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–+ servings

Chicken Burrito Bowls

Chicken Burrito Bowls are the lighter way to enjoy a burrito! They're filled with cilantro lime cauliflower rice, they're piled high with toppings and are so easy to make!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (1 - 1 1/2 lbs.)
  • 1/2 tablespoon olive oil
  • 2 teaspoons homemade taco seasoning (or store bought)
  • 2 cups cilantro lime cauliflower rice
  • 2/3 cup pico de gallo (or your favorite salsa; or sub with chopped tomato)
  • 1/2 cup homemade guacamole (sub with diced avocado)
  • 2 cups chopped romaine lettuce (chopped; optional)
  • 1 cup black beans (sub with your favorite beans or omit entirely)
  • 2/3 cup grated cheddar cheese (omit for dairy-free option)
  • lime wedges and additional cilantro, for serving (optional)

Method
 

  1. Prepare the chicken:
  2. Assemble the burrito bowls:

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 47gProtein: 45gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 110mgSodium: 974mgPotassium: 350mgFiber: 16gSugar: 11gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; let it rest for about 5 minutes before slicing to retain juices.
  • To prevent dryness, marinate the chicken for at least 30 minutes; a longer soak in your homemade taco seasoning will enhance the flavor even more.
  • Swap out black beans for pinto or kidney beans if you prefer; for a lighter option, consider omitting the beans altogether and adding extra veggies.
  • Prep your cilantro lime cauliflower rice and grilled chicken a day ahead to speed up assembly time and make meal prep a breeze.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the microwave to avoid overcooking the chicken.

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