guacamole, peel the avocado and remove the skin and stone. Add the avocado flesh to a mixing bowl. Finely chop the chili. Add the chili to the bowl with the avocado, 1/2 a teaspoon of lime juice and a pinch of salt and pepper. Crush gently together to combine.
To prepare the salsa, finely dice the tomato and the cucumber and roughly chop the cilantro. Add the tomato and cucumber to a mixing bowl along with the cilantro, 1/2 teaspoon lime juice, and 1 tablespoon olive oil. Season with a little salt and pepper and mix well to combine. You can taste and adjust seasonings as desired.
Add the cauliflower rice to a small saucepan with a tablespoon of water. Set over a medium heat. Add the paprika, oregano, and cumin and a little seasoning to taste. Stir to combine. Cook the rice through for 2-3 minutes until hot through and tender. Drain away any excess liquid and set to one side.
Roughly tear the rotisserie chicken and add to a serving plate or bowl. Add the salsa, guacamole, and cauliflower rice. Add the sour cream and sprinkle over the grated cheddar. Serve immediately.