These chicken burrito bowls feature tender marinated chicken, cilantro cauliflower rice, corn salsa, black beans, and romaine lettuce, all drizzled with a creamy tomatillo avocado dressing. They’re perfect for meal prep.
I’m all about a good bowl meal! Toss some grains, protein, and veggies into a bowl, add a tasty sauce or dressing, and you’ve got a winner. This chicken burrito bowl may just be my favorite one yet.
Packed with flavor, it uses cauliflower rice as the base for a low-carb twist and is topped with a rich tomatillo avocado dressing. It’s incredibly delicious and sure to become a go-to dinner recipe in your household!
INGREDIENTS
Chicken
- 1 ½ lbs boneless skinless chicken thighs (or breasts)
- 2 Tablespoons avocado oil (or olive oil), plus extra for grilling or sautéing
- 2 Tablespoons lime juice
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, finely chopped, plus 1 Tablespoon adobo sauce
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons water
Burrito Bowls
- 1 cup shredded romaine lettuce
- 1 batch cilantro lime cauliflower rice
- 2 cups corn salsa (½ cup per bowl)
- 1 (15 oz) can black beans
- 1 cup Mexican cheese (¼ cup per bowl)
- 1 cup guacamole (¼ cup per bowl) or sliced avocado
- 1 cup pico de gallo or salsa (¼ cup per bowl)
- 1 cup sour cream (or Greek yogurt, ¼ cup per bowl)
- Tomatillo avocado dressing, for topping
- Fresh cilantro, for garnish
- Hot sauce, for topping (optional)
INSTRUCTIONS
- In a bowl, combine the chicken marinade ingredients, or blend them in a food processor or blender. Add the mixture to a large ziplock bag or airtight container with the chicken thighs and marinate for at least 1 hour, up to 24 hours.
- While the chicken marinates, prep the corn salsa and tomatillo avocado dressing. Set aside. This can be done in advance.
- Prepare the cilantro lime cauliflower rice.
- Once the chicken is ready, remove it from the marinade and discard the marinade. Heat a little oil in a pan over medium heat. Once hot, add the chicken and cook for 7-8 minutes on each side, or until cooked through. Transfer the chicken to a cutting board and slice into bite-size pieces.
- To assemble the bowls, start with a base of cauliflower rice. Top with a portion of chicken, black beans, and corn salsa. Then, add Mexican cheese, guacamole (or sliced avocado), pico de gallo, sour cream, lettuce, and fresh cilantro.
- For extra flavor, drizzle with tomatillo avocado dressing and/or hot sauce, if desired. Serve with tortilla chips on the side. Enjoy!