These lower carbs chicken burrito bowls can be made quickly – especially if you’re using pre-cooked chicken! Healthy, delicious and great for leftovers the next day.
This is a sponsored post for SheSpeaks and Rubbermaid®.
We’re heading into a new week, which includes another meal plan. This week, we’re trying to cut back on carbs and over the top snacking. The nice thing about our meal planning is lunch tends to be planned out too – we cook enough for leftovers, and everything goes into food storage containers as soon as dinner is over.
A few weeks ago, I tried riced cauliflower. I was pretty skeptical at first, but when I tried it I was totally on board. Now I’m curious where else I can cut carbs. But for this week, I’ll settle for cutting the rice out of my burrito bowl. Oh and swapping vending machine snacks for fruit.
I’ve mentioned burrito bowls in past meal planning posts, but I’ve never shared what we put in the bowl! My husband once ordered a burrito bowl from a restaurant near my office – and we started making our own the following week. They are so good, and just as great the day after for lunch.
Ingredients for Chicken Burrito Bowls
1.5 pounds of chicken, diced
Taco or fajita seasoning (we switch this up every time we cook this recipe)
Riced cauliflower
Black beans, drained
Avocado or guacamole
How to make:
Cook your chicken in a skillet until it’s almost cooked through, and add the seasoning to finish the cooking. In a small pan, warm the black beans. Heat the riced cauliflower. And then arrange.
Riced cauliflower goes into your bowl first, followed by the black beans and then the chicken. Add avocado slices (or guacamole) to the top – and ENJOY!
Depending on the amount of chicken you cook, you could have more than 4 servings. We always have 2 servings leftover and use the Rubbermaid BRILLIANCE containers for leftovers. The containers are leak-proof, which is great for my work bag.
I use these containers for snacks too. I mentioned I’m trying to cut back on the carb-y snacks, so this week I’ve purchased a LOT of fruit and I’ve cut everything and put them in containers for easy access in the evenings. I have no desire to cut watermelon on Tuesday night when I have a dozen things happening. Also, both kids love strawberries, and if I don’t have things cut up RIGHT NOW, heads explode (or my daughter thinks she’s starving.) The Rubbermaid containers are air tight and perfect for snacks – or meal prep.
See how pretty everything is? And how easy it is to see the food since the containers are so crystal clear? Also, how impressed are you by how easily the containers stack?
I’m also a fan of how air tight everything gets – so food lasts longer. When you press down on the lid, you can hear the air being pushed out. (I even shot a quick video.)
Other chicken recipes to try:
- Weight Watchers-friendly Greek Chicken Sandwiches
- Healthy and Quick One Pan Orange Garlic Chicken Recipe
- Simple Tomato Juice Baked Chicken
- Slow cooker rotisserie chicken
- How to pre-cook chicken (and additional chicken recipes)
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Oh I am so trying this! I need recipes like this and it sounds delish! Trying to avoid carbs!
I have not gotten on the cauliflower train. I need to surprise my kids with this one day.
We do eat left overs often. I like to prep food as much as possible in advance to making cooking go faster.
I will use these excellent boxes to store fruit, salad and vegetable rice.
I love these Rubbermaid Brilliance containers. I use them for separating my meals for the week.
This dish looks delicious! And we’re the same, leftovers go directly to food storage containers too, ready for packed lunch the next day (or days!). So convenient.
We always eat leftovers! My best meal planning tip is to make enough for the next day’s lunch.
THOSE CONTAINERS ARE BOMB!!!! I need them! Actually running out to get them for our leftovers tonight- no joke. We are forever looking for better fridge storage. Also… need to try these bowls. I am pretty sure my family would leave no leftovers behind!
Yes, we do eat leftovers. My tip is to double up on recipes for leftovers or use the crockpot to save time and cleanup
Yes, I do eat the leftovers as much as possible. My tipis to use leftover veggies / meat to create a stew or soup.
THis dish looks soooooo tasty! Yum! Love these containers too– perfect for meal planning. My best meal planning tip? Make a schedule that includes a rainbow of vegetables!
That looks delicious! We eat a lot of leftovers so these would be handy!
Oh I love eating leftovers for lunch the next day!!! As for meal tips…sometimes I will double a recipe and freeze one! Its nice on those busy nights to still have a decent meal ready to pop in the oven!
Yes i use and store leftovers on my Rubbermaid containers. I could use this new amazing containers.
I totally have leftovers. Some times I cook extra just so that I can the leftovers.
Yes, we eat lots of left overs. My best tip is to make something everyone likes and if it’s something you can freeze, try to make extra.
We do eat left overs. I have to make extra because my son tends to eat a lot more than normal sometimes
I’m not big on eating leftovers, but I love leftover soups.
I eat leftovers for work every day and for dinner we have leftovers quite often through the week. With three kids, their activities plus, my two jobs, when I cook, I cook BIG to ensure we have leftovers on our hectic days 😀
Well I missed the giveaway, but these containers are awesome! And that dish looks yummy. Thanks for sharing 🙂