# Chicken Burrito Bowls with Cauliflower 4 portions · US measures · unverified · 5 min publisher preparation · 25 min Chicken Burrito Bowls with Cauliflower, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb ground chicken(450g) is the source parenthetical; original US quantity controls. (or turkey)	Soften onion in two-thirds oil; brown ground chicken to 165°F; reserve.	Return chicken/onion; top with cheese and cover off heat 2–3 min.
½ count yellow onionminced
to taste Salt and fresh cracked black pepperUnquantified in source; use to taste or as optional garnish as stated.
2 tbsp olive oil
1 tbsp olive oil	After chicken is reserved, heat remaining oil; cook cauliflower 2 min, dry spices 2 min, then tomatoes/stock and reduce.
1 count medium head of cauliflower(or one packet of riced cauliflower)
1 can Diced tomatoesdrained · Source says small can without specifying ounces; drained.
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp chili powderoptional · Optional; excluded or included as stated in the publisher nutrition.
1 tsp cumin
¼ cup low-sodium vegetable or chicken broth(60ml) is the source parenthetical; original US quantity controls.
2 cup shredded Monterey Jack or Mozzarella(or your favorite cheese)

## Ingredients - 1 lb ground chicken. (450g) is the source parenthetical; original US quantity controls. (or turkey) - 3 tbsp olive oil - ½ count yellow onion — minced - 1 count medium head of cauliflower. (or one packet of riced cauliflower) - 1 can Diced tomatoes — drained. Source says small can without specifying ounces; drained. - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp paprika - ½ tsp chili powder — optional. Optional; excluded or included as stated in the publisher nutrition. - 1 tsp cumin - ¼ cup low-sodium vegetable or chicken broth. (60ml) is the source parenthetical; original US quantity controls. - 2 cup shredded Monterey Jack or Mozzarella. (or your favorite cheese) - to taste Salt and fresh cracked black pepper. Unquantified in source; use to taste or as optional garnish as stated. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer - Food processor or grater, unless using ready-riced cauliflower ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Rice cauliflower, or use packaged cauliflower rice. Soften onion in two-thirds of the oil. 2. **Step 2.** Add ground chicken, season, and brown over medium-high heat until 165°F. Reserve chicken and onion. 3. **Step 3.** Heat remaining oil; stir-fry cauliflower for 2 minutes. Add dry spices and cook another 2 minutes, then tomatoes and broth. Simmer until excess liquid reduces. 4. **Step 4.** Return chicken and onion. Sprinkle cheese, cover off heat for 2–3 minutes, and divide into bowls. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - The publisher lists 538 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - The publisher does not specify the size of at least one can or bag. Check the intended package size before shopping. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Chicken Burrito Bowls with Cauliflower](https://www.eatwell101.com/cauliflower-chicken-burrito-bowls-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-chicken-burrito-bowls-with-cauliflower/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.