Description
A delicious and healthy Low Carb BBQ Chicken Bowl featuring tender shredded chicken tossed in low-sugar barbecue sauce, served over sautéed cauliflower rice and topped with fresh avocado, cucumber, red onion, cheddar cheese, and cilantro. Perfect for a quick and flavorful meal that’s low in carbs and packed with nutrients.
Ingredients
Scale
Chicken and Sauce
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup low-sugar barbecue sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables and Toppings
- 4 cups cauliflower rice
- 2 medium avocados, diced
- 1 large cucumber, sliced
- ½ cup red onion, diced
- ½ cup shredded cheddar cheese
- 2 tablespoons fresh chopped cilantro
Instructions
- Season the chicken: Pat the 1½ pounds chicken breasts dry with paper towels. Evenly season both sides with ½ teaspoon salt and ½ teaspoon black pepper, ensuring the chicken is well coated for flavor.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the chicken breasts in the pan and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Shred and saucing the chicken: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, pour in ½ cup of low-sugar barbecue sauce, and simmer for 2 to 3 minutes. Stir frequently to evenly coat the chicken with the sauce and heat through.
- Cook the cauliflower rice: In a separate skillet, heat and cook 4 cups of cauliflower rice over medium heat for about 5 to 6 minutes, stirring occasionally, until the rice is tender but not mushy.
- Assemble the bowls: Divide the cooked cauliflower rice evenly into 4 serving bowls. Top each bowl with the BBQ chicken mixture, diced avocado, sliced cucumber, diced red onion, shredded cheddar cheese, and a sprinkle of fresh chopped cilantro. Serve immediately for best taste.
Notes
- Use low-sugar barbecue sauce to keep the dish low carb and healthier.
- Check the chicken’s internal temperature with a meat thermometer for safety and juiciness.
- Cauliflower rice can be found pre-packaged or you can make your own by pulsing cauliflower florets in a food processor.
- Feel free to add a squeeze of lime or a dollop of sour cream for extra flavor.
- This recipe is perfect for meal prep and storing leftovers in the fridge for up to 3 days.
