Chicken and Cauliflower Rice Bowls
Chicken and Cauliflower Rice Bowls are packed with bold flavors, crisp textures, and wholesome ingredients, all in one satisfying meal.
I love making taco bowls with cauliflower rice when I'm craving something Mexican but don't want to load up on carbs! Plus, they're endlessly customizable with your favorite toppings, proteins, or whatever else you like.
This delicious Chicken Cauliflower Rice Bowl combines marinated chicken, black beans, corn, roasted veggies, and the most delicious creamy cilantro avocado sauce for the perfect rice bowl.
Serve it up as a low-carb alternative to burrito bowls, wrap it in a tortilla for tacos, or enjoy it just as it is! These bowls are great for a meal-prep-friendly dish or an easy weeknight dinner. And they're ready in 45 minutes!
Looking for more healthy bowl recipes? Try these Rotisserie Chicken Taco Bowls or Fish Taco Bowls!
Building the Perfect Chicken Cauliflower Rice Bowl
This bowl is loaded with fresh ingredients and simple seasonings! Check the recipe card below for full details, but here’s a quick look at what you’ll need:
- Boneless skinless chicken thighs or breasts: Thighs stay extra juicy, but chicken breasts work just as well if you prefer a leaner option.
- Taco or fajita seasoning: Adds a smoky, slightly spicy flavor to the chicken and veggies. You can use store-bought or make your own taco seasoning or fajita seasoning.
- Veggies: I use a mix of bell peppers and red onion, but you could really use any type of vegetables you like, as long as they cook around the same amount of time!
- Cauliflower rice: You'll need 3 cups of plain riced cauliflower.
- Toppings: I used drained and rinsed black beans and corn, shredded lettuce, and pico de Gallo. You can also add a little guacamole, crumbled cotija cheese, or tomato and cucumber salad with corn if you like!
- Creamy avocado cilantro sauce: Made with Greek yogurt, avocado, lime juice, fresh cilantro, and a kick of jalapeño for a bright and flavorful drizzle.
What’s the best way to cook cauliflower rice?
Cauliflower rice cooks quickly! You can sauté it in a pan with a little olive oil and garlic for extra flavor or microwave it for a quick and easy option. If using frozen cauliflower rice, let it cook a few extra minutes to remove excess moisture.
Can I use regular rice instead of cauliflower rice?
Yes! If you prefer, swap in white rice, brown rice, or even quinoa. Just cook it separately and assemble the bowls the same way.
How to Make Chicken and Cauliflower Rice Bowls
Making these bowls is super simple! Here’s the rundown:
Marinate the Chicken and Veggies: Toss the chopped chicken, peppers, and onions with taco seasoning, lime juice, and a little oil. Let it sit while you prep everything else.
Make the Sauce: Blend Greek yogurt, avocado, lime juice, cilantro, jalapeño, and seasonings until smooth. Adjust to taste.
Roast Everything: Spread the chicken and veggies on a baking sheet and roast until cooked through. Broil for a couple of minutes at the end for a little char!
Assemble the Bowls: Toss cauliflower rice with cilantro, then layer with black beans, corn, lettuce, pico de gallo, and the roasted chicken and veggies. Drizzle with the avocado sauce and dig in!
Can I grill the chicken instead of roasting it?
Yes! If you prefer a smoky, charred flavor, grilling is a great option. Just marinate the chicken and cook it over medium heat for a few minutes per side until fully cooked. You can also grill the peppers and onions for extra depth of flavor.
How spicy is this recipe?
This dish has just a little heat from the taco seasoning and jalapeño in the sauce, but it’s easy to adjust. For more spice, leave the seeds in the jalapeño or add a dash of cayenne to the chicken. If you prefer a milder flavor, use less seasoning or swap the jalapeño for a mild green chili. I also have a creamy avocado dressing without jalapeño that would be just as good on these bowls!
How can I make the sauce thinner?
If the avocado cilantro sauce is too thick, simply add a little water or extra lime juice until you reach your desired consistency. Blending for an extra few seconds can also help smooth it out.
Make-Ahead Option
Save time by slicing the peppers, onions, and chicken in advance. Store them in the fridge with the marinade, so when it’s time to cook, all you have to do is roast everything!
Swaps and Tips
Need to customize the recipe? Here are some easy swaps and pro tips!
- Make it dairy-free: Swap Greek yogurt for dairy-free yogurt or blend the sauce with extra avocado instead.
- Taco night twist: Skip the bowls and use the chicken and veggies to fill tacos or burritos instead!
- Customize the cauliflower rice: If plain cauliflower rice feels a little bland, try Mexican cauliflower rice or cilantro lime cauliflower rice!
What's the best way to serve these bowls?
While these bowls are a full meal on their own, here are a few great sides or add-ons:
- Roasted sweet potatoes: Add a side of crispy roasted sweet potatoes for an extra boost of flavor and fiber.
- Tortilla chips: A handful of crunchy tortilla chips make a great addition for dipping into the creamy sauce.
- Eggs for breakfast: Turn leftovers into a breakfast scramble by reheating the chicken and veggies with eggs!
Frequently Asked Questions
Here's what people usually ask about these bowls:
How do I store leftovers?
- Fridge: Store everything separately in airtight containers for up to 4 days.
- Freezer: The cooked chicken and veggies can be frozen for up to 3 months. For best results, freeze without the sauce and fresh toppings.
How do I reheat leftovers?
- Stovetop: Warm the chicken and veggies in a skillet over medium heat with a splash of broth or water.
- Microwave: Heat in short increments, stirring in between, until warmed through. Add the sauce and fresh toppings after reheating.
Can I make the sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance and stored in the fridge in an airtight container. Since avocados can brown over time, press a piece of plastic wrap directly onto the surface before sealing the lid to help keep it fresh.
More Bowls You'll Love
These are so good and packed with all the good stuff!
Chicken and Cauliflower Rice Bowls
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Ingredients
- 1 lb boneless skinless chicken thighs, trimmed (or breasts)
- 1 tbsp olive oil
- 2 limes, juiced
- 1 red onion, sliced thin
- 2 bell peppers, sliced thin
- 3 cups cauliflower rice (cooked)
- 1/4 cup cilantro, chopped
- 2 cups canned black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded lettuce
- 1 cup pico de gallo
Sauce
- 1/2 cup nonfat Greek yogurt
- 1/2 avocado
- 2 tbsp lime juice
- 1/2 cup cilantro
- 1 jalapeno, seeded
- 1 clove garlic
- 1/2 tsp onion powder
- Salt and pepper to taste
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Instructions
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Chop the chicken into bite size pieces.Toss the chicken, red onion, and bell peppers with the olive oil, lime juice, and taco seasoning. Marinate for 15-30 minutes. While the chicken marinates, make the sauce by blending the yogurt, avocado, lime juice, olive oil, cilantro, jalapeno, garlic, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Spread out the chicken, peppers, and onions in a single layer on the baking sheet. Cook for 10-12 minutes or until the chicken is just about cooked through and veggies are tender crisp. Turn up to broil and cook for 2-3 more minutes to brown.
Equipment
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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