Go Back

Keto BBQ Chicken Bowl - Smoky, Satisfying, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tbsp avocado oil or olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup sugar-free BBQ sauce (plus extra for drizzling)
  • For the Base and Toppings: 4 cups riced cauliflower (fresh or frozen)
  • 1 tbsp butter or ghee (optional, for sautéing riced cauliflower)
  • 1 cup shredded red or green cabbage
  • 1/2 red onion, thinly sliced
  • 1 small avocado, sliced
  • 1/4 cup pickled jalapeños (optional)
  • 2 tbsp chopped fresh cilantro
  • Lime wedges, for serving
  • For the Creamy Drizzle (Keto Ranch): 1/3 cup mayo (avocado oil mayo recommended)
  • 2 tbsp sour cream
  • 1–2 tsp lemon juice or apple cider vinegar
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • Pinch of salt and pepper
  • Water to thin, as needed

Method
 

  1. Season the chicken. In a bowl, toss chicken pieces with oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat evenly.
  2. Cook the chicken. Heat a large skillet over medium-high heat. Add chicken and cook 6–8 minutes, stirring occasionally, until browned and just cooked through.
  3. Add BBQ sauce. Reduce heat to medium, pour in the sugar-free BBQ sauce, and stir to coat. Let it simmer 2–3 minutes until glossy and slightly thickened. Remove from heat.
  4. Prepare the cauliflower rice. In another skillet, melt butter or ghee over medium heat. Add riced cauliflower and a pinch of salt. Sauté 4–5 minutes, just until tender but not mushy. Set aside.
  5. Mix the ranch drizzle. Whisk mayo, sour cream, lemon juice, dill, garlic powder, salt, and pepper. Add a splash of water to reach a pourable consistency.
  6. Prep the fresh toppings. Thinly slice cabbage and red onion. Slice avocado. Chop cilantro. Set out lime wedges and pickled jalapeños.
  7. Assemble the bowls. Add a bed of cauliflower rice to each bowl. Top with BBQ chicken, shredded cabbage, onion, avocado slices, jalapeños, and cilantro.
  8. Finish and serve. Drizzle with ranch and an extra spoonful of BBQ sauce if desired. Squeeze fresh lime on top for brightness and serve warm.