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4.2 from 73 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: DIET, KITCHEN BASICS, LUNCH, salad + dressing, VIDEO
Cuisine: dairy free, gluten free, low carb + keto, meal prep, Mexican, Paleo
Servings: 4
Calories: 517kcal
Author: Dani Spies


  • 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


  • 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!



*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.


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