Before we get going, if you haven’t read up on how to make cauliflower rice, you’ll want to click over there and read up. This “rice” will serve as our foundation. I recommend making the cauliflower rice and chicken first as the rest of the meal is just assembly. The toughest part of this whole process is cooking the chicken and that’s not hard. I just crank up my oven to 400°, season the chicken and then roast for 36 minutes. That’s right, 36 minutes on the dot. The oven in my apartment is old enough to be my mother and that is the sweet spot I’ve found for a perfect chicken breast. Some may take 35 and some 40 minutes. Just be sure to check with a thermometer a few times to ensure you’ve killed all the potential germs. Let the chicken cool for 5 or so minutes before chopping up.
I’ll spend some time going over the ingredients I added to my bowl, but in reality, you can add whatever your heart desires. Just be sure to stay in the world of burrito toppings and everything should work just fine. My favorite burrito bowl has chicken, bell pepper, pinto beans, corn, avocado, cilantro and, of course, copious amounts of hot sauce. For the beans and corn, simply drain out the juice from the can and set aside. I like to give the bell pepper a medium dice – big enough chunks to get some crunchiness, but not so large they require multiple bites. That’s it. Assemble together to get a pretty picture or toss it together and mix it up. A little lime juice on top finishes everything off real nice. Behold: