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Chicken Burrito Bowl
5 from 12 votes

Chicken Burrito Bowl

This Chicken Burrito Bowl features marinated chicken thighs grilled or sautéed with chipotle adobo and spices, served over cilantro lime cauliflower rice. It's topped with black beans, corn salsa, Mexican cheese, guacamole, pico de gallo, sour cream, lettuce, and fresh cilantro, creating a layered dish rich in bold, smoky, and fresh flavors. The combination offers a balanced meal with protein and vegetables.

Prep Time
30 mins
Cook Time
25 mins
Marinate Time
1 hr
Total Time
1 hr 55 mins
Servings: 4
Calories: 772 kcal
Course: Lunch
Cuisine: Mexican

Ingredients

Chicken
  • 1 ½ lbs chicken thigh or boneless skinless chicken breasts, boneless, skinless
  • 2 Tablespoons avocado oil plus more for grilling or sauteing, or olive oil
  • 2 Tablespoons lime juice
  • 2 cloves garlic minced
  • 2 chipotle peppers in adobo sauce finely chopped + 1 Tablespoon adobo sauce
  • 1 Tablespoon chili powder
  • 2 teaspoons oregano
  • 1 teaspoon cumin ground
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons water
Burrito Bowls
  • 1 cup romaine lettuce shredded
  • 1 batch cauliflower rice style; combined ingredient
  • 1 batch cilantro
  • 1 batch lime
  • 2 cups corn salsa ½ cup per bowl
  • ​​1 ounce can black beans
  • 1 cup Mexican cheese ¼ cup per bowl
  • 1 cup guacamole ¼ cup per bowl or sliced avocado
  • 1 cup Pico de Gallo ¼ cup per bowl, or salsa
  • 1 cup sour cream I used Greek yogurt (¼ cup per bowl)
  • tomatillo avocado dressing for topping
  • cilantro for topping, fresh
  • hot sauce for topping (optional)

Instructions

    Cup of Yum
  1. Combine chicken marinade ingredients in a bowl or blend in a food processor or blender. Add to a large ziplock bag or airtight container with chicken thighs and marinate for at least 1 hour, but up to 24 hours.
  2. If you haven't done so already prep corn salsa and tomatillo avocado dressing. Set aside. This can be done in advance.
  3. Make cilantro lime cauliflower rice.
  4. Once chicken is ready, remove chicken from marinade and cook. Discard marinade. To cook, add a little oil to a pan and warm on medium heat. Once hot, add chicken and cook for 7-8 minutes on each side or until cooked through. Once cooked, transfer chicken to a cutting board and cut into bite-size pieces.
  5. To make bowls, add a base of cauliflower rice and top with a portion of cooked chicken, black beans and corn salsa. Then top with mexican cheese, guacamole, pico de gallo, sour cream, lettuce and fresh cilantro. Sprinkle on hot sauce and/or drizzle tomatillo avocado dressing over bowl, if using and serve. Serve with tortilla chips on the side, if desired.

Notes

  • To make this recipe vegan, substitute the chicken with tofu or another plant-based protein and use vegan alternatives for cheese and sour cream.
  • Cilantro lime dressing can be used instead of tomatillo avocado dressing for a different flavor profile.
  • Marinate the chicken for at least 1 hour, and up to 24 hours, to deepen the chipotle and spice flavors.

Nutrition Information

Serving 1bowl w/o dressing Calories 772kcal (39%) Carbohydrates 59g (20%) Protein 58g (116%) Fat 37g (57%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 14g (70%) Sodium 2004mg (84%) Potassium 704mg (15%) Fiber 15g (60%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 772

% Daily Value*

Serving 1bowl w/o dressing
Calories 772kcal 39%
Carbohydrates 59g 20%
Protein 58g 116%
Fat 37g 57%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Sodium 2004mg 84%
Potassium 704mg 15%
Fiber 15g 60%
Sugar 9g 18%

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