These Chicken Burrito Bowls are an awesome meal prep recipe! Filled with chicken, cilantro lime cauliflower rice, corn, black beans, topped fat free salsa, and non fat Greek yogurt. These bowls are  perfect for busy weekday lunches and dinners! The best part is that they are low in points or even zero points depending on your zero point food list.

Our Zero Point Chicken Burrito Bowls redefine the art of mindful eating, offering a symphony of flavors that honor the principles of Weight Watchers. The grilled chicken, seasoned to perfection, takes center stage atop a vibrant bed of cauliflower rice, black beans, corn, cherry tomatoes, and red onion—a colorful palette that transforms each bite into a sensory delight.

This nourishing bowl not only satisfies your palate but also aligns seamlessly with your wellness journey. Topped with fresh cilantro for a burst of herbal freshness and served with lime wedges, this dish is an invitation to experience the joy of zero-point indulgence.

Celebrate the fusion of culinary elegance and nutritional mindfulness as you savor the Zero Point Chicken Burrito Bowls—a testament to the harmony of flavor, wellness, and the artistry of a well-balanced meal.


  • 1 pound skinless boneless, chicken breast or precooked grilled chicken strips ( I use the precooked skinless, boneless chicken strips from Costco)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp pepper
  • 1/2 teaspoon salt
  • 2 cups corn, frozen and thawed
  • 2 cups black beans, drained and rinsed
  • 2 cups cilantro lime cauliflower rice
  • 4 Tbsp non fat Greek Yogurt
  • 4 Tbsp fat free salsa ( be sure to check to make sure there is no added sugar so that it’s zero points) or my Zero Point Mango Salsa
  • 4 Tbsp Trader Joe’s reduced guilt guacamole or you can use diced avocado for additional points
  • 4 slices of lime, cilantro, for garnish


To make chicken:

In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt and pepper.  Stir until well combined.
If using raw chicken breasts, slice the raw chicken breasts into strips. Coat chicken strips or precooked tenders with seasonings. Spray a 12″ skillet with non stick cooking spray. Place seasoned chicken breasts or tenders in skillet.
Cook over medium heat for 4-5 minutes on each side until chicken strips are grilled and no longer pink-or until the precooked chicken strips are lightly brown.
Remove from heat.  Allow them to cool for 5 minutes then dice into bite size pieces.

To assemble:

Divide cauliflower rice evenly among 4 bowls or air tight meal prep containers.
Add 1/2 cup corn, 1/2 cup black beans, 1/2 cup cilantro lime cauliflower rice, 1 cup diced chicken.
Top with fat free salsa and 1 Tbsp of non fat Greek yogurt.  Serve with 1 lime wedge.
Garnish with cilantro and 1 Tbsp Trader Joe’s reduced guilt guacamole ( 1 Tbsp is 0 points ) or avocado ( for additional points), if desired.
Enjoy! Store remaining servings in the fridge for up to a week.


For the Chicken:

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste

For the Bowls:

  • 4 cups cauliflower rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  1. Season and Cook the Chicken:
    • Season the chicken breasts with taco seasoning, salt, and pepper.
    • Grill or cook the chicken until fully cooked. Shred the chicken using two forks.
  2. Prepare the Bowls:
    • In a bowl, assemble the base using cauliflower rice, black beans, corn, cherry tomatoes, and red onion.
  3. Top with Shredded Chicken:
    • Pile the shredded chicken on top of the vegetable base, distributing it evenly.
  4. Garnish and Serve:
    • Garnish the bowls with fresh cilantro and serve with lime wedges on the side.

Nutritional Content (Per Serving, assuming 4 servings):

  • Calories: 250-300 kcal
  • Protein: 30-35g
  • Fat: 3-5g
    • Saturated Fat: 1-2g
  • Carbohydrates: 30-35g
    • Dietary Fiber: 10-12g
    • Sugars: 5-7g