Easy Chicken Burrito Bowls
These Chicken Burrito Bowls are packed with cilantro lime cauliflower rice and come together in about 30 minutes! They can be customized with your favorite toppings and they’re great for meal prep!
I could truly eat every meal out of a bowl. It’s pure fun piling some delicious ingredients together in a bowl and mixing them all up, isn’t it?
Naturally, things get even better when the bowl is piled high with Mexican ingredients like these Chicken Burrito Bowls!
I’ve loved Chipotle’s chicken burrito bowls as long as I can remember, and one of the main attractions for me has always been their cilantro lime rice. I actually created my own version of that rice years ago, and have used it in dishes like these fish taco bowls.
A girl’s gotta have some lower carb options, however, so I thought it would be fun to prepare healthy, grain free chicken burrito bowls with my flavorful cilantro lime cauliflower rice, and they were a huge success.
These burrito bowls are gluten-free and lower carb, and can be customized to suit any special diet.
I love prepping the cauliflower rice and chicken in advance, so that I can assemble my bowls quickly and easily. 🙂
Why you’ll love this recipe
- These bowls are filled with cilantro lime cauliflower rice, juicy grilled chicken breast that’s seasoned with taco seasoning, and piled high with all the toppings.
- These burrito bowls are great for meal prep as most of the components can be made in advance.
- This recipe can be easily customized with your favorite toppings, or to suit any special diet.
Recipe ingredients
There’s no wrong answer on all the ways that you can customize these burrito bowls with chicken. Use your favorite toppings or whatever you have on hand!
- Chicken. I used chicken breast seasoned with taco seasoning, but boneless chicken thighs would be great as well. I grilled my chicken, but you can also pan sear it, bake it or air fry it (see my air fryer chicken breast recipe). You can use also prep some Instant Pot shredded chicken or use rotisserie chicken.
- Taco seasoning. Use my easy homemade taco seasoning, or your favorite store bought brand to season the chicken.
- Cauliflower rice. Prepare my cilantro lime cauliflower rice as written in the recipe card. I use frozen riced cauliflower as it’s budget-friendly and makes a great time saver!
- Black beans. My Instant Pot black beans make these bowls next level, or you can use your favorite canned variety. Omit the beans to make this meal even lower in carbs.
- Pico de gallo. My chunky pico de gallo recipe adds great flavor! Use your favorite store bought brand or sub with chopped fresh tomatoes as desired.
- Guacamole. Fresh homemade guacamole is the ultimate condiment for these bowls. Use your favorite store bought brand or simply top the bowls with diced avocado as desired.
- Cheese. Omit to make these burrito bowls dairy-free.
- Sour cream. Optional, but adds a wonderful creamy component.
See the recipe card below for the full list of ingredients and quantities.
How to make burrito bowls with chicken
These chicken burrito bowls are so easy to make, and most of the components can be prepared in advance.
You can change up your toppings based on what you have on hand, and purchase store bought condiments like guacamole and pico de gallo as a time saver.
Pro tip: Prep the grilled chicken breast and cauliflower rice in advance to make assembly even faster.
See the recipe card below for full instructions.
Grill the chicken
Pound the chicken breast to an even thickness so that it cooks more evenly. Cooking time will vary depending on the size of your chicken breast.
Prepare the rice and condiments
Prepare the cilantro lime cauliflower rice according to the instructions while the chicken cooks. It cooks up in just 10 minutes!
Once the chicken and rice are cooked, chop up any last minute items like lettuce, tomato or avocado and assemble the bowls.
Recipe FAQs
The cauliflower rice can be substituted with cooked white or brown rice. The bowls are also wonderful with my cilantro lime rice or Mexican rice recipe.
You can absolutely prepare the chicken and cauliflower rice in advance. If using pico de gallo and guacamole as toppings, they are best the day that they’re made.
The bottom line is that many of the components can be prepped ahead, but they should be stored separately until time to serve.
These bowls are very easily customized to suit any special diet. For dairy-free, simply skip the sour cream and/or cheese. You can also make these bowls vegan by omitting the chicken and using extra beans or tofu as desired.
Serving suggestions
The sky is the limit on the ways that you can serve these burrito bowls.
- Top these burrito bowls with chili lime grilled shrimp skewers or slow cooker pork carnitas. They would also be great with seasoned ground turkey or ground beef. See my recipes for oven baked turkey tacos and ground beef tacos for the recipes.
- Change up the condiments! Use my mango avocado salsa or fresh pineapple salsa for sweet and spicy flavor, or my restaurant style salsa for a more classic dish.
Recipe notes
- Pro tip: Prep the grilled chicken breast and cauliflower rice in advance to make assembly even faster.
- These chicken burrito bowls are highly customizable. Swap out the chicken with your favorite protein, or omit altogether and enjoy a vegetarian cauliflower rice burrito bowl!
- My mango avocado salsa and fresh pineapple salsa are other great toppings to change things up.
- Chicken burrito bowls are great for meal prep! Portion everything separately into air tight containers and store in the fridge for 3-4 days. Instead of guacamole or salsa, opt for chopped fresh veggies that will stay fresher longer.
More Mexican dinner recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chicken Burrito Bowls
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
Instructions
Prepare the chicken:
- Preheat the grill to medium heat. Place the chicken breast in a zip top bag and pound to even thickness. Remove from the bag and brush both sides with olive oil, then sprinkle evenly with taco seasoning.2 boneless skinless chicken breasts, 1/2 tablespoon olive oil, 2 teaspoons homemade taco seasoning
- Grill the chicken for 7-8 minutes per side or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the thickness of your chicken. Remove from heat and allow to rest covered loosely with foil for 5-10 minutes. Slice or chop when the chicken has cooled enough to handle it.
Assemble the burrito bowls:
- Place the desired amount of cauliflower rice between 2 bowls. Top with chicken, chopped romaine, black beans, guacamole, salsa and cheese if using. Serve with extra chopped cilantro and lime wedges as desired, and enjoy!2 cups cilantro lime cauliflower rice, 2/3 cup pico de gallo, 1/2 cup homemade guacamole, 2 cups chopped romaine lettuce, 1 cup black beans, 2/3 cup grated cheddar cheese, lime wedges and additional cilantro, for serving
Notes
- Pro tip: Prep the grilled chicken breast and cauliflower rice in advance to make assembly even faster.
- These chicken burrito bowls are highly customizable. Use rotisserie or shredded chicken, or swap out the chicken for beef. You may also omit the meat altogether and enjoy a vegetarian cauliflower rice burrito bowl!
- This recipe is easily scaled to feed a crowd. Simply prepare more chicken depending on the amount of people of you are serving.
- Chicken burrito bowls are great for meal prep! Portion everything separately into air tight containers and store in the fridge for 3-4 days. The guacamole may be omitted for meal prep as it will discolor, or add sliced avocado the day that it’s served.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Easy Chicken Burrito Bowls”
My chicken never comes out cooked all the way on the stove, so I’m going to cook it in the oven at 425 for 25 minutes. Otherwise, I’m excited to try it!
The chicken can definitely be cooked your favorite way. I hope you enjoy it!