Easy Prep, Hannah Favorite

Grilled Chicken Burrito Bowl

30 minutes


  • 4 boneless, skinless chicken breasts
  • 4 cups cauliflower rice
  • 2 Tbsp lime juice
  • 4 cups mixed greens
  • 1 cup black beans
  • 1 cup canned corn
  • 1 cup cherry tomatoes, cut into quarters
  • 4 Tbsp Greek yogurt
  • Optional: 1 red onion, 1 small avocado, 1 jalapeno pepper, sliced, chopped cilantro
  • 4 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • pinch of salt and pepper


  1. In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until the chicken is evenly coated.
  2. Heat a grill pan or outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side or until cooked through and no longer pink on the inside.
  3. Remove from the grill and let it rest for 5 minutes before slicing.
  4. In a small bowl, mix cauliflower rice with lime juice, salt, and pepper.
  5. Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
  6. Divide the remaining ingredients among 4 bowls. Garnish if desired. Enjoy!

Quick Tip

For picky kids, serve all ingredients separate on a plate and encourage them to try a bite of each item.