Chicken Burrito Bowl with Cauliflower Rice

Name: Chicken Burrito Bowl with Cauliflower Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g (1.3 lb) boneless, skinless chicken breast; 1/2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp chili powder; salt and black pepper (to taste); 600 g (about 5 cups) cauliflower rice, fresh or frozen; 1/2 tbsp olive oil; 1 lime, zested and juiced; cilantro, chopped (small bunch); 1 can (400 g) black beans, drained and rinsed; 150 g (1 cup) sweetcorn; 200 g (1 cup) pico de gallo or fresh salsa; 1 ripe avocado, sliced

Smoky spiced chicken, black beans, corn and pico de gallo over cilantro-lime cauliflower rice. 420 calories and 42g of protein in a big, colorful bowl.

Prep

15 min

Cook

20 min

Total

35 min

Servings

420

Calories per serving

42g

Protein per serving

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Why this recipe works

Everything you love about burritos, rebuilt

Everything you love about a burrito bowl, rebuilt to keep you full on fewer calories. Cauliflower rice replaces most of the white rice, which frees up room for generous portions of chicken, beans and avocado.

With 42g of protein and 12g of fiber per bowl, it's one of the most filling meals on the site for its calories. The beans, vegetables and avocado make it feel like a proper feast.

It's also one of the best meal-prep recipes we make. Pack the components separately and it holds up for four days without going soggy.

Nutrition per serving

The numbers, worked out

For 1 of 4 servings, estimated from standard food data. Values vary a little with brands and portion sizes.

Calories

420

A big bowl for the calories

Protein

42g

Mostly from spiced chicken breast

Carbohydrates

32g

From beans and corn, not rice

Fat

14g

Mostly from avocado

Fiber

12g

From beans and vegetables

For 4 bowls

Ingredients

Spiced chicken

600 g (1.3 lb) boneless, skinless chicken breast

1/2 tbsp olive oil

2 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp chili powder

To taste salt and black pepper

Cilantro-lime rice

600 g (about 5 cups) cauliflower rice, fresh or frozen

1/2 tbsp olive oil

1 lime, zested and juiced

Small bunch cilantro, chopped

To top

1 can (400 g) black beans, drained and rinsed

150 g (1 cup) sweetcorn

200 g (1 cup) pico de gallo or fresh salsa

1 ripe avocado, sliced

420 kcal · 42g protein per serving

15 minutes prep · 20 minutes cooking

Instructions

Spice the chicken

Mix the paprika, cumin, garlic powder, chili powder, 1/2 tsp salt and some pepper. Rub the spices and the 1/2 tbsp of oil all over the chicken.

Cook and rest

Cook the chicken in a hot skillet over medium-high heat for 5 to 6 minutes per side, until it reaches 74°C / 165°F inside. Rest for 5 minutes, then slice.

Make the cauliflower rice

Wipe the pan, add the remaining oil and the cauliflower rice. Cook for 5 to 6 minutes, stirring, until tender. Stir in the lime zest, half the lime juice, the cilantro and a pinch of salt.

Warm the beans and corn

Warm the black beans and corn together in a small pan or the microwave.

Build the bowls

Divide the cauliflower rice between four bowls and top with the chicken, beans, corn, pico de gallo and avocado. Finish with the remaining lime juice.

Why you'll love it

The meal-prep bowl that never gets boring

42g of protein a bowl

Spiced chicken breast and black beans cover a big share of your daily protein in one meal.

12g of fiber

Beans, corn, cauliflower and avocado make this one of the highest-fiber meals we make.

Four days of lunches

Every component keeps well, so one cooking session covers most of the working week.

Big bowl, sensible calories

Swapping most of the rice for cauliflower rice means a generous portion for 420 calories.

Make it yours

Ingredient swaps

Use what's already in your kitchen. Here is how each swap changes the dish.

More carbs on training days

Mix 150 g of cooked brown rice into the cauliflower rice, about 45 calories extra per serving.

Chicken thighs

Boneless, skinless thighs stay juicier but add about 60 calories per bowl.

Make it vegetarian

Double the black beans and add roasted sweet potato cubes. Top with Greek yogurt for extra protein.

Salsa instead of pico

Any fresh tomato salsa from the chiller works. Skip jarred salsas with added sugar.

Meal prep & storage

Four lunches, one session

Cook everything on Sunday and pack the components separately so the bowls stay fresh until Thursday.

4 days

In the fridge

Store the chicken, cauliflower rice and beans in airtight containers for up to 4 days.

Add fresh

Toppings

Add the avocado and salsa on the day you eat it so they stay fresh.

3 months

Freezing

The cooked chicken and bean mix freeze well. Cauliflower rice turns watery, so cook it fresh.

4 boxes

Portioning

Pack about 150 g of cauliflower rice, 120 g of chicken and a scoop of beans and corn per box.

From our kitchen

Recipe tips

Flavor

Let the chicken rest

Five minutes of resting keeps the juices in the meat instead of on the board.

Texture

Cook the cauliflower dry

Use a hot pan and don't cover it. Steam makes cauliflower rice mushy.

Flavor

Finish with lime

A last squeeze of lime over the whole bowl brightens everything just before serving.

The recipe card

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Chicken Burrito Bowl with Cauliflower Rice

Prep 15 min
Cook 20 min
Total 35 min
Serves 4

420 Calories
42g Protein
32g Carbs
14g Fat
12g Fiber

Nutrition per serving (1 of 4 servings), estimated from standard food data. Values vary with brands and portion sizes.

Ingredients

600 g (1.3 lb) boneless, skinless chicken breast
1/2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
salt and black pepper (to taste)
600 g (about 5 cups) cauliflower rice, fresh or frozen
1/2 tbsp olive oil
1 lime, zested and juiced
cilantro, chopped (small bunch)
1 can (400 g) black beans, drained and rinsed
150 g (1 cup) sweetcorn
200 g (1 cup) pico de gallo or fresh salsa
1 ripe avocado, sliced

Instructions

Spice the chicken. Mix the paprika, cumin, garlic powder, chili powder, 1/2 tsp salt and some pepper. Rub the spices and the 1/2 tbsp of oil all over the chicken.
Cook and rest. Cook the chicken in a hot skillet over medium-high heat for 5 to 6 minutes per side, until it reaches 74°C / 165°F inside. Rest for 5 minutes, then slice.
Make the cauliflower rice. Wipe the pan, add the remaining oil and the cauliflower rice. Cook for 5 to 6 minutes, stirring, until tender. Stir in the lime zest, half the lime juice, the cilantro and a pinch of salt.
Warm the beans and corn. Warm the black beans and corn together in a small pan or the microwave.
Build the bowls. Divide the cauliflower rice between four bowls and top with the chicken, beans, corn, pico de gallo and avocado. Finish with the remaining lime juice.

Keep cooking

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