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Low carb chipotle chicken burrito bowl surrounded by fresh produce

Whole30 Chipotle Chicken Burrito Bowls

  • Author: Chelsea Joy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Diet: Gluten Free


These vibrant Chipotle Chicken Burrito Bowls 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!



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
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 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 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


If making for meal prep, it’s best to store the veggies separate from the meat and assemble just before eating.

Keywords: chipotle chicken, burrito bowls, whole30, low carb, keto, paleo