Grilled Chicken Cauli Rice Burrito Bowl
Prep time
Cook time
Total time
Satisfy your cravings for Mexican food with this incredible Grilled Chicken Cauli Rice Burrito Bowl. Packed with fresh flavorful ingredients to satisfy your appetite!
Christina Shoemaker:
Recipe type: Entree
Cuisine: Mexican, Whole 30, Paleo, Gluten Free, Dairy Free, Sugar Free, Low Carb
Serves: 4
  • 4 chicken breasts, trimmed
  • 1 - 2 tablespoons olive oil
  • Taco Seasoning: 1 teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, ½ teaspoon dried oregano
  • Cilantro Lime Cauliflower Rice
  • ½ tablespoon ghee (you can substitute coconut oil or olive oil)
  • 1 red bell pepper, sliced into strips
  • 1 onion (white or yellow), sliced into strips
  • Pico de Gallo
  • 2 heads of romaine lettuce
  • 2 avocados, sliced
  • Creamy Avocado Dressing & Dip
  1. Pat your chicken breasts dry with a paper towel.
  2. Coat the chicken in olive oil and the Taco Seasoning spices.
  3. Grill chicken for 5-7 minutes on each side or until fully cooked. The spices will help get the outside nice and browned.
  4. Prepare your Cilantro Lime Cauliflower Rice and Pico de Gallo according to those recipe instructions.
  5. In a saute pan add your ghee, red bell pepper, and onion. Cook on medium heat for approximately 5 minutes, stirring occasionally. Remove from heat when onion and peppers are wilted.
  6. Place Cilantro Lime Cauliflower Rice in the bottom of a large bowl or divide between several bowls if you're creating individual portions.
  7. Top with chopped romaine lettuce, Pico de Gallo, avocado slices, sauteed onions and peppers, and grilled chicken.
  8. Drizzle Creamy Avocado Dressing over everything.
Recipe by The Whole Cook at