Description
A healthy and delicious 400-calorie burrito bowl made with cauliflower rice, seasoned chicken, and fresh toppings.
Ingredients
Scale
- 1 1/2 cups cauliflower florets
- 1 teaspoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- 3 ounces boneless, skinless chicken breast
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon olive oil
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup cherry tomatoes, halved
- 1/8 cup diced red onion
- 1/4 medium avocado, sliced
- 1 tablespoon plain Greek yogurt
- 1 tablespoon fresh cilantro leaves
- 1 lime wedge
Instructions
- Pulse cauliflower florets in a food processor until rice-sized pieces form.
- Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add cauliflower rice and cook, stirring often, for 3 to 4 minutes until just tender.
- Stir in lime juice, chopped cilantro, salt, and pepper. Remove from heat and set aside.
- Season chicken breast with chili powder, cumin, garlic powder, salt, and pepper.
- Heat 1/2 teaspoon olive oil in a skillet over medium heat. Cook chicken breast for 3 to 4 minutes per side until cooked through. Let rest 2 minutes, then slice or dice.
- Place cauliflower rice in a bowl. Top with chicken, black beans, cherry tomatoes, red onion, and avocado.
- Add a dollop of Greek yogurt, sprinkle with extra cilantro, and serve with a lime wedge.
Notes
- This recipe can be customized with your favorite toppings.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- Can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 90mg