Description
A quick and easy chicken burrito bowl that is macro friendly, flavorful, and perfect for meal prep. This recipe balances spices, fresh ingredients, and healthy fats for a satisfying and nutritious meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and freshly ground black pepper to taste
- 3 cups cauliflower rice (about 450 g)
- 1 cup black beans, drained and rinsed (about 165 g)
- 1 cup fresh corn kernels (about 150 g)
- 2 cups chopped romaine lettuce
- 1 cup diced tomatoes
- ¼ cup chopped cilantro (optional)
- 1 medium ripe avocado, sliced or mashed
- ½ cup shredded reduced-fat cheese (about 50 g, optional)
- ¼ cup plain Greek yogurt (about 60 g)
- ¼ cup salsa verde or favorite salsa
- Lime wedges for serving
Instructions
- In a mixing bowl, combine olive oil, lime juice, garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Toss chicken pieces in the marinade until fully coated. Cover and let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours.
- If using fresh cauliflower, pulse florets in a food processor until rice-sized. Heat a non-stick skillet over medium heat, add 1 tsp olive oil, and sauté the cauliflower rice for 5–7 minutes until tender but not mushy. Season lightly with salt and pepper.
- Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for 4–5 minutes on each side until cooked through and nicely charred. Internal temperature should reach 165°F (74°C). Let chicken rest for a few minutes before slicing into bite-sized pieces.
- Warm the black beans and corn in a small saucepan or microwave until heated through. Season with a pinch of salt and a squeeze of lime juice.
- Assemble the bowl starting with cauliflower rice, then add black beans and corn, followed by sliced chicken, chopped tomatoes, and romaine lettuce. Garnish with diced avocado, shredded cheese, Greek yogurt, fresh cilantro, and salsa verde. Serve with lime wedges.
Notes
Marinate chicken for at least 30 minutes to maximize flavor and juiciness. Avoid overcooking cauliflower rice to maintain texture. Use high heat to sear chicken for a nice crust. Slice chicken against the grain for tenderness. If chicken is dry, mix Greek yogurt with salsa for a creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 475
- Sugar: 4
- Sodium: 450
- Fat: 13.5
- Saturated Fat: 3
- Carbohydrates: 32.5
- Fiber: 9
- Protein: 37.5
Keywords: chicken burrito bowl, macro friendly, healthy meal, quick dinner, meal prep, low carb, gluten free