These homemade Chicken Burrito Bowls are not only healthy and delicious, but quick and easy to make using just one pan! The holy grail of dinners- Quick, easy, healthy, and absolutely delicious! Serve them up and let your family and friends add their own toppings to customize the meal just how they like it!
Healthy Burrito Bowls – The EASY Way!
Why get a bunch of dishes dirty, when you can make a healthy dinner with just one pan?
This Burrito Bowl recipe makes it quick and easy to get a Mexican inspired meal on the table fast. It only takes about 20 minutes to make this from start to finish so it is even quicker than running to Chipotle to grab a burrito bowl!
You can make it as written for a really healthy dinner, or use some simple substitutions, like using half white rice and half cauliflower rice to keep it light and make it even more kid friendly.
My most favorite part about these Healthy Chicken Burrito Bowls are that EVERYONE in my family gobbles them up, since they can customize the toppings just how they like it!
Also, if your fam isn’t a fan of cauliflower rice, make sure to see the recipe variations section for how to make this recipe with traditional rice.
What to Serve with Burrito Bowls
Really these bowls are all about the toppings! They come together quickly, but the fun (and delicious) part comes in when you pile on the goodness!
We are topping junkies over here, so I have a lot of ideas for you! You can do them all, or just pick a handful your family would like! I like to line them all up just like you are building a Chipotle burrito bowl. This makes it fun for the family, or perfect if you are serving a group!
Healthy Topping Ideas
- Sliced Jalapeños
- Pico de gallo
- Shredded lettuce
- Fresh lime
- Black or pinto beans
- Chopped green onions
- Chopped cilantro
Other Burrito Bowl Toppings
- Cheese- Try queso fresco, Mexican blend, or Monterey jack
- Sour cream or Mexican Crema
- Crumbled tortilla chips
- Jalapeno Ranch – This stuff is seriously so good, my kids asked if I could pack it in their lunch boxes!
The burrito bowls are fairly hearty, especially when they are loaded up with toppings, but if you want to round out the meal, or make it stretch a little farther, adding a few sides is a great idea!
Since this dish has the classic Tex Mex flavors, it will pair well with many of your favorite Mexican side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Chips and dip- Try salsa, guacamole, or queso
- Mexican Corn Salad
- Sautéed onions and peppers
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This Chicken Burrito Bowl recipe is as simple and healthy, as promised! Just One pan and less than 20 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
- Chicken breast– This will get cut up into cubes, so you could also use chicken tenderloins or even boneless skinless chicken thighs if you prefer dark meat.
- Taco seasoning– You can use store bought or homemade taco seasoning. I highly recommend giving my homemade recipe a try! It is great because takes less than 5 minutes to make, and can be kept in the cupboard for a year so you always have it on hand. Not to mention, it is healthier and tastier than the packet!
- Lime juice– use fresh for the most flavor!
- Olive oil– you can sub avocado oil, canola oil, or vegetable oil.
- Garlic– Use fresh for the best flavor!
- Cauliflower rice– Fresh or frozen will work. You can make fresh cauliflower rice from scratch in a food processor, or find it pre-made in the produce section of many large grocery stores. Frozen cauliflower rice is also widely available in the frozen section. See notes in the Recipe Variations section for using regular rice.
- Rotel– You can use name brand or just grab a can of tomatoes with green chiles
- Using frozen cauli rice– Using frozen cauliflower rice will turn out every bit as delicious as using fresh. If it is frozen, I try to thaw it before hand to speed up the cooking. If you add it frozen it will take a bit longer than the cooking directions.
- Use Fresh Ingredients- Using fresh lime and garlic really brings this recipe to life. It gives it a depth of flavor that scratch made food has, so I highly recommend it!
- Don’t overcrowd the pan– When cooking the meat, make sure you have a big enough pan that all of your chicken can touch the bottom without piling up. This will allow the chicken to get a nice sear which adds to the flavor and texture of the recipe. If your pan isn’t big enough, I recommend cooking the chicken in 2 batches.
- Simmer to perfection. There is no need to drain the Rotel. The juices from the tomatoes should start to thicken when simmered with the chicken. The sauce does continue to thicken as it cools, so I like to reduce it to about 1/2 or 1/3 of the original volume then turn the heat off and let it do its thing!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use ready made cauliflower rice – Whether you buy it fresh in the produce section or frozen in the freezer section, this cuts down on prep.
- Pre-cut the chicken– The chicken can be cut and marinated up to 24 hours in advance taking a big step out of the prep!
- Prep the toppings– If we are going to have an extra busy night, I will make sure to cut and portion all toppings earlier in the day or the night before. Then I just have to pop them out of the fridge when it is time to serve.
- Prepare as a freezer meal– See full instructions below.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken Burrito Bowls with Rice– If you have some that are iffy on the cauliflower rice, you can substitute 2-3 cups of cooked white rice for the cauliflower rice. You can also use half prepared white rice and half cauliflower rice. When I do this my kids don’t even realize there is cauliflower in it! This is also a great way to use up leftover rice in the fridge.
- Spicy Chicken Burrito Bowls– If you want it spicier, there are a few little adjustments you can make that I really love.
- Add fresh sliced jalapeno to the chicken and cook with it. This gives the jalapeño a great flavor without being overwhelmingly spicy.
- Add an additional 1/2-2 tsp cayenne pepper in with the taco seasoning. You can adjust the amount based on how spicy you want the recipe to be.
- Top with fresh jalapeño or serrano peppers slices. If you leave in the seeds and ribs, it will be spicier, or if you remove them it will be less spicy.
- Steak Burrito Bowl– Make the recipe as directed, using steak instead of chicken. You can use any cut you prefer. Restaurants like Chipotle use all cuts of steak including bottom rounds, top rounds, eye of rounds, inside round, outside round, sirloin, knuckle, ball tip, and sirloin top.
If you have special dietary needs, this recipe meets many and can be easily modified to comply with others.
As always, check all store bought ingredients for compliance on specific dietary needs. The notes below are a general guide.
- Gluten free: This recipe is naturally gluten free when made with homemade taco seasoning,
- Dairy free: These chicken burrito bowls are dairy free when no dairy based toppings are used. The base is naturally dairy free.
- Nut free: This recipe is naturally nut free
- Egg free: This recipe is naturally egg free
- Low carb/Keto: This recipe is low carb at only 3g net carbs (not including toppings)
- Macros: The approximate macro calculation for this recipe is- P: 25g C: 4g F: 7g
Freezer Meal Instructions
These Chicken Burrito Bowls make a great freezer meal, especially for someone who values healthy meal options.
You can prepare it per the instructions below and store it in the freezer for up to 6 months for the best flavor.
- Dice the chicken and add the taco seasoning, oil and lime. Package in a zip top bag or freezer friendly container and freeze.
- In a separate bag, combine the cauliflower rice and Rotel tomatoes and freeze.
- When ready to make thaw for 24-48 hours in the refrigerator and then cook per recipe card instructions. Note: It may take a few minutes longer to simmer if the mixture is still very cold.
Chicken Burrito Bowl Leftovers
If you have leftovers after making these Healthy Burrito Bowls, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Healthy Chicken Pepper Nachos– Slice mini sweet peppers in half and remove the ribs and seeds. Fill the cavity with the leftover chicken and cauliflower rice mixture. Top with cheese and bake at 425˚F for about 10-14 minutes or until the cheese is melted and they are heated through. Top with desired toppings.
- Chicken Queadillas– Heat a skillet over medium high heat. Butter one side of a tortilla and lay it in the skillet. Fill one side with shredded cheese and the chicken and cauliflower rice mixture. Then fold it over and cook on each side until golden brown.
- Healthy Chicken & Cauliflower Enchiladas– Roll the leftover chicken and cauliflower rice mixture in corn tortillas. Add cheese or black beans to the inside of the enchiladas if desired. Then place them in a baking dish and top with enchilada sauce and shredded cheese. Bake at 400˚F for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
More Healthy Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dinner recipes here, or see a few of our readers favorite recipes below.
- Chicken Stuffed Poblano Peppers
- Chicken Caesar Pasta Salad
- Crockpot Chipotle Chicken
- Mexican Shredded Beef
- 2 lbs boneless skinless chicken breast
- 3 tbsp taco seasoning
- 1 tbsp lime juice, (juice of 1/2 lime)
- 2 tbsp olive oil
- 4 cloves garlic, pressed
- 1/2 head cauliflower, riced (or 1 8 oz bag frozen cauliflower rice)
- 10 oz Rotel tomatoes with green chiles, (1 can)
- Dice the chicken into small bite sized pieces, about 1" or less. Then place them in a bag with the taco seasoning, lime juice and 1 tbsp of oil. Mix to evenly coat chicken and let rest for 10 minutes, or up to 2 hours.
- Heat remaining 1 tbsp of oil in a large skillet over medium high heat. Once hot, add the chicken to the skillet and sear for 1-2 minutes then flip and sear the other side for 1 minute. Stir in the pressed garlic.
- Increase the heat to high, then add the rotel tomatoes and cauliflower rice and allow to come boil. Continue to cook for 3-5 minutes or until the juice has reduced and thickened.
- Once done, top the burrito bowl with your choice of toppings. Enjoy!