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.
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.
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.
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.