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 than 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.
Is A Burrito Bowl Healthy?
Making a homemade burrito bowl is definitely healthy! Made from real whole food ingredients, these bowls are certainly a nutritious meal. Let’s break it down!
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- Cauliflower rice offers a delicious veggie base for these bowls. If you prefer a whole grain (which I often do), you can swap in brown rice, quinoa, or wheat berries. Really any whole grain you like will work. But I love how light the cauliflower rice is.
- Ground chicken offers a great source of protein. I like to buy organic meats whenever I can find them. Keep in mind, you can also make these burrito bowls using ground turkey, ground beef, or even tofu.
- Black beans also provide lots of protein and are also rich in fiber. Plus beans are super affordable. I love to keep them stocked in my pantry.
- Tomatoes provide our bodies with vitamins A, K, lots of B vitamins and a huge dose of vitamin C. They also add a lovely fresh flavor to the bowls.
- The corn is another ingredient packed with fiber, and also has a variety of vitamins and antioxidants. I always look for non-GMO, organic corn options. And I love using frozen corn for this recipe.
How To Make A Chicken Burrito Bowl
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Heat olive oil in a non-stick saute pan and sauté garlic until fragrant.
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Add cauliflower rice, season with salt, pepper and chicken broth (or water) and cook until tender.
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Transfer to a bowl, cool and stir in scallions, cilantro and lime juice.
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Heat a saute pan over medium heat, add olive oil and ground chicken. Season and cook until opaque, breaking the chicken into crumbles.
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Sprinkle 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 it to cool.
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Assemble! 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.
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*OPTIONAL: combine greek yogurt, chipotle sauce and lime juice. Mix well!
More C+D Meal Prep Ideas:
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Chicken Burrito Bowls
Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl. Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.Servings: 4Calories: 517kcalIngredients
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 4 cups cauliflower rice
- 1/4 cup low sodium chicken broth
- 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
SHANDY MOUNCE says
Made these. Wow!! They were loved by all. They held up well in refrigerator. My son ate with out dressing ( he forgot) but he wouldn’t add now…cause he said its great with out!
Dani says
That’s so great to hear Shandy! So glad you all enjoyed them. Than you for taking the time to let me know.
Marianne says
Looks amazing haven’t tried it yet but when you eat it do you warm it up or have it cold ? Can’t wait to try this for the week !
Dani says
I usually eat it cold, which may seem weird! But certainly heat it up if you prefer.
Jeannette says
I just made this recipe today and my husband really enjoyed it, especially with the Greek yogurt sauce. It was delicious and it didn’t leave us with a heavy feeling after eating it. Thank you Dani.
Mackenzie says
Made this today to for my lunches this week. Turned out so good! My first time swapping brown rice for cauliflower rice and I was not disappointed. So many wonderful flavors.
Dani says
So glad to hear that Mackenzie!! Enjoy 🙂
Patti H says
I made this tonight and absolutely loved it! I didn’t use the yogurt sauce since I’m a lightweight when it comes to spice! My family loved it too! I love how I feel full but not bogged down!
Dani says
So glad this recipe was a hit for you Patti!! Thanks for taking the time to leave a note and a review.
Kelli says
Ummm, holy moly this was SO good! Sauce was delicious, cauliflower rice with the lime juice, cilantro and green onions was delicious. We did ground beef. Definitely going in our box of repeats!
Dani says
Hi Kelli! So happy you enjoy this recipe, and that you will add it to your box of repeats! Thank you for the review.
Frank says
This dish was a hit for dinner last night. The colors of the ingredients are so complimentary and make the dish very appealing. There’s also so many varieties of items you can put in here – we were speculating some roasted veggies would be a great addition too.
I realized I had all of the leftover chipotle peppers (only used the sauce) so I removed their stems, cut them up into tiny pieces, and served them as a spicy, smoky side sauce. They were delicious and added another element of heat to the dish.
I love how nutritious and healthy this recipe is, I look forward to trying more of your recipes for meal prep too!
Dani says
I’m so glad you enjoyed this Frank. Love the addition of the peppers.
Suzanne says
This looks so good! This sauce would be tasty for dipping veggies in too!
Vanessa says
Thanks for sharing! I like the idea of using cauliflower rice! What a great way to cut out carbs and add more nutrition!
Lacey says
Absolutely loved it, and love how easy additions/substitutions are to make. I make it with salsa and sour cream on the top instead of the yogurt and it was delicious!
DeAnna Myers says
Absolutely delicious! We used Choloula instead of the Adobo- perfect! Will definitely make again
Dani says
That sounds great! Love how you made it your own.
Heidi says
Delicious!
So glad I found you! I’m now working on changing my relationship with food.
I’m wondering if I replace the tomato with bell pepper if this would freeze well? I didn’t mind eating it four days in a row, but I should probably eat more variety.
Jessica says
Just made this for dinner tonight and it turned out great! Everyone enjoyed it 🙂
Mary says
I made this today, and it was very good! The sauce was a bit spicy for me, but I will just use less next time. There will definitely be a next time, as I have printed this and put it in my recipe binder.
Gwen Bokmeyer says
I do the greek yogurt with a little lime juice, salt, pepper and a little salsa. I found a salsa with sweet potatoes at Central Market! So good for my dressing! 🙂
Gwen Bokmeyer says
I love these. I am a flight attendant and I take them to work. I make them for dinner and then my 3 bowls for work! My husband is choosy, so I do his without tomatoes, green onion or cilantro and he says they are great!
They are perfect hot or cold! I use the frozen roasted corn from Trader Joes. I also use Greek yogurt but I add salt, pepper, a small amount of lime juice and a few tablespoons of salsa. So good. When I add all the ingredients, I add cilantro, lime juice and green onions to all of my ingredients. Black beans, tomatoes, and the corn. My bowls are better than any bowl I have had out! YUMMMM
Allison says
Used your recipe as a rough outline for this week’s work lunch meal prep, but I used chopped up chicken breast I needed to use, and made my own spice mixture and more chipotle in the sauce because I like a lot of heat. A taste test is all I’ve had so far but I’m thoroughly impressed! Can’t wait to make my coworkers jealous with this one lol!
Razack says
nice!
Tamara O’Neal says
This recipe is AWESOME! I made two recipes one with ground chicken and one with ground turkey…my family eat both up!
Gino says
Thanks so much for this recipe. I have been looking for something with low carbs. This taste really good. My family loved it. Ino
Bill says
Looking forward to making this as the first meal of my Meal Prep 2021 resolution. I usually get super stressed about following directions to the letter, but this one doesn’t scare me at all 🙂 Just wondering if you know what size glass meal prep container you used in the pics. Seems like the perfect size. Wish me luck!
Kevin Stuckey says
I got confused when I was making the cauliflower rice since the ingredients don’t have chicken broth, but it’s mentioned in the instructions. How much chicken broth is supposed to be added? Otherwise, everything came out well and I’m excited about this delicious meal prep this week. Thanks for sharing the recipe!
Dani says
Sorry about that! It’s 1/4 cup. I corrected it in the recipe card 🙂