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Cauliflower Rice Chicken Burrito Bowl Recipe

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★★★★★

4.8 from 7 reviews

A vibrant, healthy Cauliflower Rice Chicken Burrito Bowl that swaps traditional rice with nutrient-dense cauliflower rice, featuring flavorful seasoned chicken and fresh, colorful toppings. This low-carb, high-protein dish is perfect for quick weeknight dinners, meal prep, or a customizable family-friendly meal that satisfies with bold Mexican-inspired flavors and wholesome ingredients.

Ingredients

Scale

For the Cilantro-Lime Cauliflower Rice:

  • 1 large head of cauliflower (or 4–5 cups pre-riced cauliflower)
  • 1 tbsp Olive Oil or Avocado Oil
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp Lime Juice, freshly squeezed
  • 1 clove Garlic, minced
  • Salt and Black Pepper, to taste

For the Seasoned Chicken:

  • 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 tbsp Avocado Oil
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 tsp Salt

For Assembly and Toppings:

  • 1 (15-ounce) can Black Beans, rinsed and drained
  • 1 cup Corn (frozen, canned, or fresh)
  • 1 large Avocado, pitted and sliced or cubed
  • 1 cup Pico de Gallo or your favorite salsa
  • 1/2 cup Shredded Cheddar or Monterey Jack Cheese
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 Lime, cut into wedges

Instructions

  1. Prepare and Season the Chicken: Pat chicken breasts dry and cut into 1-inch cubes. In a small bowl, mix chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and cayenne pepper if using. Toss chicken in the spice blend until evenly coated. Marinate for 10-15 minutes at room temperature to let flavors develop.
  2. Cook the Chicken to Perfection: Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer without overcrowding; cook in batches if needed. Sear chicken 3-4 minutes on each side until golden brown and cooked through (internal temp 165°F/74°C). Remove from skillet and set aside.
  3. Prepare the Cauliflower Rice: Wash and dry cauliflower; cut into large florets. Pulse florets in a food processor 10-15 times to rice-sized pieces. Alternatively, use a box grater or pre-riced cauliflower to skip this step.
  4. Cook the Cilantro-Lime Cauliflower Rice: Using the same skillet, reduce heat to medium and add olive or avocado oil. Sauté minced garlic for 30 seconds until fragrant. Add cauliflower rice, season with salt and pepper, and cook 5-7 minutes, stirring frequently, until tender-crisp. Remove from heat and stir in lime juice and chopped cilantro. Adjust seasoning if needed.
  5. Assemble Your Burrito Bowls: Divide warm cilantro-lime cauliflower rice evenly into four bowls as the base. Top with seasoned chicken. Add black beans, corn, avocado, and pico de gallo around the chicken. Sprinkle with shredded cheese and add a dollop of sour cream or Greek yogurt. Serve immediately with lime wedges for squeezing.

Notes

  • Remove excess moisture from riced cauliflower by air drying or pressing between paper towels to avoid sogginess.
  • Cook chicken in batches to achieve a crispy, golden crust and prevent steaming.
  • Toast dry spices lightly in a dry skillet before seasoning chicken for enhanced flavor.
  • When meal prepping, slightly undercook cauliflower rice to prevent mushiness upon reheating.
  • Use fresh lime juice for brighter flavor compared to bottled juice.
  • Make a creamy avocado drizzle by mashing avocado with lime juice, salt, and a little olive oil for a luscious topping.
  • Keep wet and creamy toppings separate in meal prep containers to avoid sogginess and add just before eating.
  • Double the chicken recipe for easy protein additions to salads or wraps throughout the week.

Nutrition

Keywords: cauliflower rice, chicken burrito bowl, low carb dinner, healthy Mexican bowl, keto burrito bowl, high protein meal, cilantro lime cauliflower rice

Find it online: https://cheflenacooks.com/cauliflower-rice-chicken-burrito-bowl-recipe/