Chipotle Chicken Burrito Bowl with Cauliflower Rice

Chipotle Chicken Burrito Bowl with Cauliflower Rice

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From:, November 2017

This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 cups cauliflower florets
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 1 pound skinless, boneless chicken breasts
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup pico de gallo or fresh salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
  2. Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
  3. Season chicken with the remaining ¼ teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
  4. Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
  5. Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
  6. Assemble each bowl with ½ cup each cauliflower rice, chicken and lettuce, ¼ cup beans, ¼ avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 431 calories; 24 g fat(5 g sat); 9 g fiber; 22 g carbohydrates; 34 g protein; 182 mcg folate; 90 mg cholesterol; 4 g sugars; 0 g added sugars; 2,293 IU vitamin A; 59 mg vitamin C; 121 mg calcium; 2 mg iron; 486 mg sodium; 1,156 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Folate (46% dv), Vitamin A (46% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean-fat protein, 3½ fat, 1½ vegetable, ½ starch

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