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Cauliflower Rice Chicken Burrito Bowls

A healthy, low-carb burrito bowl featuring seasoned chicken, cauliflower rice, black beans, and vibrant fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast cubed
  • 4 cups riced cauliflower
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup black beans rinsed
  • 1 cup corn kernels
  • 1/2 cup chunky salsa
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large skillet
  • Small bowl

Method
 

Cooking Steps
  1. Toss the chicken cubes in a small bowl with chili powder, cumin, garlic powder, and salt.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken in the skillet for 6–8 minutes until cooked through, then remove and set aside.
  4. Add riced cauliflower to the same skillet and sauté for 4 minutes until softened but slightly crunchy.
  5. Stir in the black beans and corn until heated through.
  6. Return the chicken to the skillet, toss to combine, and stir in half of the salsa.
  7. Divide into bowls and top with the remaining salsa, cheddar cheese, and fresh cilantro.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 90 seconds or sauté briefly in a pan.