Cauliflower Rice Burrito Bowl with Chicken & Peppers – A Fresh, Flavor-Packed Weeknight Meal

If you’re craving a burrito bowl without the heavy carbs, this Cauliflower Rice Burrito Bowl with Chicken & Peppers delivers the same satisfaction in a lighter, veggie-powered way. It’s colorful, hearty, and easy to pull together on a busy evening. You’ll get juicy seasoned chicken, sweet sautéed peppers and onions, and a bright bed of cauliflower rice that soaks up all the flavor.

Top it with your favorite burrito fixings, and you’ve got a bowl that tastes like takeout—only fresher.

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Cauliflower Rice Burrito Bowl with Chicken & Peppers – A Fresh, Flavor-Packed Weeknight Meal

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• For the chicken: 1.25 lb boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 1 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4–1/2 tsp chipotle powder or cayenne (optional, for heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Juice of 1/2 lime
• For the peppers and onions: 1 tbsp olive oil
• 1 large red bell pepper, thinly sliced
• 1 large yellow or orange bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1/2 tsp kosher salt
• 1/2 tsp oregano
• Freshly ground black pepper
• For the cauliflower rice: 1 large head cauliflower, riced (or 4 cups store-bought riced cauliflower)
• 1 tbsp olive oil or avocado oil
• 1 small garlic clove, minced
• 1/4 tsp ground cumin
• 1/4 tsp salt
• Juice of 1/2 lime
• 2 tbsp chopped cilantro (optional)
• Toppings (mix and match): 1 avocado, sliced or mashed
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh, frozen, or fire-roasted)
• 1/2 cup black beans, rinsed and drained
• Salsa or pico de gallo
• Greek yogurt or sour cream
• Shredded cheddar or cotija cheese
• Fresh cilantro, lime wedges, hot sauce

Instructions

• Season the chicken. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, chipotle powder (if using), salt, pepper, and lime juice.Set aside while you prep the vegetables.
• Cook the peppers and onions. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions, season with salt, oregano, and pepper, and cook 6–8 minutes, stirring occasionally, until softened with some char on the edges. Transfer to a plate.
• Sear the chicken. In the same skillet, add the seasoned chicken in a single layer.Cook 5–7 minutes, stirring once or twice, until browned and cooked through. If the pan looks dry, add a splash of water to lift the browned bits. Return the peppers and onions to the pan, toss, and keep warm over low heat.
• Cook the cauliflower rice. In a separate large skillet, heat 1 tbsp oil over medium heat.Add garlic and cook 30 seconds. Stir in riced cauliflower, cumin, and salt. Sauté 4–6 minutes until tender but not soggy.Finish with lime juice and cilantro. Taste and adjust salt.
• Assemble the bowls. Add a bed of cauliflower rice to each bowl. Top with chicken, peppers, and onions.Add your favorite toppings: avocado, tomatoes, corn, beans, salsa, yogurt or sour cream, cheese, cilantro, and a squeeze of lime.
• Serve. Finish with hot sauce if you like heat. Eat right away while everything is warm and fresh.

What Makes This Special

This bowl brings the best parts of a classic burrito—savory protein, peppers, spices, and zesty toppings—without the heaviness. Cauliflower rice keeps things light while still feeling satisfying. The seasoning is simple but bold, and the textures are spot on: tender chicken, crisp-tender peppers, creamy avocado, and a little crunch from fresh garnishes.

It’s also flexible.

You can make it low-carb, dairy-free, or high-protein with a few easy tweaks. Everything cooks in about 30 minutes, and it tastes great for meal prep. In short, it’s a weeknight win that doesn’t taste like a compromise.

Ingredients

• For the chicken:
  • 1.25 lb boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 1 tbsp olive oil
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4–1/2 tsp chipotle powder or cayenne (optional, for heat)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Juice of 1/2 lime
• For the peppers and onions:
  • 1 tbsp olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow or orange bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/2 tsp kosher salt
  • 1/2 tsp oregano
  • Freshly ground black pepper
• For the cauliflower rice:
  • 1 large head cauliflower, riced (or 4 cups store-bought riced cauliflower)
  • 1 tbsp olive oil or avocado oil
  • 1 small garlic clove, minced
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • Juice of 1/2 lime
  • 2 tbsp chopped cilantro (optional)
• Toppings (mix and match):
  • 1 avocado, sliced or mashed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels (fresh, frozen, or fire-roasted)
  • 1/2 cup black beans, rinsed and drained
  • Salsa or pico de gallo
  • Greek yogurt or sour cream
  • Shredded cheddar or cotija cheese
  • Fresh cilantro, lime wedges, hot sauce

Instructions

1. Season the chicken. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, chipotle powder (if using), salt, pepper, and lime juice.

   Set aside while you prep the vegetables.

2. Cook the peppers and onions. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions, season with salt, oregano, and pepper, and cook 6–8 minutes, stirring occasionally, until softened with some char on the edges. Transfer to a plate.
3. Sear the chicken. In the same skillet, add the seasoned chicken in a single layer.

   Cook 5–7 minutes, stirring once or twice, until browned and cooked through. If the pan looks dry, add a splash of water to lift the browned bits. Return the peppers and onions to the pan, toss, and keep warm over low heat.

4. Cook the cauliflower rice. In a separate large skillet, heat 1 tbsp oil over medium heat.

   Add garlic and cook 30 seconds. Stir in riced cauliflower, cumin, and salt. Sauté 4–6 minutes until tender but not soggy.

   Finish with lime juice and cilantro. Taste and adjust salt.

5. Assemble the bowls. Add a bed of cauliflower rice to each bowl. Top with chicken, peppers, and onions.

   Add your favorite toppings: avocado, tomatoes, corn, beans, salsa, yogurt or sour cream, cheese, cilantro, and a squeeze of lime.

6. Serve. Finish with hot sauce if you like heat. Eat right away while everything is warm and fresh.

Keeping It Fresh

For meal prep, store components separately. Keep the chicken and peppers in one container and the cauliflower rice in another.

Toppings like avocado and tomatoes should be added fresh at serving time so they don’t get mushy or brown.

Refrigerate cooked components for up to 4 days. Reheat chicken/peppers and cauliflower rice gently on the stovetop with a splash of water or in the microwave in short bursts, stirring between intervals. If you want to freeze, skip the avocado and fresh toppings; freeze the chicken/pepper mix and the cauliflower rice in airtight containers for up to 2 months.

Health Benefits

• Lower in carbs and calories: Cauliflower rice gives you the burrito bowl feel with fewer carbs and calories than regular rice.
• High in protein: Chicken provides lean protein to keep you full and support muscle recovery.
• Packed with fiber and micronutrients: Peppers, onions, tomatoes, beans, and cauliflower bring fiber, vitamin C, folate, and antioxidants.
• Customizable for dietary needs: Make it dairy-free by skipping cheese and sour cream, or keep it keto by omitting beans and corn.
• Better-for-you fats: Avocado and olive oil offer heart-friendly monounsaturated fats.

What Not to Do

• Don’t overcrowd the pan. If the chicken steams instead of sears, it will turn pale and rubbery.

  Cook in batches if needed.

• Don’t overcook the cauliflower rice. It should be tender with a little bite. Overcooking makes it soggy and sulfurous.
• Don’t skip seasoning and acid. Salt and lime juice make the flavors pop. Without them, the bowl can taste flat.
• Don’t add all toppings ahead of time for meal prep. Avocado, tomatoes, salsa, and dairy should go on right before eating.
• Don’t forget texture. Balance creamy (avocado, yogurt) with crisp (fresh veggies) and juicy (salsa) for a satisfying bowl.

Variations You Can Try

• Southwest steak bowl: Swap chicken for thinly sliced skirt steak.

  Quick-sear over high heat and slice against the grain.

• Chipotle shrimp: Use peeled shrimp, seasoned the same way. Cook 2–3 minutes per side until opaque.
• Veggie-loaded: Add zucchini, mushrooms, or roasted sweet potatoes. For a fully vegetarian bowl, use black beans or tofu for protein.
• Cilantro-lime crema: Blend Greek yogurt, lime juice, cilantro, a pinch of salt, and a splash of water for a drizzle.
• Spicy verde: Replace red salsa with salsa verde and add pickled jalapeños for a tangy kick.
• Cheesy bake: Assemble chicken, peppers, and cauliflower rice in a baking dish, sprinkle cheese on top, and broil until melted and bubbly.
• Cauli-brown rice mix: If you want more carbs but still lighter than all rice, mix half brown rice with half cauliflower rice.

FAQ

Can I use frozen cauliflower rice?

Yes.

Don’t thaw it first. Add straight to a hot skillet with oil and cook over medium-high heat to evaporate moisture quickly. Season and finish with lime and cilantro.

What cut of chicken works best?

Boneless, skinless thighs are the most forgiving and stay juicy.

Breasts work well too—just avoid overcooking. Bite-size pieces cook evenly and fast.

How do I make it spicier?

Add more chipotle or cayenne to the chicken, use a hot salsa, and finish with a dash of your favorite hot sauce. Pickled jalapeños also bring heat and acidity.

Can I make this dairy-free?

Absolutely.

Skip cheese and sour cream, and use dairy-free yogurt if you want a creamy topping. Everything else stays the same.

How do I keep the peppers crisp-tender?

Cook over medium-high heat and don’t stir constantly. Let them sit for a minute to char, then toss.

Pull them off the heat as soon as they’re tender but still vibrant.

Is it good for meal prep?

Yes. Store the chicken/peppers and cauliflower rice separately for up to 4 days. Add fresh toppings after reheating for the best texture and flavor.

What if I don’t have all the spices?

A quality taco or fajita seasoning works in a pinch.

Taste as you go and adjust salt and lime to balance the flavors.

Wrapping Up

This Cauliflower Rice Burrito Bowl with Chicken & Peppers is simple, flexible, and full of bold flavor. It turns weeknight ingredients into something bright and satisfying, no heavy lifting required. Keep the components on hand, and you can throw this together anytime you want a fresh, filling bowl that checks all the boxes—taste, texture, and nutrition.