If you love Chipotle burrito bowls, but not all the calories, check out this delicious Chicken Burrito Bowl Recipe! Made with all your Chipotle faves, this Burrito Bowl Meal Prep is made with cauliflower rice, veggies, black beans and my simple slow cooker chicken. This burrito bowl recipe is perfect for your Meal Prep Sunday!
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Looking for a great Chicken Burrito Bowl recipe? My lighter burrito bowl recipe is fantastic! Instead of the carb-heavy white or brown rice, I substitute cauliflower rice. I also include black beans, avocado, pico de gallo, corn, sauteed veggies and my Slow Cooker Mexican Shredded Chicken. This Burrito Bowl Meal Prep is great for taking to work when you want a healthier alternative to going out for lunch!
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Meal prep has been a fantastic tool for me in my weight loss journey. It helps me make healthier choices, because I’ve prepared those healthier choices in advance. I will often grocery shop and do some meal prep on the weekend after cooking dinner.
I know sometimes meal prep gets a little bit of a bad reputation for being overly time consuming. Truthfully, it can be whatever you make it. Do as much or as little as you can when you have the time. Fit it into your life the best way you can.
Just like fitness, meal prep is a tool for living a healthier life. And just like a workout or going to the gym, there is a time commitment involved as well as a learning curve. You will get the most out of meal prep (or for that matter, fitness) when you start gradually and stay consistent with it. The more you work at it, the more it will become second nature.
Here are the steps to assembling this Chicken Burrito Bowl recipe:
Start with this Crock Pot Mexican Shredded Chicken
You guys! I can’t even tell you how many things I’ve made with this shredded chicken recipe! Tacos, nachos, enchiladas are just a few – adding them to this burrito bowl recipe felt just right!
Instead of doing all of this meal prep in one day, I recommend making the chicken on one day – maybe have it for dinner in these Baked Chicken Tacos, and then do the meal prep assembly the next day with the leftover chicken. Get the recipe for my Crock Pot Mexican Shredded Chicken here.
Saute some peppers and onions with seasoning
One of my favorite Chipotle burrito bowl ingredients are the sauteed veggies – I often ask for extra! For these, simply slice up two bell peppers – any color, and a medium yellow onion. Add to a large skillet with some olive oil, and saute until they soften and the onions become translucent.
Season the peppers and onion with chili powder, cumin and salt. I have also used Trader Joe’s Chili Lime Seasoning.
Step 1 for Assembling your Burrito Bowl Meal Prep
Start with approximately 1 cup of cauliflower rice on the bottom of your meal prep container. I tend to buy my cauliflower rice in the frozen food section, where it is already prepared. However, if you would like to make your own, Kellie over at Suburban Soapbox has a post on How to Make Cauliflower Rice 3 Ways.
After your layer of cauliflower rice, add the chicken and sauteed peppers and onions. Feel free to put them into the container any way you wish. (They don’t have to be in lines like this. I did this simply to demonstrate the different ingredients for photography purposes.)
Get the Tools: I absolutely love these glass meal prep containers. In fact, I created a post specifically on the Best Meal Prep Containers that I use and love. I listed the link to buy these containers (Amazon) in the post.
Next ingredients: Corn, Pico de Gallo Salsa and Black Beans
The next ingredients are corn – you can use either fresh, grilled corn (great in the summer time!), or frozen corn. Next, Pico de Gallo Salsa – I have a great recipe for Classic Pico de Gallo Salsa that comes together in minutes. Lastly, black beans. These are simple, canned lower-sodium black beans that have been rinsed.
You could also use my Black Bean Corn Salsa as an option to the corn and black beans.
Last Ingredients: Avocado, Lime and Cilantro
I personally LOVE fresh avocado, but feel free to also use guacamole. My Loaded Guacamole recipe tastes amazing and is very easy to make. Another topping option would be my Homemade Taco Sauce recipe, Chipotle Sauce recipe or my Creamy Salsa Dressing recipe, which is just 15 calories a serving!
Slice up a lime to squeeze for later, and top with a bit of cilantro. Obviously, if you do not care for cilantro, feel free to leave out.
Want some other topping ideas for your Chicken Burrito Bowl? These are some of my favorites:
- Black Bean Corn Salsa (sub this in for the corn and black beans!)
- Pineapple Mango Salsa
If you loved this delicious Burrito Bowl Recipe, then check out some of my other healthy dinner recipes:
- Cauliflower Chicken Fried Rice
- Cauliflower Shrimp Fried Rice
- Healthy Taco Stuffed Peppers
- Stuffed Taco Zucchini Boats
- Healthy Shrimp Tacos
- Baked Chicken Tacos
- Easy Shredded Chicken Enchiladas
- Healthy Unstuffed Peppers
Here’s the recipe for my delicious Chicken Burrito Bowl Recipe:
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Chicken Burrito Bowl Recipe
Equipment
- Meal Prep Containers Fantastic for prepping healthy lunch and dinners for when you want to make healthier choices.
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
Ingredients
- 4 cups cauliflower rice cooked to package directions
- 2 cups 4 oz. Slow Cooker Mexican Shredded Chicken
- 2 cups peppers and onions, sliced sauteed
- 1 cup frozen corn thawed
- 1 cup pico de gallo salsa
- 1 cup black beans drained and rinsed
- 1 cup avocado, sliced about 1 large avocado
Optional Toppings:
- Sliced lime for lime juice
- Chopped fresh cilantro
Instructions
- Cook the Slow Cooker Mexican Shredded Chicken according to the recipe above.
- Slice 2 bell peppers and 1 medium yellow onion. Add to a large skillet with 1 Tbsp. olive oil. Saute over medium high heat. Sprinkle with 1 tsp. of chili powder and 1/2 tsp. cumin. Saute for approximately 10 minutes or until the peppers become soft and the onion becomes translucent.
- For assembling the burrito bowls: Add the cauliflower rice to the bottom of the container. Next, add the chicken, sauteed vegetables, corn, salsa, black beans and avocado. Add the sliced lime and cilantro to the top, if desired.
- For reheating: Microwave for increments of 60 seconds. Stop to stir, and add another 30 seconds if necessary.
- Individual burrito bowl meal prep containers will keep for up to 5-6 days refrigerated in air-tight containers.
I’m going to have to try this, it looks so good!
Hi Erin!
This chicken burrito bowl recipe looks so yummy! I’m slightly obsessed with Chipoltle’s burrito bowls, and this looks like a delicious, homemade version!
I also wanted to let you know that I featured this recipe on my “49 Easy, Healthy and Nut-Free School Lunch Ideas” post round-up, with full credit back to you and your wonderful website.
Thanks for sharing such a great recipe with us!
-Cherelle
This looks really good and would be great for my teen for school!
http://www.chezmireillefashiontravelmom.com
What a great recipe and ideas for serving! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
This looks delicious and something I would actually get excited about eating for lunch! TFS!