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A chicken burrito bowl with corn salad, black beans, guacamole, shredded cheese, lime slices, greek yogurt and salsa served over cilantro lime rice.
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5 from 3 votes

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.
Prep Time30 minutes
Cook Time25 minutes
Marinate Time1 hour
Total Time1 hour 55 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: chicken burrito bowl
Servings: 4



  • 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)


  • 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.




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