CHICKEN BURRITO BOWLS

CHICKEN BURRITO BOWLS

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Chicken burrito bowls are packed with ground chicken, cilantro lime cauliflower rice, black beans, corn and tomatoes. They are perfect for meal prep and make a great lunch or easy dinner for busy weekdays.

Say good-bye to fast-food burrito bowls like Chipotle, and hello to healthy, home chicken burrito bowls made by YOU!

These chicken burrito bowls are better then anything you can buy on-the-go.  They’re also more nutritious and so easy to make.

I like to prepare them on the weekend when I am doing my meal prep, so I have them ready to go for lunch or a light dinner during the week.

If you prefer to keep them 100% plant based, try swapping in crispy baked tofu for the ground chicken.

CHICKEN BURRITO BOWLS

Course: DIET, KITCHEN BASICS, LUNCH, salad + dressing, VIDEO
Cuisine: dairy free, gluten free, low carb + keto, meal prep, Mexican, Paleo
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Calories: 517kcal

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 4 cups cauliflower rice
• 1/4 cup scallions, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1.25 pounds ground chicken
• 2 tablespoons taco seasoning
• 2 cups black beans, drained and rinsed
• 2 cups frozen corn, defrosted
• 1 pint cherry tomatoes, quartered
• 1/2 cup greek yogurt
• 2 tablespoons chipotle in adobe sauce
• 1 tablespoon lime juice

Instructions

• Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.
• Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.
• Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
• Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.
• Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
• Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.
• *OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well! 
• Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

Notes

• You can eat these burrito bowls hot, cold or room temperature. 
• You can lower the total fat in this dish by using a lean ground chicken.

Nutrition

Calories: 517kcal | Carbohydrates: 57g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 358mg | Potassium: 2077mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 115mg | Calcium: 115mg | Iron: 5mg

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