Description
A healthy Cauliflower Rice Chicken Burrito Bowl featuring tender chicken, vibrant vegetables, and fluffy cauliflower rice, making it a perfect low-carb meal.
Ingredients
Scale
- 1 medium head of cauliflower, riced (freshly processed)
- 2 tablespoons olive oil (extra virgin)
- Salt and pepper, to taste
- 1 pound boneless, skinless chicken breasts (trimmed and cut into bite-sized pieces)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh lime juice (from 1 lime)
- 1 cup cherry tomatoes, halved (fresh or lightly charred)
- 1 cup black beans, drained and rinsed
- ½ cup corn kernels (fresh or frozen, thawed)
- ½ cup cilantro leaves, roughly chopped
- ½ avocado, sliced
- Lime wedges (for garnish)
Instructions
- Grate the cauliflower using a box grater or pulse it in a food processor until fluffy. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and sprinkle with cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt. Cook for about 6–8 minutes, stirring occasionally, until golden brown and cooked through.
- In the same skillet, add the remaining tablespoon of olive oil. Once hot, pour in the riced cauliflower, seasoning with salt and pepper. Sauté for about 5–7 minutes until tender and slightly golden in color.
- In serving bowls, layer the cauliflower rice first, followed by the cooked chicken. Top generously with cherry tomatoes, black beans, corn, avocado slices, and cilantro.
- Drizzle with fresh lime juice for an added zing.
Notes
Feel free to adjust spices and include seasonal vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg