This recipe came in a Yummly email a couple of weeks ago, and it sounded wonderful and simple to make. Now that it’s getting warmer, cool and easy-to-make salads are great to have. This one combines all the flavors of a chicken burrito minus the tortilla. Best part, if you buy a precooked chicken, you don’t have any real cooking to do to make dinner. While you’re at it, buy a container of Pico de Gallo, which saves you from making it from scratch.

The ingredients include black beans (or red beans) and baby corn. I use Dynasty Baby Corn and cut it into little rounds. Both of these are used sparingly. If you’re in the induction phase of the low carb diet or can’t eat beans or corn in the stage you’re in, then omit them. The recipe is great without them. In fact, the photo doesn’t have either of ingredient in it.

You’ll need to heat the black beans and corn in a little chicken broth with the seasonings to make a light dressing, but you can do this in the microwave in no time. No microwave? Use a small pan and cook until it just comes to a boil.

So pleasant to take your burrito bowl, along with a tall glass of iced tea, to the patio on a balmy summer’s evening.

Low Carb Burrito Bowl

1/4 cup Black Beans (optional)
1/4 cup chopped Baby Corn (optional)
2 teaspoons Chicken Broth
1/4 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper, ground
Pinch of Salt to taste
2 cups Cabbage, shredded
6 to 8 ounces precooked grilled chicken breast, cubed or sliced
4 tablespoons Sour Cream
2 tablespoons fresh Pico de Gallo
Fresh Cilantro or Parsley for garnish
1/3 cup crumbled Queso Fresco Mexican Cheese

Cooking the cabbage for this is optional. I’ve tried it both ways and it is good either way. The uncooked adds a little crunch to it.

In a small bowl, add the chicken broth, cumin, cayenne pepper, garlic powder, baby corn, and black beans (if you are using them). Microwave for 45 seconds.

Take two bowls and fill each one with the ingredients in this order. On the bottom of each bowl, put 1 cup shredded cabbage and spread to cover the bottom. Spoon the beans and sauce over the top of the cabbage in each bowl. Layer the chicken over the top, then spread sour cream over it. Top with Pico de Gallo and crumble the Queso Fresco over the top. Add cilantro or parsley for garnish.

Makes two delicious servings.

Nutrition Information per serving- fully loaded:
Calories: 337 Fat: 14.4 Net Carbs: 7.8 g Protein: 36.0 g

Nutrition Information per serving-without optional:
Calories: 298.6 Fat: 14.3 g Net Carbs: 4.1 g Protein: 34.1 g

Tip: This works equally as well with grilled shrimp replacing the chicken.