Low carb chicken burrito bowl with cauliflower rice

Ingredients

Two-ingredient Mexican pulled chicken

• 1¾ lbs chicken breasts
• ½ tsp salt
• ½ tsp pepper
• 12 oz. jar of salsa

Cauliflower rice

• 1 lb cauliflower
• 1 oz. butter or olive oil
• 2 tsp taco seasoning
• salt to taste

Building the bowl

• ½ cup salsa
• 1 (7 oz.) avocado, chopped
• ¼ cup sour cream
• ½ cup (2 oz.) shredded cheese
• 2 tbsp fresh cilantro, chopped
• 1 tsp hot sauce

Instructions

1. Place the chicken breasts in the slow cooker. Season with salt and pepper.
2. Add the salsa to the slow cooker and stir to cover the chicken.
3. Cook on low for 2 hours.
4. Shred the chicken using two forks. Return to the slow cooker for 10 minutes to allow the flavors to develop.