What Makes This Recipe So Good
I love burrito bowls because they’re so easy but they’re packed full of delicious ingredients and mouth-watering flavors. This Whole30 chicken burrito bowl, for example, has an easy, creamy guacamole; moist, chipotle-seasoned chicken; a simple lime-cauliflower rice; and bright, fresh pico de gallo. If you want a sauce for your burrito bowl, try my chipotle dressing from my Whole30 Bell Pepper Nachos recipe. This is a great meal prep option. The chicken reheats well, and you can make the guacamole fresh really quickly since it’s only 3 ingredients mashed together. I like to store the components separately just to keep everything as fresh as possible, and then throw it all together and dig in! If you don’t mind cold chicken or cold cauli rice, you can pack everything together in the same containers and eat it straight out of the fridge.Chicken burrito bowls are super easy to customize. If you’re not paleo or on a Whole30 round, sprinkle a little shredded cheese on the top before serving. You can swap out the romaine with fajita-style peppers and onions. Add a dollop of sour cream (again, if you’re not paleo or on a Whole30).
Key Ingredients
Chicken – I used chicken breasts here but chicken thighs would work, too! You could also shred a rotisserie chicken if you’re not in the mood to cook.Cauliflower Rice – For a super easy Whole30 chicken burrito bowl, use frozen cauliflower rice that can be steamed in the microwave. You can also thaw the frozen rice overnight in the fridge, then cook it in the skillet as instructed below, or you can use freshly riced cauliflower.
Chef’s Tips
You can cook the cauliflower in the same skillet you used for the chicken! The rice will pick up a little of the flavors from the chicken and spice mixture. You may need to add a little water first and scrape up any browned bits of chicken that may be stuck to the bottom of the pan, but then you’re good to go!Don’t skip the “resting” step after you’ve cooked the chicken! If you cut up the chicken too soon after cooking, it won’t retain as much of the moisture and it’ll dry out faster. Keep in mind, too, that it’ll cook a little bit more as it rests. Since the food safe temperature for chicken is 165° Fahrenheit, I like to take it out of the skillet when it’s around 160°F internally. It usually reaches that 165° point while it rests.
Whole30 Recipes You Should Try Next
Whole30 Creamy Taco SoupEgg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)Whole30 Fried Chicken and Mashed Potato Bowl with Gravy65 Delicious Whole30 Recipes for the New YearCheeseburger Soup (Whole30, Paleo, Dairy-Free)Brussels Sprouts Salad (Whole30, Paleo)
