Chicken Burrito Bowls
Bright, tangy, and packed with satisfying textures, these Chicken Burrito Bowls feature seasoned chicken, sweet corn, creamy black beans, and cilantro-lime cauliflower rice.
Ingredients
For the Chicken
- 1 lb skinless boneless chicken breast or precooked grilled chicken strips Use precooked chicken strips for fastest prep.
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 tsp pepper
- 1/2 tsp salt
For the Bowls
- 2 cups corn, frozen and thawed Canned corn can also be used, drained well.
- 2 cups black beans, drained and rinsed Can use no-salt-added beans for lower sodium.
- 2 cups cilantro lime cauliflower rice Plain cauliflower rice with lime and cilantro can be used.
For Topping & Serving
- 4 Tbsp non fat Greek Yogurt Can use dairy-free yogurt for a non-dairy option.
- 4 Tbsp fat free salsa Check for no added sugar.
- 4 Tbsp reduced guilt guacamole Diced avocado can be used instead.
- 4 slices lime Serve with extra lime wedges.
- cilantro, for garnish
Instructions
Mix the Seasoning
- In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir until well combined.
Prepare the Chicken
- If using raw chicken breasts, slice each breast into strips. If using precooked tenders, simply pat them dry.
- Coat the chicken strips or precooked tenders with the seasoning mix so they’re evenly covered.
- Spray a skillet with nonstick cooking spray and heat over medium. Add seasoned chicken strips or precooked tenders to the skillet.
- Cook over medium heat for 4-5 minutes on each side until raw chicken is no longer pink or until the precooked strips are lightly browned. Remove from heat and let cool for 5 minutes, then dice into bite-size pieces.
Prepare the Veggies
- Thaw the corn and drain any excess moisture. Drain and rinse the black beans.
- Warm the cauliflower rice if you prefer it hot or keep it chilled for a crisper texture.
Assemble the Bowls
- Divide the cilantro lime cauliflower rice evenly among 4 bowls.
- Add 1/2 cup corn and 1/2 cup black beans to each bowl.
- Top each bowl with 1 cup diced chicken.
Finish and Serve
- Top each bowl with 1 Tbsp nonfat Greek yogurt and 1 Tbsp fat-free salsa. Add 1 Tbsp guacamole or diced avocado if desired.
- Garnish with cilantro and serve with a lime wedge.
Notes
These bowls store well in the fridge for easy lunches all week. Keep toppings separate if storing for meal prep to avoid soggy bowls.