Chicken burrito bowls are packaged with ground chicken, cilantro lime legumes rice, black beans, corn, and tomatoes. They are fantastic for dinner prep and create a fantastic lunch or effortless dinner for active weekdays.
Say good-bye into fast-food burrito bowls such as Chipotle, and hello to healthy, homemade chicken burrito bowls made by YOU!
These chicken burrito bowls are far better than anything else you can purchase on-the-go. They’re even more nutritious and so easy to make. I like to prepare them for the weekend once I do my meal prep, so that I have them ready to go for dinner or a light dinner during the week.
Making a homemade burrito bowl is healthy! Made from actual whole food ingredients, these bowls are certainly a healthy meal. Let’s break it down!
- Cauliflower rice provides a delicious veggie foundation for these bowls. Any whole grain you enjoy will work. However, I love how light the cauliflower rice is.
- Ground chicken offers a great source of protein. I like to buy organic meats whenever I could locate them. Keep in mind, and you can also make these burrito bowls using ground turkey, ground beef, as well as tofu.
- Black beans also provide a great deal of protein and are also full of fiber. Additionally, beans are super economical. I really like to keep them stocked in my cabinet.
- Tomatoes supply our bodies with vitamins A, K, lots of B vitamins, and a massive dose of vitamin C. They also add a lovely fresh taste to the dishes.
- The corn is just another ingredient packed with fiber, and has a number of vitamins and antioxidants. I look to get non-GMO, organic corn choices. And I love using frozen corn for this recipe.
How To Make A Chicken Burrito Bowl
- Heat olive oil in a non-stick saute pan and sauté garlic until fragrant.
- Add cauliflower rice, season with pepper, salt and chicken broth (or water) and cook until tender.
- Transfer to a bowl, cold and stir in scallions, cilantro, and lime juice.
- Heat a saute pan over medium heat, add olive oil and ground chicken. Season and cook until opaque, breaking the chicken into crumbles.
- Sprinkle into taco seasoning and stir to coat the chicken with the spices. Cook for a couple more minutes or until chicken is cooked through. Close off the heat and let it cool.
- Assemble! Starting on one side of your own meal prep container, layer cauliflower rice, corn, black beans, chicken, and berries. Repeat until you create four burrito bowls. Mix well!
- *OPTIONAL: combine greek yogurt, chipotle sauce, and lime juice. Mix well!
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Please, if you recreate this Chicken Burrito Bowls Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Slow Cooker Honey Garlic Chicken
- Crunchy Cashew Thai Quinoa Salad (vegan & gluten-free)
- Healthy Summer Broccoli Salad
- Healthier Broccoli Chicken Casserole
- Bacon Avocado Chicken Salad with Lemon Vinaigrette
- Crispy Honey Chilli Potato | Honey Chilli Potato Recipe
Chicken Burrito Bowls Recipe For Lunch
Ingredients
- 1 tbsp olive-oil
- 1 clove garlic, chopped
- 4 cups Prepared brown rice, quinoa, or cauliflower rice
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime-juiced
- 1.25 pound ground-chicken
- 2 tbsp taco-seasoning
- 2 cups black-beans, drained and rinsed
- 2 cups frozen-corn, defrosted
- 1 pint-cherry-tomatoes, quartered
- 1/2 cup greek-yogurt
- 2 tbsp chipotle-in-adobe-sauce
- 1 tbsp lime-juice
Instructions
- Heat one teaspoon of oil into a large non-stick saute pan. Toss in garlic with a pinch of salt and sauté until fragrant.
- Add cauliflower rice to the pan along with salt, pepper, and chicken broth (or water). Pop on the lid and cook for 3-4 minutes or until the rice is tender. Transfer to a bowl and allow to cool before stirring in scallions, cilantro, and lime juice. Set aside.
- Heat a large non-stick saute pan over medium heat, add in remaining oil and ground chicken. Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
- Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices. Cook for a couple more minutes or until chicken is cooked through. Shut off the heat and allow to cool.
- Once all of your ingredients are prepped and ready to go, you are prepared to assemble your bowls.
- Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken, and tomatoes. Repeat until you make four burrito bowls.
- *OPTIONAL: combine greek yogurt, chipotle sauce, and lime juice. Mix well!
- Store burrito bowls in the fridge for up to 5 days. Top with yogurt sauce before eating. Enjoy!
Notes
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