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Tex-Mex Burrito Bowl with Lime-Avocado Sauce

Tex-Mex Burrito Bowl with Lime-Avocado Sauce

Low-carb salad bowl featuring chicken, black beans, corn, and arugula with a citrusy avocado sauce

Course Main Course, Salads & Dressings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 404 kcal
Author Shelby Kinnaird | Diabetic Foodie

Ingredients

Instructions

  1. Slice chicken into bite-sized strips or cut it into chunks. Season it right on the cutting board with the Yucatan Spice Mix.

  2. Heat olive oil in a medium skillet over medium-high heat. Add chicken, stirring occasionally, until cooked through, about 10 minutes. Remove to a paper-towel-lined plate and let cool.

  3. Chop or slice remaining avocado.

  4. Place 1 cup of arugula into each of 2 serving bowls. Add half of the chicken, avocado, beans, and cheese to each bowl.

  5. Top with salsa and Lime-Avocado Sauce.

Recipe Notes

No Yucatan Spice Mix? Substitute a combination of chili powder, cumin, and garlic pepper.

Don't like arugula? Skip it and use romaine or spinach.