Chipotle’s Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice
This Chipotle’s chicken burrito bowl made with marinated chicken, sweet corn and beans is my own homemade version of a favorite – made healthier by using cauliflower rice instead of normal rice.
Have I told you the story of this summer of 2011 I spent in Philadelphia and discovered Chipotle Mexican Grill?! My life was forever changed.
And I’m only exaggerating a little. At the time, I was still living in France (because hey! I’m French! did you know?) and Mexican food wasn’t and still isn’t super common there.
It’s not rare either but it’s nowhere near as popular as it is in the US.
Anyways! I was living on the Penn Campus, right next to a Chipotle’s restaurant and discovered the beauty of chicken burrito bowls. It was love at first bite.
After that, I couldn’t tell you how many times I ate there during my stay – I just couldn’t get enough.
I 100% credit Chipotle for making me discover Mexican food (or the American version of it at least!) and I’m grateful they did because holly molly, that stuff is delicious!
Now, Chipotle has arrived in Paris…but I no longer live there – and I’ve learned how to make delicious Mexican and Tex-Mex recipes like this chicken burrito bowl in my own kitchen anyway!
Swap rice for cauliflower rice to make a light version of Chipotle’s Chicken Burrito Bowl
This chicken burrito bowl is my own homemade version of a Mexican restaurant favorite. The whole bowl is a nutritional powerhouse, packing 34 grams of proteins and 8 grams of fiber for only 372 calories per serving.
Thanks to the beans and the chicken, you’ll stay full for long, without feeling heavy like after a big meal. Swapping the rice for cauliflower rice not only lowers the carbs, but it also adds bonus veggies without compromising on the flavor.
This chicken burrito bowl recipe is pretty forgiving. You can pick and choose your favorite toppings (just like you would at Chipotle’s ????), use different kinds of beans, adjust the spices for the meat marinade.
No one will judge you if you decide to eat your burrito bowl with “normal” rice instead of cauliflower rice! Enjoy! 🙂
If you tried this Chipotle’s chicken burrito bowl, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Chipotle's Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice
This Chipotle's chicken burrito bowl made with marinated chicken, sweet corn and beans is my own homemade version of a favorite – made even healthier by using cauliflower rice instead of normal rice. Add your favorite toppings like guacamole, salsa or shredded cheese and you're set for an extra delicious meal! Naturally gluten-free.
- 2 garlic cloves minced
- 1 tbsp mild chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1 lb. boneless skinless chicken breasts cut in half length wise – (about 2 breasts)
Cilantro Lime Cauliflower Rice:
- 2 lb. cauliflower cut into chunks (or about 4 cups cauliflower rice)
- 1 teaspoon olive oil
- 2 tablespoons lime juice
- 1/2 cup finely chopped cilantro
- 1 teaspoon sea salt
Sweet Corn & Beans:
- 1 teaspoon olive oil
- 1 cup sweet corn kernels
- 1 15oz. can pinto beans or black beans drained and rinsed
- 1 teaspoon lime juice
- Dash of cayenne optional
- 1 pinch sea salt
- 1/2 cup guacamole
- 1/2 cup salsa or pico de gallo
- 1/2 cup shredded pepper jack optional
- handful of cilantro leaves
- lime wedges
- sea salt to taste
- freshly ground pepper to taste
In a large mixing bowl, whisk together garlic, chili, paprika, oregano, cumin, lime, and salt. Add chicken and toss well to coat. Let marinate for 20 minutes, stirring occasionally.
Prep the rest of the ingredients while the chicken marinates.
MAKE CAULIFLOWER RICE:
In a food processor, add grater attachment. Working in batches, add cauliflower and process until all cauliflower is riced. In an extra large skillet, add olive oil over medium-high heat.
Add cauliflower rice & sauté for 5-7 minutes, stirring often, or until tender and softened. Add to a large mixing bowl, then stir in lime juice, cilantro, and salt. Set aside.
FOR SWEET CORN & BEANS:
Wipe out the same pan used for the cauliflower rice. Add olive oil over medium-high heat. Add corn, beans, lime, cayenne, and salt. Sauté for 5-7 minutes or until mixture begins to brown & char. Add to a mixing bowl and set aside.
In the same large skillet, add chicken and remaining marinade over medium-high heat. Cook for 3-4 minutes on each side, until cooked throughout. Remove from heat. Slice on a cutting board.
Divide the cauli rice, sweet corn & beans, and chicken evenly between four bowls. Then, top evenly with guacamole, salsa/pico de gallo, pepper jack if using, cilantro and season to taste. Add lime wedges and serve immediately.