Chicken Burrito Bowls loaded with cilantro lime cauliflower rice — ready in about 30 minutes. These bowls are easy to customize with your favorite toppings, lower in carbs than traditional rice bowls, and perfect for simple meal prep.
I love eating from a bowl — it’s satisfying to build layers of flavor and textures in one place. These chicken burrito bowls bring Mexican-inspired flavor to a lighter, grain-free base by using cilantro lime cauliflower rice instead of traditional rice.
These bowls are inspired by classic fast-casual burrito bowls, but they’re tailored to be gluten-free, lower in carbs, and simple to make at home. Prepare the chicken and cauliflower rice ahead of time for an easy weeknight dinner or a grab-and-go meal prep option.
Why you’ll love this recipe
- Full of bright, fresh flavor from cilantro, lime, and pico-style salsa, balanced by juicy seasoned chicken.
- An excellent meal-prep recipe: most components (chicken, cauliflower rice, beans) can be prepared in advance and stored separately.
- Highly flexible: swap proteins, leave out dairy, or omit beans to lower carbs even more.
Recipe ingredients
Use the quantities below as a guide and swap in what you like. The recipe is forgiving and customizable.
- 2 boneless skinless chicken breasts (about 1–1½ lbs)
- ½ tablespoon olive oil
- 2 teaspoons taco seasoning (homemade or store-bought)
- 2 cups cilantro lime cauliflower rice (use frozen riced cauliflower for convenience)
- 2/3 cup pico de gallo or your favorite salsa
- ½ cup guacamole or diced avocado
- 2 cups chopped romaine lettuce (optional)
- 1 cup black beans (canned or home-cooked; omit for lower carbs)
- 2/3 cup grated cheddar cheese (omit for dairy-free)
- Lime wedges and extra cilantro for serving
How to make burrito bowls with chicken
These burrito bowls come together quickly when components are prepped. You can sear, grill, bake, or air-fry the chicken depending on your preference. Prepare the cauliflower rice while the chicken cooks to save time.
Pro tip: Grill or cook the chicken and make the cauliflower rice in advance. Store components separately and assemble just before serving to keep textures fresh.
Grill the chicken
Pound the chicken to an even thickness so it cooks evenly. Brush both sides with olive oil and sprinkle with taco seasoning.
Prepare the rice and condiments
Cook the cilantro lime cauliflower rice while the chicken is on the grill or in the pan — it generally takes about 10 minutes. Warm the black beans if using, and chop any fresh toppings like lettuce, tomatoes, or extra cilantro.
Recipe FAQs
Can I use regular rice instead of cauliflower rice?
Yes. Substitute cooked white or brown rice if you prefer. These bowls are also great with classic cilantro lime rice or Mexican-style rice.
Can these burrito bowls be made in advance?
Absolutely. Grill the chicken and prepare the cauliflower rice ahead of time. Store components separately; pico de gallo and guacamole are best the day they’re made, while beans and chopped veggies keep well for several days when refrigerated.
Can I make this dairy-free or Whole30 friendly?
Yes. Skip cheese and sour cream to make the bowls dairy-free. For a Whole30 or vegan option, omit the chicken and add extra beans, grilled tofu, or another plant protein.
Serving suggestions
- Top with grilled shrimp, slow-cooked pork carnitas, seasoned ground turkey, or ground beef for a different protein.
- Try sweet and spicy salsas like mango-avocado or fresh pineapple for variety.
- Quick pickled red onions make a bright, crunchy garnish.
Recipe notes
- Pro tip: Prep the grilled chicken and cauliflower rice ahead of time to speed assembly.
- Make it vegetarian by omitting the chicken and adding extra beans or a plant protein.
- Portion components separately into airtight containers for meal prep; store up to 3–4 days in the refrigerator. Add avocado or guacamole just before serving to prevent discoloration.
Recipe
Servings: 2 burrito bowls
Prep time: 20 mins · Cook time: 15 mins · Total time: 35 mins
Ingredients
- 2 boneless skinless chicken breasts (1–1½ lbs)
- ½ tablespoon olive oil
- 2 teaspoons taco seasoning
- 2 cups cilantro lime cauliflower rice
- 2/3 cup pico de gallo
- ½ cup guacamole
- 2 cups chopped romaine lettuce (optional)
- 1 cup black beans
- 2/3 cup grated cheddar cheese (optional)
- Lime wedges and additional cilantro for serving
Instructions
- Preheat the grill to medium. Pound the chicken to even thickness, brush with olive oil, and sprinkle with taco seasoning.
- Grill the chicken 7–8 minutes per side or until cooked through. Cooking time varies by thickness. Remove from heat and let rest 5–10 minutes, then slice or chop.
- While the chicken cooks, prepare the cilantro lime cauliflower rice according to package or recipe instructions (about 10 minutes).
- Assemble bowls: divide cauliflower rice between bowls, top with chicken, romaine, black beans, pico de gallo, guacamole, and cheese if using. Serve with lime wedges and extra cilantro.
Nutrition (per serving)
Calories: 610 kcal · Carbohydrates: 47 g · Protein: 45 g · Fat: 29 g · Saturated Fat: 10 g · Fiber: 16 g · Sodium: 974 mg
Nutrition is estimated and intended as a guideline.
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