Chicken Burrito Bowl
These chicken burrito bowls combine tender marinated chicken, cilantro cauliflower rice, corn salsa, black beans and romaine lettuce all topped with a delicious tomatillo avocado dressing. Perfect for meal prep.
Servings: 4
Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken thighs or boneless skinless chicken breasts
- 2 Tablespoons avocado oil or olive oil plus more for grilling or sauteing
- 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 ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons water
Burrito Bowls
- 1 cup shredded romaine lettuce shredded
- 1 batch cilantro lime cauliflower rice
- 2 cups corn salsa ½ cup per bowl
- 1 15 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 or salsa ¼ cup per bowl
- 1 cup sour cream I used Greek yogurt (¼ cup per bowl)
- Tomatillo avocado dressing for topping
- fresh cilantro for topping
- Hot sauce for topping (optional)
Instructions
- 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.
- If you haven't done so already prep corn salsa and tomatillo avocado dressing. Set aside. This can be done in advance.
- Make cilantro lime cauliflower rice.
- 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.
- 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.
Video
Notes
- Want to make this recipe vegan? Make this vegan burrito bowl instead!
- Want to try a different dressing? This bowl would also be delicious with my cilantro lime dressing.
Nutrition
Serving: 1bowl w/o dressing | Calories: 772kcal | Carbohydrates: 59g | Protein: 58g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 2004mg | Potassium: 704mg | Fiber: 15g | Sugar: 9g