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Healthy Chicken Burrito Bowls with Fresh Cauliflower

Healthy Chicken Burrito Bowls with Fresh Cauliflower are a vibrant and nutritious meal option that perfectly balances flavors and textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Non-stick Skillet
  • Food Processor

Ingredients
  

Protein

  • 1 pound Chicken Breast Boneless, skinless chicken breast, marinated.

Vegetables

  • 1 medium Cauliflower Chopped into florets or riced.
  • 1-2 pieces Bell Peppers Assorted colors, sliced.
  • 1 medium Onion Diced.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Olive Oil For marinating and sautéing.

Spices

  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • to taste Salt

Garnish

  • 1 handful Fresh Cilantro Chopped.
  • 1 piece Lime Juiced.

Instructions
 

  • Start by marinating the chicken. In a large mixing bowl, combine the chicken breast with olive oil, minced garlic, cumin, paprika, chili powder, and salt. Ensure the chicken is well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  • While the chicken is marinating, prepare the cauliflower. Remove the leaves and stem from the head of cauliflower, then chop it into smaller florets. Place the florets in a food processor and pulse until they resemble rice grains.
  • Heat a large non-stick skillet over medium heat. Add one tablespoon of olive oil and allow it to heat for a minute. Add the diced onion and sliced bell peppers to the skillet. Sauté for about 5-7 minutes until tender.
  • Push the vegetables to one side of the skillet and add the marinated chicken to the other side. Cook the chicken for about 6-8 minutes on each side until it reaches an internal temperature of 165°F (75°C).
  • Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Add the riced cauliflower to the skillet with the sautéed vegetables and mix them together. Cook for an additional 3-4 minutes.
  • Slice the rested chicken into bite-sized pieces. Assemble your burrito bowls with a base of the cauliflower and vegetable mixture, topped with sliced chicken.
  • Sprinkle chopped cilantro over the top and drizzle fresh lime juice before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the components for up to three months.
Keyword Easy