400-Calorie Burrito Bowl with Cilantro-Lime Cauliflower Rice (Print Version)

Flavorful low-calorie bowl with zesty cauliflower rice, seasoned chicken, and fresh Mexican-inspired toppings.

# What You’ll Need:

→ Cauliflower Rice

01 - 1.5 cups cauliflower florets
02 - 1 teaspoon olive oil
03 - 1 tablespoon fresh lime juice
04 - 2 tablespoons fresh cilantro, chopped
05 - Salt and pepper to taste

→ Chicken

06 - 3 ounces boneless, skinless chicken breast
07 - 1/4 teaspoon chili powder
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon garlic powder
10 - Salt and pepper to taste
11 - 1/2 teaspoon olive oil

→ Toppings

12 - 1/4 cup canned black beans, rinsed and drained
13 - 1/4 cup cherry tomatoes, halved
14 - 2 tablespoons diced red onion
15 - 1/4 medium avocado, sliced
16 - 1 tablespoon plain Greek yogurt, 2% or nonfat
17 - 1 tablespoon fresh cilantro leaves for garnish
18 - 1 lime wedge for serving

# How to Make It:

01 - Pulse cauliflower florets in a food processor until rice-sized pieces form
02 - Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add cauliflower rice and cook, stirring often, for 3 to 4 minutes until just tender
03 - Stir in lime juice, chopped cilantro, salt, and pepper. Remove from heat and set aside
04 - Season chicken breast with chili powder, cumin, garlic powder, salt, and pepper
05 - Heat 1/2 teaspoon olive oil in a skillet over medium heat. Cook chicken breast for 3 to 4 minutes per side until cooked through. Let rest 2 minutes, then slice or dice
06 - Place cauliflower rice in a bowl. Top with chicken, black beans, cherry tomatoes, red onion, and avocado
07 - Add a dollop of Greek yogurt, sprinkle with extra cilantro, and serve with a lime wedge

# Additional Tips::

01 -
  • The cilantro-lime cauliflower rice is so vibrant it tricks your brain into thinking you're eating something indulgent.
  • You can have this on the table in 30 minutes, which means no excuses to grab something less nutritious when you're hungry.
  • It stays filling for hours thanks to the lean protein and healthy fats, so no afternoon slump.
02 -
  • Don't skip the lime juice at the end of cooking the cauliflower rice—adding it while the pan is hot releases the aromatic oils and creates a brightness that bottled or room-temperature lime can't match.
  • The resting period for chicken isn't optional if you want it tender; those 2 minutes let the juices redistribute instead of spilling out onto your cutting board.
03 -
  • Use a food processor to rice your cauliflower instead of buying pre-riced—it's fresher, tastes better, and you control the texture completely.
  • Cook your chicken and cauliflower in separate skillets so the cauliflower rice doesn't pick up any chicken residue and loses its bright, clean flavor.
Go Back