Low Carb Chicken Burrito Bowls
These Low Carb Chicken Burrito Bowls are the perfect weeknight meal! Juicy chicken, charred peppers, and spicy guacamole make these bowls beyond delicious!
Servings: 4 servings
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
Nothing beats great guac! Here are a few of my favorite recipes:
- 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!