Go Back
+ servings
chicken burrito bowls with cilantro lime cauliflower rice closeup front view

Chicken Burrito Bowls with Cilantro Lime Cauliflower Rice

Chicken Burrito Bowls with Cilantro Lime Cauliflower Rice are healthy, low carb chicken burrito bowls served with cilantro lime cauliflower rice.  They're great for meal prep! 
2
reviews

Leave a Review »

Ingredients

  • 1 lb. boneless skinless chicken breast pounded to even thickness (about 3/4")
  • 2 teaspoons Homemade Taco Seasoning or store bought
  • 1 tablespoon extra virgin olive oil
  • 10 ounces Earthbound Farm Organic frozen riced cauliflower cooked according to package instructions and drained
  • 2 limes
  • 3 tablespoons chopped fresh cilantro
  • 1 tomato chopped
  • 1 green onion sliced
  • 1 jalapeño chopped
  • 1/2 cup 5-minute Homemade Guacamole
  • 2 cups Earthbound Farm Organic Whole Romaine Leaves chopped
  • 1 cup Easy Instant Pot Black Beans no soaking! or store bought
  • Lime wedges and additional cilantro for serving optional

Instructions 

Prepare the chicken:

  • Season the chicken breast on both sides with the taco seasoning. For best results, allow to stand at room temperature for 30 minutes for more even cooking.
  • Heat the olive oil in a cast iron skillet or grill pan over medium heat. Add the chicken and cook until browned on first side and it releases easily from the pan, about 6-7 minutes. Turn and cook on the second side until well browned and the internal temperature reaches 165 degrees. Remove from heat and allow to rest covered loosely with foil. Slice when ready to serve.

Prepare the cilantro lime cauliflower rice:

  • Place the cooked and drained cauliflower rice in a medium bowl. Add the zest of 1 lime, lime juice, 2 tablespoons of the chopped cilantro and salt, to taste, and stir to combine.

Prepare the salsa:

  • Place the chopped tomato, green onion, remaining 1 tablespoon of cilantro, jalapeño, juice from half a lime and salt, to taste in a small bowl and stir to combine.

Assemble the burrito bowls:

  • Divide the cauliflower rice between 2 bowls. Top with sliced chicken, chopped romaine, black beans, guacamole, and salsa. Serve with extra cilantro and lime wedges, and enjoy!

Notes

  • 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!
  • My mango tomatillo guacamole and fresh pineapple salsa are other great toppings to change things up, or use whatever fruits/veggies that you have on hand to create your own.
  • Chicken burrito bowls are great for meal prep! Portion everything 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

Calories: 613kcal, Carbohydrates: 45g, Protein: 62g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 145mg, Sodium: 329mg, Potassium: 2202mg, Fiber: 18g, Sugar: 7g, Vitamin A: 4975IU, Vitamin C: 117mg, Calcium: 117mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!