Queso Chicken Burrito Bowl Recipe

Slice chicken breasts into 1/2-inch strips or bite-sized pieces for quick, even cooking. In a medium bowl combine lime juice, 1 tbsp olive oil, ground cumin, smoked paprika, garlic powder, onion powder and 1/2 tsp black pepper. Add the chicken and toss to coat. Marinate 10–20 minutes at room temperature or up to 2 hours in the refrigerator.

Heat a nonstick skillet over medium-high heat. When hot, add a light spray of oil or 1 tsp olive oil if needed. Add marinated chicken in a single layer. Cook without moving for 2–3 minutes to get color, then stir and continue cooking another 3–4 minutes until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a plate and tent with foil to keep warm.

While chicken cooks, heat a second large nonstick skillet over medium heat and add 1 tsp olive oil. Add riced cauliflower, spread into an even layer and cook, stirring occasionally, 5–7 minutes until tender but not mushy.

Season cauliflower with 1/4 tsp kosher salt and 1/4 tsp black pepper. If using frozen cauliflower, cook a couple minutes longer to evaporate excess moisture. Keep warm or divide between bowls immediately.

In a small saucepan or skillet over medium-low heat combine rinsed black beans, thawed corn and 1/4 tsp ground cumin. Gently heat 3–4 minutes until warm. Do not overcook — drain any excess liquid. Mix into cauliflower rice or serve alongside.

In a small saucepan over low heat combine reduced-fat cream cheese and no-salt-added chicken broth. Stir continuously until cream cheese softens and mixture is smooth, about 2–3 minutes.

Reduce heat to very low and add low-fat shredded cheddar, stirring until melted and smooth. Remove from heat and whisk in Greek yogurt, ground chili powder and optional chipotle or smoked paprika. Taste and adjust seasonings; the Greek yogurt adds tang and protein while keeping the sauce lower in fat and sodium. Keep warm.

Divide warm cauliflower rice (and warmed black bean/corn mixture if using) between 4 shallow bowls or 2 larger bowls depending on serving size.

Top with cooked chicken, then spoon 2 tablespoons (about) of the queso sauce over the chicken in each bowl. Add chopped tomato, shredded romaine, sliced avocado, chopped cilantro and jalapeño slices as desired.

Serve with lime wedges on the side and a drizzle of low-sodium hot sauce or salsa verde if using. Squeeze lime over bowl before eating.

Leftovers: store chicken and cauliflower rice separately from avocado and queso in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in a skillet or microwave; rewarm queso over low heat, adding a splash of broth if needed to loosen.