Go Back
Low-Carb Chicken Burrito Bowl Recipe
Youssef Hb

Low-Carb Chicken Burrito Bowl

This nutrient-dense Low-Carb Chicken Burrito Bowl is the perfect healthy alternative to your favorite takeout. By using tender marinated chicken thighs, zesty fresh lime, and fiber-rich cauliflower rice, this dish delivers bold, authentic Mexican-inspired flavors in a balanced meal. It is easy to prepare, quick to assemble, and makes for a perfect, family-friendly dinner that keeps your weeknights stress-free and cleanup to a minimum.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 3/4 lbs boneless, skinless chicken thighs, trimmed
  • 3 Tbsp fresh lime juice
  • 3 Tbsp olive oil, divided
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp minced garlic
  • 1 batch cauliflower rice
  • 2 ears fresh corn, cut from cobs
  • 1 1/2 cans black beans
  • 1 cup sharp shredded cheddar
  • 2 Roma tomatoes, chopped
  • 2 medium avocados, diced
  • 6 Tbsp red onion, finely chopped
  • 1/2 cup sour cream

Method
 

  1. Whisk the lime juice, 2 tablespoons olive oil, chili powder, cumin, garlic, salt, and pepper in a large mixing bowl.
  2. Add the chicken thighs to the marinade, coat thoroughly, cover, and refrigerate for at least one hour.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the marinated chicken to the skillet and cook until fully browned and cooked through, about 10-12 minutes.
  5. In a separate pan, sauté the cauliflower rice and fresh corn until tender.
  6. Assemble the bowls by layering the cauliflower rice mixture at the base.
  7. Top with cooked chicken, black beans, shredded cheddar, diced tomatoes, avocados, and red onion.
  8. Drizzle with sour cream and serve immediately.

Notes

Ensure you use fresh lime juice for the best flavor profile. For an extra kick, add chopped jalapeños or hot sauce. Store leftovers in an airtight container for up to 3 days, keeping avocados separate until serving to prevent browning.