Meal Prep Keto Chicken Burrito Bowls

Meal Prep Keto Chicken Burrito Bowls bring all the fun of a loaded burrito bowl—spiced chicken, cauliflower rice, fresh toppings—without the tortilla or carb-heavy rice. These bowls are designed for busy weeks: make a batch once, portion into containers, and enjoy grab-and-go keto lunches or dinners that actually keep you full.​

Instead of regular rice and beans, this version leans on cauliflower rice, avocado, cheese, and plenty of lean protein to hit your macros. Each bowl layers flavors and textures—warm seasoned chicken, zesty cauliflower rice, crunchy peppers, and creamy toppings—so it feels fresh even when prepped ahead.​

Why you’ll love these bowls

• High in protein from chicken, cheese, and optional Greek yogurt, ideal for fat loss and muscle maintenance.​
• Low in net carbs by swapping regular rice for cauliflower rice and skipping tortillas.​
• Perfect for meal prep: bowls store well, reheat easily, and can be customized per container.​
• Mexican-inspired flavors that perform very well on Pinterest in bowl and meal prep niches.​

Ingredients

For the chicken:

• Boneless, skinless chicken breasts or thighs
• Olive or avocado oil
• Chili powder
• Cumin
• Garlic powder
• Paprika
• Salt and pepper​

For the cauliflower rice base:

• Riced cauliflower (fresh or frozen)
• Olive oil or butter
• Cumin
• Garlic powder
• Onion powder
• Salt and pepper
• Lime juice
• Chopped cilantro​

Toppings (mix and match):

• Shredded cheddar or Mexican blend cheese
• Diced bell peppers
• Diced tomatoes or salsa
• Sliced avocado or guacamole
• Chopped cilantro
• Sour cream or Greek yogurt
• Jalapeño slices, lime wedges​

Step-by-step instructions

1. Cook the seasoned chicken
   • Cut chicken into bite-sized pieces or strips and toss with chili powder, cumin, garlic powder, paprika, salt, and pepper.​
   • Heat oil in a large skillet over medium-high heat and cook chicken until browned and cooked through, then set aside.​
2. Make cilantro-lime cauliflower rice
   • In the same or a clean skillet, heat oil and add riced cauliflower.​
   • Season with cumin, garlic powder, onion powder, salt, and pepper, cooking until tender but not mushy.
   • Turn off heat and stir in lime juice and chopped cilantro.​
3. Prep toppings
   • While the chicken and rice cook, chop bell peppers, tomatoes, cilantro, and avocado.​
   • Shred cheese and prepare salsa, sour cream or Greek yogurt, and any extra toppings you like.
4. Assemble the burrito bowls
   • For meal prep, divide cauliflower rice among meal prep containers.​
   • Top each with a portion of chicken, peppers, tomatoes or salsa, cheese, and cilantro.
   • Add avocado and dairy toppings in separate compartments or small sauce cups to keep them fresh.​
5. Serve now or store for later
   • For same-day meals, serve bowls warm with avocado, sour cream/Greek yogurt, and lime wedges.​
   • For meal prep, cool bowls, cover, and refrigerate. Add fresh avocado just before eating.​

Tips, swaps, and storage

• Use chicken thighs for juicier bowls that reheat especially well.​
• Make it spicier by adding chipotle chili powder or a spoonful of chipotle in adobo to the chicken seasoning.​
• For extra protein, add a little shredded cheese and Greek yogurt instead of sour cream.​
• Store bowls in the fridge for 3–4 days; reheat chicken and cauliflower rice in the microwave, then top with fresh avocado and cold toppings.