A creamy and “cheesy” based jalapeño sauce takes center stage here as it smothers chicken and bacon in the most delicious way! Served over cauliflower rice, and will all kids of burrito toppings that you love. This easy meal is bound to make an appearance in your regular dinner rotation!
It’s burrito bowl time with all the feels! This recipe starts with some crispy bacon and flavorful chicken pieces, then gets a HUGE upgrade with a “cheesy” cashew based jalapeño sauce. Oh yes, maximum dinner accomplishment without much work.
If your family is anything like mine, Mexican food such as tacos, burritos, and enchiladas, are always met with enthusiasm! For this year’s super bowl, I was craving a cheese queso (being the nacho lover that I am). I made two different kinds of cashew based queso (buffalo and jalapeño) that we combined with chicken and other goodies. My perfect nachos!!! I knew we needed this recipe on the blog ASAP, but in a full meal.
I’m high fiving myself and reminded just how rewarding it can be trying something new and creative in the kitchen.
This recipe is enjoyed in all it’s glory with the addition of the bacon, and the toppings in your bowl. Avocados and guacamole, tomatoes, sliced jalapeños, diced onion, and fresh cilantro…..You get the idea! I served mine in bowl form, but my kids enjoyed wrapped up in a tortilla.
My kids were such huge fans, they decided this would make a great addition to their lunchbox. You can easily reheat, but do so at a lower heat or in microwave intervals. The cashew base can burn or stick easily!
Enjoy my friends!
Jalapeno Popper Chicken Burrito Bowls
- 1 tbsp olive oil or avocado oil
- 5 slices thick bacon
- 1.5 lbs raw chicken breast, cut into bit sized pieces
- pinch of salt and pepper
For the Cashew Sauce:
- 1 cup raw cashews*
- 2/3 cup water or chicken broth
- 1/4 cup nutritional yeast
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1 jalapeno diced and seeds removed
- 3 tbsp fresh cilantro
- 1 tbsp buffalo hot sauce
For the bowls:
- 4-5 cups cauliflower rice**
- 1/2 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 3 tbsp chopped fresh cilantro
- 1 large avocado, diced
Heat up a large skillet to medium heat. Once hot, coat the pan with oil or cooking spray and add bacon. Cook the bacon for 3-5 minutes per side (cooked to your liking), and set aside. Reserve one tablespoon of the bacon fat in the pan and keep the pan hot.
Add the chicken to the pan. Let cook for 2-3 minutes per side, or until chicken is cooked through and no longer pink.
Meanwhile, in a blender, blend cashews, water, nutritional yeast, garlic, salt, jalapeño, cilantro, and hot sauce. Continue to blend for several minutes, or until mixture is smooth and creamy. You may need to pause several times and scrape down the sides of the blender with a rubber spatula.
Reduce the heat on the skillet to low. Add the cashew sauce to the chicken mixture and stir frequently for 3-5 minutes so the cashew sauce doesn't stick to the bottom of the pan. Once cashew sauce is hot, prepare to serve.
Assemble the burrito bowls. Begin with cauliflower rice, top with chicken and sauce, then bacon. Now add in any extra toppings: lettuce, tomato, onion, cilantro, and avocado. Salt to taste and serve.
*The raw cashews should be soaked in hot water for at least 15 minutes, or overnight.
**For the riced cauliflower, use one large head of cauliflower rice cut into florets. Place inside a food processor or blender and pulse until rice forms. Do not over pulse or it will become mush! Alternatively you can buy already riced cauliflower, 16 oz is sufficient for this recipe