Chicken Burrito Bowls

Chicken Burrito Bowls are everything this summer. They have fresh pico de gallo and a very quick to make, which means less time in the kitchen when you’re trying to eat healthy on a busy week night.

Chipotle is probably one of the Kinsley household’s favorite restaurant. We’re really missing that chorizo option from their menu. While we don’t have the funds to eat there every time we have a craving, the next best thing is to create the recipe at home.

We had time for meal prep this weekend, which consisted of grilling two corn on the cob for this recipe. The corn was slathered with butter then seasoned with cayenne, chili powder and cumin. The corn is then wrapped in foil and placed on the grill for 30-40 minutes. If you don’t have time for grilling, then keep to the bag of frozen corn! Weeknights are busy and, boy, we know it. Any time cut out of creating a healthy meal is our main goal.

We nixed the rice in favor of cauliflower rice to keep this recipe low carb. Limit the amount of corn and black beans (or nix them completely) in this dish and it will be keto friendly. Happy bellies all around!

Chicken Burrito Bowls

Chicken Burrito Bowls


  • 1 lb chicken
  • 1 bag frozen corn
  • 1 bag cauliflower rice
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning, divided
  • 1 14-ounce can of black beans, rinsed and drained
  • 1/4 cup water
  • 1 bag grape tomatoes
  • half of a small onion
  • 1/2 cup fresh cilantro
  • 2 tbsp cumin
  • 1 tbsp chili powder
  • 1 avocado


  1. Cook the bag of cauliflower rice and corn according to package directions.
  2. In a small saucepan, combine the beans, water, 1 tbsp cumin and 1/2 tbsp chili powder. Mash the beans until they become creamy and the seasonings mix well.
  3. In a food processor, combine the tomatoes, onion and cilantro together to make a pico de gallo.
  4. In a fry pan, cook chicken with 1 tbsp cumin and a 1/2 tbsp chili powder.
  5. Build the bowl: Add cauliflower rice, corn, chicken and beans in a bowl. Top with pico de gallo.
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As for the meal prep, keep the avocado and pico de gallo separate from the rest of the ingredients, as to not heat them in the microwave. Everything else can be loaded into a microwavable container for easy lunches during the week.

Have you tried cooking Chicken Burrito Bowls? How’d it turn out?

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