Lots of veggies and protein make this Chicken Burrito Bowl Recipe a perfect lunch or meal prep recipe! High protein and nourishing, these bowls are an easy, healthy lunch or dinner option.
Bonus: they're gluten free, low carb, Whole30, and keto-friendly. Lots of goodness packed into one bowl!
Why you'll love this recipe
FRESH & HEALTHY: With lots of fresh veggies and slightly spicy seasoned chicken, this chicken burrito bowl recipe makes an excellent nourishing and high protien lunch!
VERSATILE: Need some carbs? Add ½ cup rice. Not a fan of radishes? Omit them. It's easy to add or remove pieces of these burrito bowls.
HIGH PROTEIN: Lean skinless chicken breast provides a ton of protein for each serving!
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Ingredients
I place a lot of emphasis on the veggies here - after all, a variety of vegetables and toppings means more color and variety in each bite.
CHICKEN BREAST: Provides the protein for this recipe! The seasoning list looks long, but it's all spices you likely already have in your kitchen.
VEGGIES: Romaine lettuce, radishes, bell pepper, tomatoes, red onion, avocado, and cilantro all add a ton of flavor, variety, and color to this nourishing bowl. Feel free to omit anything you don't like or can't get your hands on!
CAULIFLOWER RICE: A simple cilantro lime cauliflower rice provides the base for this chipotle chicken burrito bowl recipe. If you prefer white rice, you can use that, too!
How to build a burrito bowl
Burrito bowls have become wildly popular on the internet, and for good reason - you're taking all the deliciousness stuffed into a burrito and loading it up in a bowl instead. No need to roll a burrito anymore!
But where do you start?
You'll need 4 basic components for an epic burrito bowl:
- Bulk or base - lettuce, rice/cauliflower rice, beans
- Veggies - bell pepper, tomatoes, red onion, avocado, black olives, mango, cucumber, fajita veggies, pickled veggies, etc.
- Protein - chicken, pulled pork, steak, shrimp, and fish could all work!
- Garnishes & sauces - cilantro, toasted cashews/peanuts, ranch, chipotle sauce, ginger scallion sauce, etc.
In many ways, a burrito bowl is a LOT like a salad, but using rice/beans as a base instead of solely lettuce. But just like a salad, the toppings make the bowl!
Substitutions and variations
Mediterranean bowl - Omit bell peppers and use 1 cup cubed cucumber. Sprinkle with chopped fresh oregano.
Add dressing - Drizzle with ranch or honey mustard dressing to change up the flavor.
Use rice - Substitute rice for the cauliflower rice, using approximately ½ cup per bowl.
Use pickled veggies - Add some tang with quick-pickled radishes or throw in pickled jalapenos!
Don't forget, you can switch out the chicken for your favorite protein to change it up, too!
Storage tips
If you made this as meal prep, store each serving in its own container.
Layer each container with chicken on the bottom; then cauliflower rice; then avocado, tomatoes, radish, red onion, and bell peppers; and finish with romaine lettuce.
Give the whole thing a good stir before digging in.
More gluten free bowl recipes
Did you try this Chipotle Chicken Burrito Bowl recipe? I'd love to hear what you think or what variation you made! Comment below or tag me on Instagram.
Print📖 Recipe
Whole30 Chipotle Chicken Burrito Bowls
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Diet: Gluten Free
Description
This vibrant Chipotle Chicken Burrito Bowl recipe work well for meal prep or a nutritious dinner bursting with fresh veggies. Feel free to change up the veggies or add your own favorites!
Ingredients
For the chipotle chicken:
- 2 boneless, skinless chicken breasts, pounded to uniform thickness
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon chipotle powder
- 1 teaspoon sea salt
- ¾ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
For the cilantro lime cauliflower rice:
- 1 head cauliflower, riced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sea salt
- 1 lime, juiced
- 2 tablespoons minced cilantro
For the bowls:
- 1 ½ cups thinly sliced romaine lettuce
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 4 radishes, thinly sliced
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 avocados, pitted and sliced
Instructions
- First, start the chicken. Combine 1 tablespoon olive oil, lime juice, and spices in a small bowl to form a paste. Rub the chicken all over with the spice mixture, then set aside while you prepare the cilantro lime cauliflower rice.
- To rice the cauliflower, cut the head of cauliflower into florets. Add the florets to the bowl of a food processor, working in batches if necessary. Pulse until the florets are uniformly riced.
- Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet. Add the cauliflower rice and salt. Saute, stirring frequently, for 5-6 minutes, until the caulirice softens. Add the lime juice and saute for another minute, stirring continually. Remove from heat and stir in the minced cilantro. Scrape into a large bowl and set aside.
- Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken and cook undisturbed for 3-5 minutes, then flip and cook for an additional 5 minutes. Remove from heat and let rest for 5 minutes before slicing into thin strips.
- Assemble the bowls by dividing the cilantro lime cauliflower rice, romaine lettuce, bell pepper, red onion, radishes, cherry tomatoes, chipotle chicken, cilantro, and sliced avocado between 4 bowls. If desired, garnish with lime wedges or additional toppings.
Notes
If making for meal prep, it's best to store the veggies separate from the meat and assemble just before eating.
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