Name: Chicken Cauliflower Burrito Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 1 lb (450g) ground chicken (or turkey); 1/2 yellow onion, minced; 1 medium head of cauliflower (or one packet of riced cauliflower); 1 small can of diced tomatoes, drained; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon chili powder, optional; 1 teaspoon cumin; 1/4 cup (60ml) low-sodium vegetable or chicken broth; Salt and fresh cracked black pepper, to taste; 2 cups shredded Monterey Jack or Mozzarella (or your favorite cheese)

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Introduction

Chicken Burrito Bowls with Cauliflower offer a delicious, low-carb twist on a classic favorite. This hearty dish combines savory seasoned ground chicken with flavorful cauliflower rice, topped with melted cheese for a satisfying meal that’s both easy and quick to prepare.

A white bowl contains four main layers arranged side by side: on the left is a light yellow, fluffy cauliflower rice; next to it is a bright green, chunky guacamole topped with small pieces of purple onion; following that is a mix of red and orange diced tomatoes combined with finely chopped white onion and green herbs; on the right side, there are grilled chicken pieces with a browned, slightly charred texture. Underneath all these toppings is a bed of crisp, dark green romaine lettuce leaves. Two small lime wedges sit at the edge of the bowl, with part of another similar bowl and a halved avocado with a large brown seed visible in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground chicken (or turkey)
3 tablespoons olive oil
1/2 yellow onion, minced
1 medium head of cauliflower (or one packet of riced cauliflower)
1 small can of diced tomatoes, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chili powder, optional
1 teaspoon cumin
1/4 cup (60ml) low-sodium vegetable or chicken broth
2 cups shredded Monterey Jack or Mozzarella (or your favorite cheese)
Salt and fresh cracked black pepper

Instructions

Step 1: Rinse the cauliflower and break it into small florets. Use a food processor to roughly chop it into rice-sized pieces.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced onion until softened, about 3-4 minutes.
Step 3: Add the ground chicken or turkey to the skillet. Season with salt and pepper. Cook over medium-high heat until the chicken starts to brown and most of its moisture has evaporated. Remove from the skillet and set aside.
Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add the cauliflower rice and sauté for about 2 minutes.
Step 5: Stir in the onion powder, garlic powder, paprika, chili powder (if using), and cumin. Mix well and cook for another 2 minutes.
Step 6: Add the drained diced tomatoes and broth to the skillet. Bring to a simmer and cook until the liquid reduces slightly, adjusting seasoning as needed.
Step 7: Return the cooked chicken and onions to the skillet, stirring briefly to combine. Alternatively, you can serve the chicken on top of the cauliflower mixture.
Step 8: Sprinkle shredded cheese over the top, cover the skillet, and let sit off heat for 2-3 minutes until the cheese melts.
Step 9: Divide into bowls and enjoy your flavorful chicken burrito bowls with cauliflower!

Tips & Variations

To save time, use pre-riced cauliflower available in most grocery stores.
Swap ground turkey with lean ground beef or plant-based crumbles for variation.
Add fresh cilantro or a squeeze of lime juice for extra brightness before serving.
For a spicier version, increase the chili powder or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of broth or water while reheating can help maintain moisture.

How to Serve

A white bowl is filled with four main layers starting with a base of light beige cauliflower rice. On one side, there is bright green chopped lettuce. Next to the lettuce, there is a mound of chunky, creamy guacamole in a vivid green color, sprinkled with small bits of purple onion and herbs. Beside the guacamole is a mix of diced red tomatoes and purple onions, forming a colorful, fresh-looking salsa. The last section has grilled chicken pieces, browned and slightly charred with a mix of white and dark brown colors from cooking. Two lime wedges sit on top near the chicken. The bowl is placed on a white marbled surface, with part of an avocado and another bowl blurry behind it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower rice instead of fresh?

Yes, frozen cauliflower rice works well and can save prep time. Just thaw and drain any excess moisture before cooking to prevent sogginess.

Is this recipe suitable for meal prep?

Absolutely. Chicken burrito bowls with cauliflower keep well and can be portioned into containers for easy lunches or dinners during the week.