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Cauliflower Rice Chicken Burrito Bowl

I finally caved and gave into the Cauliflower Rice rice trend and I’m obsessed! This burrito bowl is loaded with a chipotle marinated chicken, plenty of beans, corn, pico, avocado and a sprinkling of cheese for good measure.

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
1 hr 35 mins
Servings: 4 servings
Calories: 377 kcal
Course: Lunch , Dinner
Cuisine: Mexican

Ingredients

For the Chicken
  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)
For the Bowls
  • 3 cups cauliflower florets
  • 1 cup cooked black beans drained and rinsed
  • 1 cup Charred Corn
  • 1 avocado sliced or cubed
  • ½ cup chopped cilantro
  • 1 lime sliced into wedges
  • olive oil
  • Sea salt and freshly ground black pepper
  • crema
  • Pico de Gallo
  • Shredded Monterey Jack

Instructions

    Cup of Yum
  1. Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  2. Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
  3. Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Remove from the skillet and portion the “rice” into 4 serving bowls.
  4. To the bowls add the chicken, black beans, charred corn, avocado, and cilantro, pico, cheese and serve with limes.

Notes

  • Feel free to swap out proteins! Also if you enjoy rice, by all means use that instead of cauliflower or go halfsies.

Nutrition Information

Calories 377kcal (19%) Carbohydrates 32g (11%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.04g Cholesterol 107mg (36%) Sodium 132mg (6%) Potassium 1071mg (31%) Fiber 11g (44%) Sugar 3g (6%) Vitamin A 260IU (5%) Vitamin C 50mg (56%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 32g 11%
Protein 30g 60%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.04g 2%
Cholesterol 107mg 36%
Sodium 132mg 6%
Potassium 1071mg 23%
Fiber 11g 44%
Sugar 3g 6%
Vitamin A 260IU 5%
Vitamin C 50mg 56%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.