Ground Chicken Burrito Bowls
These Ground Chicken Burrito Bowls are a delicious and nutritious option for weeknight dinners, filled with seasoned ground chicken, fresh veggies, and served over cauliflower rice.
Ingredients
For the Cauliflower Rice
- 1 tablespoon olive oil for sautéing
- 1 clove garlic, chopped
- 4 cups cauliflower rice fresh or frozen
- 1/4 cup low sodium chicken broth
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice for flavoring
For the Chicken Mix
- 1.25 pounds ground chicken
- 2 tablespoons taco seasoning for flavor
- 2 cups black beans, drained and rinsed
- 2 cups frozen corn, defrosted
- 1 pint cherry tomatoes, quartered
- 1/2 cup Greek yogurt for topping
- 2 tablespoons chipotle in adobo sauce
- 1 tablespoon lime juice for topping
Instructions
Cooking the Cauliflower Rice
- Heat one teaspoon of olive oil in a large non-stick sauté pan over medium heat.
- Add chopped garlic and a pinch of salt, sautéing until fragrant.
- Incorporate the cauliflower rice, season with salt and pepper, and pour in the chicken broth. Cover and cook for 3-4 minutes or until the rice is tender.
- Transfer the cauliflower rice to a bowl and allow to cool before mixing in the scallions, cilantro, and lime juice.
Cooking the Chicken
- In the same pan, heat the remaining oil and add the ground chicken. Season with salt and pepper, breaking it into crumbles with a spatula as it cooks.
- Once the chicken turns from translucent to opaque, stir in the taco seasoning and cook for a couple more minutes until fully cooked. Allow cooling slightly.
Assembling the Bowls
- Layer the cauliflower rice, corn, black beans, chicken, and cherry tomatoes in meal prep containers. Repeat until four bowls are prepared.
- If desired, combine Greek yogurt, chipotle sauce, and lime juice for a zesty topping. Mix well and store in the fridge for up to five days.
Notes
For best results, keep components separate until ready to eat to avoid sogginess.