Whole30 Burrito Bowl with Guacamole
Elevate your mealtime with this vibrant and health-conscious Whole30 Burrito Bowl with Guacamole! Packed with flavorful grilled chicken seasoned with a zesty blend of spices like chili powder, cumin, and paprika, this recipe skips the grains and features cauliflower rice infused with fresh lime juice, tomatoes, and cilantro. Topped with creamy homemade guacamole bursting with avocado, jalapeño, and red onion, and finished with crisp shredded lettuce, this burrito bowl is a refreshing, guilt-free treat that’s gluten-free, dairy-free, and paleo-friendly. Perfect for busy evenings, it’s ready in under an hour and brimming with wholesome, bold flavors!
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 head cauliflower florets
- 2 tablespoons lime juice
- 1 cup diced tomatoes
- 0.5 cup chopped cilantro
- 1 large sliced avocado
- 0.25 cup finely chopped red onion
- 1 whole jalapeño, seeded and minced
- 2 tablespoons fresh lime juice for guacamole
- 0.25 teaspoon salt for guacamole
- 0.25 teaspoon black pepper for guacamole
- 2 cups lettuce, shredded
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix together olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper.
Brush the chicken breasts with the spice mixture on both sides.
Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and allow to rest while you prepare other ingredients.
Break the cauliflower florets into small even pieces, then pulse them in a food processor until they reach a rice-like consistency.
In a large skillet over medium heat, add a tablespoon of olive oil and sauté the cauliflower rice for 5-7 minutes until tender. Stir in lime juice, diced tomatoes, and chopped cilantro, and season to taste. Remove from heat.
In another bowl, mash the avocado with a fork until smooth. Stir in red onion, jalapeño, lime juice, salt, and pepper to make the guacamole.
Slice the grilled chicken breasts into strips.
To assemble the burrito bowls, start by placing a layer of cauliflower rice in each bowl, followed by sliced chicken, shredded lettuce, and a generous scoop of guacamole.
Serve fresh and enjoy your Whole30 burrito bowl!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 24.1 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
