All your favourite Mexican flavours, minus the carbs. This recipe calls for you to make cauliflower rice, but feel free to buy the ready-made kind if that’s easier for you—it’s just as good!


Makes one serve

Energy: 612cal. (2559kJ)

Fat: 71% (49g)

Protein: 22% (32g)

Carbohydrate: 7% (6g net carbs)


Prep Time: 15 mins.

Cook Time: 10 mins.



80g skinless chicken breast, sliced

1 pinch ground cumin

1 pinch smoked paprika

1 garlic clove, crushed

1 pinch cayenne pepper

60g cauliflower, cut into florets

15mL extra virgin olive oil

5g Keto-Fit Bone Broth

2 pinches sea salt

2 pinches black pepper

8 cherry tomatoes, quartered

30g red onion, finely diced

5g fresh jalapeno, finely chopped

1 pinch coriander leaves, finely chopped, plus extra to serve

1 squeeze lime juice

20g sour cream

80g avocado, mashed

30g cheddar, grated

1 lime wedges, to serve



  • In a bowl, combine the chicken breast with the cumin, paprika, garlic and cayenne. Mix well to ensure it is evenly coated.
  • Add the cauliflower to a food processor and blitz to make ‘cauliflower rice’.
  • Next, heat half the oil (approx. 1 ½ tsp) in a frying pan over a medium heat, then pour in cauliflower rice and sauté for 1-2 minutes.
  • Add bone broth powder to 20-30mL boiling water and stir until dissolved. Pour into the frying pan and continue to cook cauliflower rice for a further 2-3 minutes until all water has been absorbed. Set ‘rice’ aside.
  • Heat the remaining oil in a frying pan over a medium heat, and cook chicken pieces for 4-5 minutes, or until cooked through.
  • In a bowl, combine the onion (approx. ¼ small onion), tomatoes, jalapeno, coriander and lime juice. Season, and mix well to make a salsa.
  • To serve, make a bed of cauliflower ‘rice’ and top with the chicken. Add the salsa, sour cream (approx. 1 tb), avocado (approx. ½ medium avocado) and cheese (approx. ¼ cup). Serve with a lime wedge and a few coriander leaves.