Chicken Burrito Bowl
This chicken burrito bowl is an easy, customizable dinner made with seasoned chicken breast, fresh toppings, and cauliflower rice for a lighter bowl-style meal.
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 cup cherry tomatoes halved
- ½ cup black beans, drained & rinsed
- 1 jalapeno, sliced
- ½ cup cheddar cheese, shredded
- 2 ripe avocados
- ½ cup sour cream
- 3 tablespoons sriracha
- 3 cups cooked cauliflower rice
Instructions
- In a large skillet, heat olive oil on medium heat. Pat dry the chicken breasts, then season both sides with taco seasoning. Cook both sides for 5-6 minutes until cooked through, slice and set aside.
- Mix together the sour cream and sriracha to make the sauce. Add a ½ teaspoon of water at a time to get the desired consistency to drizzle.
- To assemble, fill four bowls half way with rice. Evenly divide the cherry tomatoes, black beans, jalapeno, cheddar cheese and sliced chicken between the bowls.
- Drizzle on the sour cream mixture then add ½ an avocado to each bowl. Garnish with chopped cilantro and lime wedges.
Nutrition
Notes
- Slice the chicken after resting: Letting the chicken rest for a few minutes before slicing helps keep it juicy.
- Control the sauce consistency: Add water to the sour cream mixture a little at a time until it’s easy to drizzle.
- Season the rice: Lightly seasoning the cauliflower rice with salt or lime juice adds extra flavor.
- Adjust toppings to taste: Build each bowl based on what you like most, these bowls are easy to customize.
- Prep ahead if needed: Cook the chicken and mix the sauce in advance to save time during the week.
- Serving suggestions: Serve alongside Pico de Gallo or pair with Guacamole for a complete dinner spread.
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