CAULIFLOWER RICE CHICKEN BURRITO BOWLS
Honestly, who doesn’t love a good burrito bowl?! They’re typically a go-to simple dinner for me because they’re always delicious. These cauliflower rice and chicken burrito bowls always satisfy and come together very quickly. This recipe is from my March 2023 series where I took a $50 grocery list and turned it into a week of dinners, and it’s one I still make all the time! Give it a try and feel free to customize to your liking.
CAULIFLOWER RICE CHICKEN BURRITO BOWLS
CAULIFLOWER RICE CHICKEN BURRITO BOWLS
2-4
servings10
minutes30
minutesHonestly, who doesn’t love a good burrito bowl?! They’re typically a go-to simple dinner for me because they’re always delicious. These cauliflower rice and chicken burrito bowls always satisfy and come together very quickly. This recipe is from my March 2023 series where I took a grocery list and turned it into a week of dinners, and it’s one I still make all the time! Give it a try and feel free to customize to your liking.
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Ingredients
- For the chicken
1 lb chicken breast
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp smoked paprika
- For the avocado mash
1 avocado
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes, optional
- For assembly
15 oz can corn, drained and rinsed
15 oz can black beans, drained and rinsed
16 oz cauliflower rice, cooked (can sub for cooked white rice)
3 cups baby spinach
3 green onions, finely chopped
1 lime, quartered
Hot sauce, for topping (optional)
Directions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Add the chicken to a large bowl. Toss with the salt, ground black pepper, garlic powder, onion powder, smoked paprika, and a generous drizzle of olive oil. Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165F. Cool the chicken on the pan, then shred with a fork, kitchen shears, or an electric mixer.
- In a large bowl, mash the avocado with the salt, ground black pepper, garlic powder, and red pepper flakes (optional). Add a squeeze of lime juice if desired.
- To assemble the bowls, add the cooked cauliflower rice to the bottom of 4 bowls. Layer on the spinach, shredded chicken, black beans, corn, and top with a generous scoop of the avocado mash. Garnish with the green onion, a squeeze of lime, and hot sauce (if desired).
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One of my new favorite meal-prepable weekday lunches. I’m not a big fan of cauliflower rice but I’ve subbed with quinoa and it’s amazing!
Do you have nutrition information for your recipes?
Thanks Jenn! Really good, definitely will make again. I cooked the chicken in a crockpot, using the spices as written, but adding a cup of chicken broth. It was done in two hours on high. The braised meat was shredded and returned to the cooking liquid before serving. The extra juice was nice for the salad IMO. I also garnished with some broken TJ’s blue corn chips for crunch. Appreciate all your free content Jenn as I don’t have the funds to subscribe at this time. 💚 Oh, and TJs must have shrunk their package contents since you wrote this. Their frozen cauliflower rice comes in a 12oz package not 16. Recipe worked well even with the smaller amount.