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4.5 from 2 votes

Cauliflower Rice Chicken Burrito Bowl

I finally caved and gave into the Cauliflower Rice rice trend and I’m obsessed! This burrito bowl is loaded with a chipotle marinated chicken, plenty of beans, corn, pico, avocado and a sprinkling of cheese for good measure.
Prep Time20 mins
Cook Time15 mins
Marinating Time1 hr
Total Time1 hr 35 mins
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4 servings
Author: Gaby

Ingredients

For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Bowls

  • 3 cups cauliflower florets
  • 1 cup cooked black beans drained and rinsed
  • 1 cup charred corn
  • 1 avocado sliced or cubed
  • ½ cup chopped cilantro
  • 1 lime sliced into wedges
  • olive oil
  • sea salt and freshly ground black pepper
  • Crema
  • Pico de Gallo
  • Shredded Monterey Jack

Instructions

  • Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
  • Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.
  • Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Remove from the skillet and portion the “rice” into 4 serving bowls.
  • To the bowls add the chicken, black beans, charred corn, avocado, and cilantro, pico, cheese and serve with limes.