Chipotle Chicken Burrito Bowl with Cauliflower Rice

5.0

(5)

5 Reviews

This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.

Carolyn Casner

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

35 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

Yield:

4 bowls

Nutrition Profile:

Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

4 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
1 pound skinless, boneless chicken breasts
1 tablespoon finely chopped chipotle peppers in adobo sauce
½ teaspoon garlic powder
½ teaspoon ground cumin
2 cups shredded romaine lettuce
1 cup canned pinto beans, rinsed
1 ripe avocado, diced
¼ cup pico de gallo or fresh salsa
¼ cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving

Directions

Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.

Originally appeared: EatingWell.com, November 2017

Nutrition Facts (per serving)

431	Calories
24g	Fat
22g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 bowl
Calories 431
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 9g	32%
Total Sugars 4g
Protein 34g	67%
Total Fat 24g	31%
Saturated Fat 5g	24%
Cholesterol 90mg	30%
Vitamin A 2293IU	46%
Vitamin C 59mg	65%
Folate 182mcg	45%
Sodium 486mg	21%
Calcium 121mg	9%
Iron 2mg	13%
Magnesium 84mg	20%
Potassium 1156mg	25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Chipotle Chicken Burrito Bowl with Cauliflower Rice

Ingredients

Directions

Nutrition Facts (per serving)

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