Copycat Chipotle Chicken Burrito Bowls [VIDEO]

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

On their website you can see where all of the farms are located, so you know just where your chicken was raised.

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It’s a farmer focused one; created by farmers, for farmers.  It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins’!

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Plus, this Mexican-style cauliflower rice is AMAZING.

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

 Watch the video:

Copycat Chipotle Chicken Burrito Bowls

Prep Time 25 minutes Cook Time 10 minutes Total Time 0:35 Serves 4


    Wet Rub

    Pico De Gallo

    • 1 jalapeño, diced
    • 1 red onion, diced
    • 3 ripe tomatos, diced
    • 2 tablespoons cilantro, roughly chopped
    • 1 lime, juiced

    Mexican Cauliflower Rice

    Chipotle Crema

    Sautéed Peppers & Onions

    Other Ingredients


    1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
    2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
    3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
    4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
    5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
    6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
    7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
    8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

    Recipe Notes

    *This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat!

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    This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.