These Low Carb Chicken Burrito Bowls are the perfect weeknight meal! Juicy chicken, charred peppers, and spicy guacamole make these bowls beyond delicious!
Dinner Within Reach
I said it before and I’ll say it again: there is a way to get dinner on the table in minutes. Yes… minutes!
When the components are already prepared, it’s easy to assemble a delicious meal based on your mood. This especially holds true if you’re making a bowl. It’s one of my favorite weeknight meals: protein, some type of grain, vegetables, and a delicious sauce. A scoop here and a scoop there. Dinner… In minutes!
Read on to learn how I make one of my favorite meals in a bowl!
Chicken Burrito Bowls
Burrito bowls are one of my favorites. They have a little bit of everything: spice, acidity, heat, and…GUAC.
Let’s talk about how to make them!
How To Make A Low Carb Chicken Burrito Bowl
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
The following items are what I like to include in my burrito bowls:
- Marinated Chicken: My marinade includes smoky, salty, and acidic flavors, which offer the perfect balance for a Mexican-inspired bowl.
- Roasted Vegetables: Normally in a burrito bowl, I’ll stick to peppers and onions. You could easily add whatever your favorites are though! I like to season mine with olive oil and spices before they get a roast in the oven.
- “Grains”: I use quotation marks because this bowl features a low-carb option… Cauliflower rice! I like switching up the “carb“ that I use in these bowls, especially considering my husband is Type 1 Diabetic. We try to eat as low-carb as possible in our house, which means little to no processed grains.
- Guac! A non-negotiable in a Mexican-inspired bowl. You can easily turn up the volume and make your favorite fancy guac such as my Charred Poblano and Corn Guacamole or my Spicy Guacamole. Or else take a shortcut… try adding a tablespoon of your favorite salsa along with some lime juice, cilantro, and cumin to one mashed-up avocado. Insta-Guac!
- Cheese: I love using Cotija cheese in this bowl. It’s considered the Mexican version of Parmesan cheese, and it delivers on major flavor.
- Sauce! Salsa, sour cream, and your favorite hot sauce – add it all!
Dinner In Minutes
The beauty of recipes like this is that so many of the components can be prepared in advance. Everything should keep great in your refrigerator over the course of a week, so if you prep on a Sunday, you can have delicious (and fast!) meals throughout the week.
Note that all of the ingredients listed in the recipe can easily be substituted for already made ingredients. So many grocers offer precooked chicken, grilled frozen peppers, or premade guacamole. All you have to do is have the right items on hand so you can toss together a delicious “semi-homemade” meal in minutes on your busiest nights.
Low Carb Chicken Burrito Bowls
Ingredients
For the marinated chicken:
- 2 lbs boneless, skinless chicken thighs
- 1/3 cup olive oil
- 1 lime, juiced and zested
- 1/4 cup cilantro, minced
- 2 cloves garlic, minced
- 1 Tbsp cumin
- 1 Tbsp dried oregano
- 1 Tbsp smoked paprika
For the peppers and onions:
- 1 red pepper, washed and sliced
- 1 yellow pepper, washed and sliced
- 1 orange pepper, washed and sliced
- 1/2 large red onion, thinly sliced
- 1/4 cup olive oil
- 1 Tbsp dried oregano
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
For the cauliflower rice:
- 12 oz bag frozen cauliflower rice
- 1 lime, juiced and zested
For the Black Beans:
- 15 oz can black beans, drained and rinsed
- 4 oz can fire-roasted green chiles
- 1 tsp cumin
- 1/4 cup liquid of choice: chicken or vegetable stock, beer, or water
To serve:
- Guacamole, see notes for recipe suggestions
- Salsa
- Sour Cream
- Hot Sauce
- Cilantro
- Lettuce
Instructions
For the marinated chicken:
- In a large bowl, combine all ingredients except for chicken for the marinade. Whisk to combine. Add chicken thighs, tossing to coat. Allow to marinate at room temperature for 30 minutes, or else in the refrigerator up to 12 hours in advance. *Move on to prep the peppers and onions as the chicken marinates.
- In a large pan, add 1/4 cup olive oil. Without crowding the pan, add the chicken thighs and cook for about 5 minutes per side. Cook until cooked through and the internal cooking temperature reaches 165 degrees. *Alternatively, you can opt to grill the chicken thighs!
- Once chicken thighs are cooked, allow to rest for 10 minutes before chopping chicken into bite-sized pieces.
For the peppers and onions:
- Preheat oven to 400 degrees.
- Add sliced peppers and onions to a large baking sheet. Drizzle with olive oil and sprinkle on herbs. Toss to thoroughly coat.
- Bake for 30-40 minutes, tossing twice over the course of the cooking time. Bake until peppers are tender and charred in spots.
For the cauliflower rice:
- Prepare cauliflower rice according to packaged instructions. Pour into a bowl to cool slightly.
- Squeeze lime juice over cauliflower rice, tossing to combine.
For the black beans:
- In a small saucepan, combine rinsed black beans, fire-roasted green chiles, cumin, and liquid, allowing to come to a simmer over medium heat.
- Once beans have cooked for about 10 minutes and are tender, use the back of a spoon to gently mash about 50% of the beans. You want them to be somewhat creamy.
To Serve:
- Spoon cauliflower rice into bowls and top with roasted peppers and onions, cubed chicken, and black beans. Top with guacamole, salsa, sour cream, cilantro, lettuce, and hot sauce.
Notes
- Charred Poblano and Corn Guacamole
- Spicy Guacamole
- Guacamole Hack: When in a pinch, simply add 1-2 tablespoons of your favorite salsa to a mashed-up avocado. Feel free to add some freshly squeezed lime juice, cumin, and salt to your liking!
I’m definitely going to try this recipe.
So happy to hear that, Beth! Hope you enjoy it! 🙂