Melissa's Blog

Chicken Burrito Bowls


  • 1 pound cooked shredded chicken
  • ¼ cup lime juice
  • ½ cup salsa
  • T chili powder
  • 2 t cumin
  • 1 t oregano
  • 1 large head cauliflower or 3-4 cups riced cauliflower
  • 1 T ghee, olive oil, or coconut oil
  • 4 cups shredded romaine lettuce
  • 1 cup diced tomatoes
  • 1 cup black beans
  • 1 jalapeno, seeded and diced
  • ½ cup diced red onion
  • ¼ cup cilantro, chopped


  • Sliced avocado
  • Plain Greek yogurt
  • Lime wedges
  • Tortilla chips


1. Combine shredded chicken, lime juice, salsa, and spices in skillet on low-medium heat for 8-10 minutes. Remove and set aside.

2. Rice the cauliflower using a food processor or blender.

2. Heat 1T oil in a large pan over medium-high heat; add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 7-10 minutes.

2. Assemble burrito bowls with lettuce as base, cauliflower rice, black beans, chicken, diced tomatoes, red onion, cilantro, and jalapeno.

3. Top burrito bowls with desired toppings.

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