Chicken Burrito Bowls with Riced Cauliflower

2 servings

INGREDIENTS

8-12 ounces cooked chicken (thighs recommended for best flavor)

2 teaspoons taco seasoning

2 cups frozen, steam-able, riced cauliflower (cooked and drained of excess water)

2 limes

3 tablespoons cilantro, chopped

1 tomato, diced

1 green onion, diced

1 jalapeño, diced

2 cups romaine lettuce, chopped

1 cup black beans, rinsed and drained

1 Avocado, sliced (optional)

DIRECTIONS

1. Sprinkle the chicken with the taco seasoning.

2. Place the cauliflower in a bowl. Add the zest of 1 lime and 2 tablespoons of cilantro, along with lime juice and salt, to taste, and stir to combine.

3. Place tomato, green onion, 1 tablespoon of cilantro, jalapeño, juice from half a lime and salt, to taste, in a small bowl and stir to make a salsa.

4. Divide the cauliflower rice between 2 bowls. Top with sliced chicken, chopped romaine, black beans, avocado, and salsa.

May 8, 2019 12:00 am

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