Chicken Burrito Bowl

These chicken burrito bowls are packed with lots of fresh colorful veggies, seasoned chicken, a Mexican cheese blend, guacamole, a splash of lime and a sprinkle of chopped cilantro. The veggies consists of a combination of sauteed sweet red and yellow bell peppers, cooked cauliflower rice, chopped romaine, tomatoes, and a few slices of jalapenos for a little heat. You will fall in love with all the fresh ingredients!

These bowls are super easy to make, plus they are a lot healthier than what you would grab at a fast food restaurant! It's a foolproof meal that everyone in the family will love!

Don't want chicken? 
Try 95 to 96% lean ground beef. If using ground beef, skip the step for marinating the meat. Just brown the ground beef and drain the fat. Measure out 4.5 ounces cooked ground beef. Return the 4.5 ounces of ground beef to the skillet and add the taco seasoning with 2 tbsp of water. Continue cooking for about 5 minutes or until the sauce has thickened.

What type of cauliflower rice did I use?
I used Green Giant frozen cauliflower rice because it was easy to heat in the microwave. If you are located by a Trader Joes, the Mexican style riced cauliflower would taste wonderful with this dish!

Don't like cauliflower rice? 
No problem! Leave it out and increase one of the other veggies. Make sure to include 3 full Greens. This may look like 1 cup of chopped romaine lettuce, 1/2 cup sweet bell peppers, and 1/2 cup tomatoes.

Don't like cheese? 
Omit the cheese and increase the chicken or lean beef to 6 ounces cooked weight starting out with 8 ounces raw.

Want to try a different healthy fat instead of guacamole? 
  • Sliced or diced avocado makes a wonderful choice. You can have 1.5 ounces as 1 Healthy Fat. I prefer guacamole because it is already seasoned and has lots of flavor, but avocado is a great substitute as well! 
  • Another great option is mixing 2 tbsp light ranch dressing with a 1/2 tbsp of salsa to make a salsa ranch dressing. Leave out the lime juice to account for the salsa. I love this option too!
  • You could also drizzle 2 tbsp of sour cream on top as another healthy fat option.

The recipe below is for 1 serving, but you can easily double, triple or quadruple the recipe if you want to meal prep. With a little meal prepping, these bowls would make great grab and go lunches or a quick weeknight dinner! It will last up to 3 to 4 days in an air tight container stored in the fridge. If you plan to eat this on a different day, add the sauces or dressings last so the veggies will stay crisp.

 It's a deconstructed burrito, but without the tortilla! Give the contents of the bowl a good stir and enjoy all the flavors in a single bite or enjoy it beautifully layered as is!

Chicken Burrito Bowl

  • 6.5 oz raw chicken breasts, bite size pieces ~ you will need 4.5 oz cooked (3/4 Leaner)
  • 1 1/2 tsp taco seasoning ~ 3 g of carbs per 2 tsp (2 1/4 Condiments)
  • 1/2 cup sweet bell peppers, chopped (1 Green)
  • 1 oz or 1/4 cup reduced fat Mexican style cheese, shredded (1/4 Lean)
  • 1/2 cup cauliflower rice, cooked (1 Green)
  • 1/2 cup or 23.5 g romaine lettuce, shredded (1/2 Green)
  • 1/4 cup or 45 g tomatoes, chopped (1/2 Green)
  • 2 tbsp guacamole (1 Healthy Fat)
  • 1 tsp lime juice (1/2 Condiment)
  • 2 tbsp cilantro, chopped (1/8 Condiment)
  • A few fresh sliced jalapenos ~ optional

  1. In a small bowl add cut up chicken, taco seasoning and 2 tbsp of water stirring until combined. Cover and marinate in the fridge for 30 min to 8 hours or overnight for extra flavor.
  2. Spray a non-stick skillet with cooking spray and add peppers.
  3. Cook the peppers over medium high heat for about 5 minutes or until peppers are tender. Place peppers in a large bowl.
  4. Spray the same skillet with cooking spray and add the chicken. Cook over medium high heat until chicken is no longer pink and cooked thoroughly. Place chicken next to peppers in bowl.
  5. Next add cooked cauliflower rice, then lettuce, tomatoes and shredded cheese to the bowl. 
  6. Top with guacamole. Then squeeze lime juice over the top and sprinkle cilantro and add a few slices of jalapenos if desired.

Makes 1 Serving
Each serving provides:
1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat

Calculated with My Fitness Pal:
330 Calories, 15 g Fat, 16 g Carbs, and 37 g Protein

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