I make these Low Carb Chicken Burrito Bowls on the kind of nights when I want big flavor without a lot of fuss. They’re colorful, filling, and flexible enough to match whatever mood I’m in. Plus, bowls just make dinner feel a little more fun.

This recipe keeps things low carb without feeling like anything is missing. You still get juicy chicken, smoky veggies, creamy guac, and plenty of spice. It’s comfort food that doesn’t slow you down.

Why This Bowl Works So Well

What I love most is how balanced everything feels. There’s heat, freshness, richness, and that little squeeze of lime that pulls it all together. Every bite has something going on.

It’s also a build-your-own situation, which means no stress at dinner. I can pile my bowl high, keep it simple, or switch things up depending on the day. That kind of freedom matters on busy nights.

Ingredients Needed for the Recipe

• Boneless chicken thighs – the main protein, juicy and flavorful once cooked.
• Olive oil – used for the marinade and roasting to keep everything tender.
• Lime juice and zest – adds brightness and balances the smoky spices.
• Garlic – brings depth and savory flavor to the chicken.
• Cumin and oregano – create that classic burrito-style seasoning.
• Smoked paprika – adds warmth and a subtle smoky note.
• Bell peppers – roasted for sweetness and a bit of char.
• Red onion – softens in the oven and adds mild bite.
• Cauliflower rice – replaces traditional grains while keeping the bowl hearty.
• Black beans – optional but great for texture and creaminess.
• Avocados – mashed into guacamole for richness.
• Cotija or similar cheese – salty and bold, sprinkled on top.
• Salsa or hot sauce – brings acidity and heat to finish.

Make-Ahead Friendly for Busy Weeks

This is one of those meals that loves a little prep. I’ll often cook the chicken and veggies ahead of time and store them separately. When dinner hits, it’s basically assembly.

The flavors actually get better as they sit. That means leftovers don’t feel sad or boring. They feel intentional, which is always a win.

How to make Low Carb Chicken Burrito Bowls?

Step 1 – Marinate the Chicken

I start by whisking together olive oil, lime juice, garlic, and all the spices. The smell alone tells you you’re on the right track. Then I toss the chicken in until every piece is coated.

Letting it sit for even a short time makes a big difference. If I have extra time, I’ll pop it in the fridge, but room temp works just fine.

Step 2 – Cook the Chicken

I cook the chicken in a hot pan without crowding it. That’s how you get those golden edges and juicy centers. Once it’s cooked through, I let it rest before chopping.

That rest time matters more than people think. It keeps the chicken tender and prevents it from drying out.

Step 3 – Roast the Vegetables

The peppers and onions go onto a sheet pan with olive oil and spices. Into the oven they go until they’re soft, caramelized, and just a little charred.

I toss them once or twice so nothing burns. The sweetness that comes out is worth the extra minute.

Step 4 – Prepare the Cauliflower Rice

I keep this simple and follow the package instructions. Once it’s warm, I stir in lime juice and a pinch of salt.

That little bit of citrus keeps it from tasting flat. It turns cauliflower into something you actually want to eat.

Step 5 – Assemble the Bowls

This is the fun part. I start with cauliflower rice, then layer on chicken, veggies, and beans if I’m using them.

Guac, cheese, salsa, and maybe hot sauce go on last. I finish with cilantro when I have it.

Simple Variations to Keep It Interesting

Sometimes I swap the chicken for shrimp or steak. The same seasoning works beautifully, just adjust cooking time. It keeps the recipe fresh without extra thinking.

I’ll also change up the veggies depending on what’s in the fridge. Zucchini, mushrooms, or even broccoli all roast nicely here.

Tips

• Don’t skip resting the chicken before cutting it.
• Roast vegetables on high heat for better flavor.
• Add lime at the end to keep flavors bright.
• Use store-bought shortcuts when time is tight.
• Season each component lightly as you go.

How I Like to Serve These Bowls

Most nights, I eat it straight from the bowl with a fork. It’s satisfying and doesn’t need anything else. That’s kind of the beauty of it.

When friends are over, I set everything out and let people build their own. It turns dinner into something relaxed and social, without extra work.

Storing and Reheating Leftovers

I keep each component in its own container in the fridge. That way nothing gets soggy or overmixed. Everything holds up well for several days.

When reheating, I warm the chicken and veggies separately. Fresh toppings like guac and salsa always go on cold, right at the end.

Print Recipe

Low Carb Chicken Burrito Bowls Recipe

Author: katie Smith Cooking Method: Baking Cuisine: Mexican Courses: Main Course Recipe Keys: F family dinner H healthy dinner Low Carb M Mexican

Difficulty: easy Prep Time 30 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 20 mins

Cooking Temp: 200  C Servings: 4 Estimated Cost: $ moderate Calories: 520

Best Season: Spring, Summer, Fall, Winter

Description

These Low Carb Chicken Burrito Bowls are the perfect weeknight meal! Juicy chicken, charred peppers, and spicy guacamole make these bowls beyond delicious! Packed with bold Mexican-inspired flavors and built on a base of cauliflower rice, they’re satisfying, healthy, and ideal for low-carb or diabetic-friendly diets.

ingredients

Servings

For the marinated chicken:

• 2 lbs boneless, skinless chicken thighs
• ¹⁄₃ cup olive oil
• 1 lime, juiced and zested
• ¹⁄₄ cup cilantro, minced
• 2 cloves garlic, minced
• 1 Tbsp cumin
• 1 Tbsp dried oregano
• 1 Tbsp smoked paprika

For the peppers and onions:

• 1 red pepper, washed and sliced
• 1 yellow pepper, washed and sliced
• 1 orange pepper, washed and sliced
• ¹⁄₂ large red onion, thinly sliced
• ¹⁄₄ cup olive oil
• 1 Tbsp dried oregano
• 1 tsp chili powder
• 2 tsp cumin
• 2 tsp garlic powder

For the cauliflower rice:

• 12 oz bag frozen cauliflower rice
• 1 lime, juiced and zested

For the black beans:

• 15 oz can black beans, drained and rinsed
• 4 oz can fire-roasted green chiles
• 1 tsp cumin
• ¹⁄₄ cup liquid of choice: chicken or vegetable stock, beer, or water

To serve:

• Guacamole (see notes for recipe suggestions)
• Salsa
• Sour Cream
• Hot Sauce
• Cilantro
• Lettuce

Instructions

For the marinated chicken:

1. In a large bowl, combine all ingredients except for chicken for the marinade. Whisk to combine. Add chicken thighs, tossing to coat. Allow to marinate at room temperature for 30 minutes, or else in the refrigerator up to 12 hours in advance.
   Move on to prep the peppers and onions as the chicken marinates.
   Mark as complete
2. In a large pan, add 1/4 cup olive oil. Without crowding the pan, add the chicken thighs and cook for about 5 minutes per side. Cook until cooked through and the internal cooking temperature reaches 165°F.
   Alternatively, you can opt to grill the chicken thighs!
   Mark as complete
3. Once chicken thighs are cooked, allow to rest for 10 minutes before chopping chicken into bite-sized pieces.
   Mark as complete

For the peppers and onions:

1. Preheat oven to 400°F (200°C).
   Mark as complete
2. Add sliced peppers and onions to a large baking sheet. Drizzle with olive oil and sprinkle on herbs. Toss to thoroughly coat.
   Mark as complete
3. Bake for 30–40 minutes, tossing twice over the course of the cooking time. Bake until peppers are tender and charred in spots.
   Mark as complete

For the cauliflower rice:

1. Prepare cauliflower rice according to packaged instructions. Pour into a bowl to cool slightly.
   Mark as complete
2. Squeeze lime juice over cauliflower rice, tossing to combine.
   Mark as complete

For the black beans:

1. In a small saucepan, combine rinsed black beans, fire-roasted green chiles, cumin, and liquid, allowing to come to a simmer over medium heat.
   Mark as complete
2. Once beans have cooked for about 10 minutes and are tender, use the back of a spoon to gently mash about 50% of the beans. You want them to be somewhat creamy.
   Mark as complete

To Serve:

1. Spoon cauliflower rice into bowls and top with roasted peppers and onions, cubed chicken, and black beans. Top with guacamole, salsa, sour cream, cilantro, lettuce, and hot sauce.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 bowl

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 31gg48%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 125mgmg42%

Sodium 620mgmg26%

Potassium 1120mgmg32%

Total Carbohydrate 28gg10%

Dietary Fiber 10gg40%

Sugars 6gg

Protein 38gg76%

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Calcium 8 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Charred Poblano and Corn Guacamole: Try this smoky, flavorful version for an elevated touch.
• Spicy Guacamole: Add jalapeño or habanero for extra heat.
• Guacamole Hack: In a pinch, mix mashed avocado with 1–2 Tbsp salsa, lime juice, cumin, and salt for instant guac!
• Make Ahead: All components store well for up to 5 days—perfect for weekly meal prep.

Keywords: low carb burrito bowl, chicken burrito bowl, keto burrito bowl, cauliflower rice bowl, healthy Mexican dinner