Make your own healthy Chipotle burrito bowl with chicken at home!
Who else is loving the bowl trend we’re seeing all over the place now? There are all kinds of bowl recipes out there—grain bowls, poke bowls, smoothie bowls, you name it. And one of the most popular fast-food chains known for capitalizing on the bowl trend is Chipotle.
I have to confess that Mexican food is one of my favorite cuisines, and Chipotle is hands down one of my favorite chains to go to when a craving hits. Who doesn’t love a semi-healthy Mexican meal? I usually go for a burrito, but when I want a healthier option and fewer calories than I’d get with a tortilla, I’ll opt for a Chipotle burrito bowl instead. I load mine up with chicken, rice, sour cream, and salsa. But that got me thinking: Could I make this even healthier? So, I decided to create this copycat Chipotle burrito bowl. It might just be my new favorite quick and easy recipe.
Is This Homemade Chipotle Burrito Bowl With Chicken Healthy?
This recipe uses cauliflower rice as its base, which is a good source of fiber, potassium, and vitamin C, in addition to being much lower in calories and carbs than regular rice. Chicken breast is a lean source of protein, and the abundance of vegetables adds even more of a nutritional punch. If you’re using store-bought taco seasoning and salsa, just be mindful of how much sodium each product might contain.
If you’re vegetarian or vegan, you can replace the chicken with tofu.
Why Are Chipotle Bowls So Popular?
A Chipotle burrito bowl basically has all the fillings of a burrito, just in a bowl instead of wrapped in a tortilla. Many people prefer this format to cut back on excess calories or avoid carbs. The other great thing about Chipotle bowls is how customizable they are. You can change the fillings and toppings just as you would in your burrito, picking your preferred meat, veggies, salsa, etc. If you don’t want any rice in your bowl, for example, you can opt to go without it.
This recipe follows the same trend, only using cauliflower rice to keep the overall calorie and carb count in check. As a plus, this bowl is easy to meal prep and perfect for wholesome weekday lunches.
FAQs & Tips
How To Make Ahead And Store
These copycat Chipotle burrito bowls can be stored in an airtight container in the fridge for 3-4 days. If meal-prepping, you might want to leave out the avocado, which tends to go brown quickly.
Can I Add Cheese?
Absolutely! Great additions include cheddar, crumbled feta, and even a sharp Gorgonzola.
How Can I Add Some Heat To This Bowl?
When cooking the cauliflower, add in some red pepper flakes or a dash of cayenne powder. You can also add chopped jalapeños to the bowl or drizzle them with a shot of sriracha.
Serving Suggestions
Keep the Chipotle copycat trend going! These recipes for homemade sofritas, Cilantro-Lime Cauliflower Rice, and Fajita Veggies are the perfect accompaniments for your DIY burrito bowl.
And if you love the bowl format, there’s more where that came from. Try whipping up this Greek Bowl, these Keto Pizza Bowls, or these Honey-Lime Chicken And Nourish Bowls.
Recipe
Ingredients
- 1 tablespoon + 1 teaspoon olive oil divided
- 8 ounces chicken breast
- 2 teaspoons taco seasoning
- 2 1/2 cups cauliflower cut into bite-sized pieces
- 1 small red bell pepper thinly sliced
- 1/2 cup small onion thinly sliced
- 2 teaspoons fresh garlic minced
- Salt and pepper
- 2/3 cup corn thawed if frozen, leave off for Paleo option
- 1/4 cup cilantro minced (or more to taste)
- Juice of one large lime plus additional for garnish
- 6 tablespoons salsa
- 1/2 small avocado chopped into cubes
Instructions
- Preheat your oven to 350 degrees Fahrenheit and heat 1 teaspoon of the olive oil on high heat in a large, oven-safe pan.
- Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
- Place the chicken into the hot pan and sear until golden brown, about 1-2 minutes. Flip and repeat until the other side is golden brown. Then, place the chicken into the oven and cook until no longer pink inside, about 20-25 minutes.
- While the chicken cooks, place the cauliflower in the food processor and process until you have a "rice-like" consistency.
- Heat 1/2 tablespoon of the remaining olive oil in a large pan on medium heat and add in the cauliflower. Cover the cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7-10 minutes.
- While the cauliflower cooks, heat the remaining 1/2 tablespoon of olive oil in a separate large pan on medium-high heat. Add the sliced pepper, onion, and garlic. Season with a pinch of salt and pepper. Cook until golden brown, stirring occasionally. This takes about 3-5 minutes.
- Heat a dry grill pan on high heat and cook the corn kernels until blackened and charred. This only takes 1-2 minutes.
- Place the cooked cauliflower rice into a large bowl and add the cilantro, lime juice, and another pinch of salt and pepper. Stir until well mixed.
- Divide the cauliflower rice between two bowls, followed by the pepper/onion mixture and the corn. Then, divide the salsa and chopped avocado between the bowls.
- Finish by placing one of the sliced cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice.
- Adjust salt and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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