Chipotle Chicken Burrito Bowl with Cauliflower Rice

Chipotle Chicken Burrito Bowl with Cauliflower Rice

4 Reviews
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

Reviews 4

October 27, 2018
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By: Sherry Pierce Parrish
I love bowls! So much variety in one meal. This is one of my favorites.
March 16, 2018
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By: RobinCandace
This was great! I prepped it on Sunday and took it for lunch all week and loved it every day! I did leave out the avocado because I didn't know how I could keep cut avocado fresh all week long. I put the cauliflower rice and beans (and threw in a cup of fresh, raw spinach) in a microwaveable bowl and heated that up at work. Then I topped it with chopped lettuce, chopped cilantro, cheese, and fresh salsa. Delish and filling!
March 16, 2018
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By: Trina
This is one of our favorite meals. We have made it twice already. The flavors are great together and it's easy to make. The ingredients are pretty easy to keep on hand. It will definitely go in the regular rotation.
January 29, 2018
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By: RiddleySchirm
So good and filling! This low-carb, high-protein lunch kept me full for hours.
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