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Chipotle's Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice

Chipotle's Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice

This Chipotle's chicken burrito bowl made with marinated chicken, sweet corn and beans is my own homemade version of a favorite – made even healthier by using cauliflower rice instead of normal rice.  Add your favorite toppings like guacamole, salsa or shredded cheese and you're set for an extra delicious meal! Naturally gluten-free. 

 Course Main Course

 Cuisine American, Mexican, Tex-Mex

 Prep Time 25 minutes

 Cook Time 15 minutes

 Total Time 40 minutes

 Servings 4 people

 Calories 372 kcal




  • 2 garlic cloves minced
  • 1 tbsp mild chili powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 tablespoons lime juice
  • ½ teaspoon sea salt
  • 1 lb. boneless skinless chicken breasts cut in half length wise – (about 2 breasts)

Cilantro Lime Cauliflower Rice:

  • 2 lb. cauliflower cut into chunks (or about 4 cups cauliflower rice)
  • 1 teaspoon olive oil
  • 2 tablespoons lime juice
  • ½ cup finely chopped cilantro
  • 1 teaspoon sea salt

Sweet Corn & Beans:

  • 1 teaspoon olive oil
  • 1 cup sweet corn kernels
  • 1 15oz. can pinto beans or black beans drained and rinsed
  • 1 teaspoon lime juice
  • Dash of cayenne optional
  • 1 pinch sea salt

Additional toppings:

  • ½ cup guacamole
  • ½ cup salsa or pico de gallo
  • ½ cup shredded pepper jack optional
  • handful of cilantro leaves
  • lime wedges
  • sea salt to taste
  • freshly ground pepper to taste



In a large mixing bowl, whisk together garlic, chili, paprika, oregano, cumin, lime, and salt. Add chicken and toss well to coat. Let marinate for 20 minutes, stirring occasionally.

Prep the rest of the ingredients while the chicken marinates.


In a food processor, add grater attachment. Working in batches, add cauliflower and process until all cauliflower is riced. In an extra large skillet, add olive oil over medium-high heat. 

Add cauliflower rice & sauté for 5-7 minutes, stirring often, or until tender and softened. Add to a large mixing bowl, then stir in lime juice, cilantro, and salt. Set aside.


Wipe out the same pan used for the cauliflower rice. Add olive oil over medium-high heat. Add corn, beans, lime, cayenne, and salt. Sauté for 5-7 minutes or until mixture begins to brown & char. Add to a mixing bowl and set aside.


In the same large skillet, add chicken and remaining marinade over medium-high heat. Cook for 3-4 minutes on each side, until cooked throughout. Remove from heat. Slice on a cutting board.


Divide the cauli rice, sweet corn & beans, and chicken evenly between four bowls. Then, top evenly with guacamole, salsa/pico de gallo, pepper jack if using, cilantro and season to taste. Add lime wedges and serve immediately.

Enjoy !



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