This easy burrito bowl recipe is flavorful and might just remind you of a Chipotle chicken burrito bowl!
What our readers are saying
This was so good! My husband loved it! He said it was restaurant quality!
Samantha
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Quick + Easy
We love a meal that can be on the table in 30 minutes, and this chicken burrito bowl comes in at just about 25 minutes! It’s quick and easy to throw together, and has ALL the flavor! You can even save a little extra time by buying pre-riced cauliflower. It can usually be found in the fresh produce or frozen aisle of the grocery store.
All the Fixin’s
While this recipe isn’t super complicated, it still feels like it’s got all the bases covered to maximize flavor and texture! We give you our favorite topping ideas – salsa, chopped red onion, cilantro, mashed avocado guacamole and some fresh lime juice. Got other favorites? Just add them right on top! You can totally make this bowl all your own!
The Best Cauliflower Rice
Justin said he finally cracked the code on cauliflower rice when he first made this recipe, and I have to agree! It’s so dang good! It comes out just right after making it in the same pan as the chicken and scraping up all the extra seasoning and bits to go with it. You’re going to love the flavor and texture of the cauliflower rice in these chicken burrito bowls! Promise!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Chicken Burrito Bowl (Paleo, Whole30 + Keto)
Ingredients
For the seasoning:
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
For the chicken:
- 1 tbsp avocado oil
- 1.5 lbs boneless chicken thighs
For the bowls:
- 6 cups spinach , (or greens of choice)
- 1/4 cup cilantro, chopped
- 1/2 red onion, finely diced
- 1 lime, cut into wedges
- 2 avocados, diced
- 1/4 tsp garlic powder
- 4 cups cauliflower rice
- 1/4 cup salsa
- 1 tbsp avocado oil
- Salt and pepper
Instructions
- Make the seasoning by mixing the seasoning ingredients in a small bowl. Season chicken on both sides with seasoning mix.
- Heat a large skillet over medium heat and add avocado oil. Once hot, place chicken thighs in and cook, undisturbed, for 5-6 minutes. Flip and cook another 5-6 minutes until cooked through. Remove and set aside.
- Prep greens, cilantro, onion, lime and avocados as noted.
- Place avocados, 1/2 of the diced red onion (1/4 onion total) and garlic powder in a bowl. Mix together well, slightly smashing the avocado. Squeeze in a couple of lime wedges. Taste and season with salt and pepper and set aside.
- Prepare cauliflower rice by heating the same skillet you cooked the chicken in over medium heat. If needed, add some avocado oil to the skillet. Once hot, add cauliflower rice and salsa and cook, stirring occasionally for 3-5 minutes until the rice is softened and warm. Taste and season with salt and pepper as desired.
- Chop chicken into bite sized strips and make your bowls. Start with a bed of greens and add in everything else – chicken, cauli rice, red onion, cilantro, and mashed avocados. Serve with lime wedges.
Notes
Excelente
This was so good! My husband loved it! He said it was restaurant quality! Thank you for sharing the recipe!
You’re welcome and we are happy to hear that you and your husband loved it!
I looking for something I can meal prep for work. I don’t have access to a microwave at work. How is this cold?
Thank you
Hi there – we’ve never tried this cold so we can’t say for sure. However, if you don’t mind cold chicken it should be fine!