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A vibrant Low-Calorie Chicken Burrito Bowl with sautéed chicken, black beans, corn, and fresh vegetables over cauliflower rice.

Low-Calorie Chicken Burrito Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups cauliflower rice, fresh or frozen
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup cherry tomatoes, halved
  • 1 medium green bell pepper, diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime , cut into wedges
  • 4 tbsp plain non-fat Greek yogurt

Method
 

  1. In a medium bowl, combine the chicken cubes with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté until the internal temperature reaches 165°F (74°C), approximately 8 to 10 minutes. Remove chicken from the skillet and set aside.
  3. Add the cauliflower rice to the same skillet. Sauté for 3 to 5 minutes over medium heat until tender but firm.
  4. Divide the sautéed cauliflower rice evenly among four serving bowls.
  5. Layer each bowl with equal portions of the cooked chicken, black beans, corn, cherry tomatoes, diced bell pepper, and red onion.
  6. Garnish each bowl with chopped cilantro and a tablespoon of Greek yogurt as a low-calorie sour cream substitute.
  7. Serve immediately with a lime wedge for fresh acidity.