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