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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.