Follow these step-by-step instructions to build your perfect Cauliflower Rice Chicken Burrito Bowl. For best results, prepare your ingredients (chopping, measuring) before you begin cooking. This is known as “mise en place” and makes the process smooth and enjoyable.

Step 1: Prepare and Season the Chicken
First, ensure your chicken breasts are patted dry with a paper towel; this is key to getting a good sear. Cut the chicken into uniform, bite-sized 1-inch cubes. Place the chicken pieces in a medium-sized bowl. In a separate small bowl, combine all the chicken seasonings: chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and the optional cayenne pepper. Whisk them together to ensure they are evenly mixed. Sprinkle this spice blend over the chicken cubes. Use your hands or a spoon to toss the chicken thoroughly, making sure every piece is generously coated in the spices. Set aside to marinate for at least 10-15 minutes at room temperature, which allows the flavors to penetrate the meat.

Step 2: Cook the Chicken to Perfection
Place a large skillet or non-stick pan over medium-high heat and add the 1 tablespoon of avocado oil. Allow the oil to get hot until it shimmers slightly. Carefully add the seasoned chicken to the pan in a single layer, being cautious not to overcrowd it. If necessary, cook the chicken in two batches. Let the chicken cook undisturbed for 3-4 minutes per side. This allows a beautiful, golden-brown crust to form. Continue to cook, stirring occasionally, for a total of 7-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

Step 3: Prepare the Cauliflower Rice
If you are using a whole head of cauliflower, start by washing and thoroughly drying it. Cut it into large florets, discarding the core and leaves. Working in batches, place the florets into a food processor and pulse 10-15 times, or until the cauliflower breaks down into rice-sized granules. Be careful not to over-process, or you will end up with cauliflower mush. If you don’t have a food processor, you can use the large holes of a box grater. If using pre-riced cauliflower, you can skip this part.

Step 4: Cook the Cilantro-Lime Cauliflower Rice
Using the same skillet you cooked the chicken in (no need to wipe it out, the leftover bits add flavor!), reduce the heat to medium. Add the remaining 1 tablespoon of olive or avocado oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn. Add the riced cauliflower to the skillet along with a pinch of salt and pepper. Stir everything together and cook for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp. You don’t want it to become too soft or mushy. Remove the skillet from the heat. Stir in the freshly squeezed lime juice and the chopped fresh cilantro. Toss everything together until well combined. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

Step 5: Assemble Your Burrito Bowls
Now for the fun part! It’s time to build your masterpiece. Start by dividing the warm cilantro-lime cauliflower rice evenly among four bowls. This will be your base. Next, top the cauliflower rice with a generous portion of the seasoned cooked chicken. Arrange your desired toppings around the chicken. Add a scoop of black beans, a spoonful of corn, some sliced avocado, and a dollop of pico de gallo. Finally, sprinkle with shredded cheese and add a spoonful of sour cream or Greek yogurt. Serve immediately with a fresh lime wedge on the side for squeezing over the top.