This recipe is everything you love about restaurant style burrito bowls at home! Made with simple and fresh ingredients, these burrito bowls are low carb and the perfect lunch idea to meal prep!

As you can see, making these low-carb burrito bowls are easy. And if you want to meal prep them, I highly recommend these glass meal prep containers. They are reusable, microwave safe, and easy to clean in the dishwasher!

image: overhead view of chicken burrito bowl in a lunchbox with pineapple chunks and carrot sticks.

Low Carb Chicken Burrito Bowl Ingredients

Keeping this prep-ahead lunch, low-carb and delicious is no problem! I swapped Chipotle’s Burrito Bowl rice for a low-carb option and added my favorite toppings the same. Here’s what my bowl looks like:

Cauliflower Rice
Slow-Cooker Salsa Chicken
Guacamole
Sour Cream
Black Olives
Chopped cilantro

Pretty delish, right?! Of course, you can use regular rice instead of cauliflower rice, and if you didn’t get a chance to make the salsa chicken, swap it for shredded chicken from a rotisserie chicken. Whatever makes this meal work for you- go for it!

image: chicken burrito bowl ingredients laid out in small dishes on the counter.

Burrito Bowl Toppings

While we are on the topic, let’s talk about all the possible healthy toppings ideas you can add to customize your burrito bowl.

Aside from the guacamole here are other delicious additions:

Fresh Pico de Gallo
Queso Fresco
Cheddar cheese
Salsa Verde
Sauteed fajita veggies
Corn
Black or pinto beans
Mexican sour cream- yes, there’s a difference!

image: cauliflower rice cooking in a large pan.

How to Make Chicken Burrito Bowls

1. Make the salsa chicken
You can check out how to do that in this video. If you don’t have time, swap it for 2-3 cups shredded chicken mixed with ½ cup salsa. Heat in the microwave for 1 to 2 minutes and voila!

2. Prep the Cauliflower Rice
If you are using pre-packaged cauliflower rice, cook it according to package directions. Otherwise for homemade cauliflower rice can be prepared in the microwave or stove-top, I show you how to do both in the video below:

3. Top and Eat!
After the rice and chicken are ready, make a bowl by layering rice with chicken, guacamole, sour cream, black olives, and a little chopped cilantro (taco sprinkles)! Grab a fork and enjoy!

How to Meal Prep Burrito Bowls

Repeat the process above, but instead of using HOT ingredients, wait for them to cool down before layering them in your meal prep container.

Also, hold the guacamole and sour cream. You’ll want to wait to add those until after the bowl has been reheated— more on how to pack those for lunch, below.

image: low carb chicken burrito bowl in a lunch container. Baby carrots and pineapple chunks are also in the lunch container.

How to Pack the Toppings

Pack the guacamole and sour cream in separate mini-sauce containers, so they don’t melt into the burrito bowl when you go to reheat it.

I love using these mini containers as well as these this new-found option that helps me better portion my serving of guacamole and sour cream. I, too, can get very carried away with the guac.

Meal Prep Containers

Whether you prefer glass or plastic, meal prep containers should be high-quality, durable, and leak-proof!

I have several options, which I share in the video below, for office lunch containers that I’ve found helpful. Each one is useful for packing specific lunches such as salads, power bowls, leftovers, or a sandwich with fruit.

More Meal Prep Recipes

If you’re on the lookout for more delicious and healthy prep-ahead meals, I’ve got you covered. Lunch is what I do!

Low Carb Chicken Burrito Bowl Meal Prep

Print Recipe

★★★★★

5 from 1 reviews

This meal prep for burrito bowls is healthy, low-carb, and delicious! From the shredded salsa chicken to guacamole and cauliflower rice, it’s a meal you can feel good about eating!

Author: Laura Fuentes
Yield: 4 bowls
Diet: Gluten Free

Ingredients

1 lb chicken breasts or thighs
1 ½ cups salsa
1 tablespoon olive oil
4–6 cups cauliflower rice
¼ cup chopped cilantro, divided
Shredded cheddar cheese
Guacamole
Sliced black olives
Sour cream

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Instructions

Combine the chicken and salsa in a slow-cooker dish. Cover and cook on high for 4 hours or 6 hours on low, until cooked through to an internal temp of 165F. Shred the meat between two forks.
In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
To assemble, create a bed of cauliflower rice in a meal-prep container, top with salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.