The Cauliflower Rice Burrito Bowl with Chicken





Servings 4

1.25lbs chicken breast
2 red bell peppers
1 red onion
1 medium head cauliflower
12 grape tomatoes
1/2 cup chopped romaine lettuce
1 tsp garlic powder
1 tbsp crushed garlic
1/2 tbsp cumin
1/2 tbsp chili powder
salt and pepper to taste
Guacamole and Salsa to top

Heat a skillet on medium-high heat and add the chicken breast with the crushed garlic, cumin and chili powder as well as salt and pepper to taste.

As chicken cooks, slice bell peppers and onion into thin strips to later sauté.

After chicken is cooked through, chop into pieces and set aside. Transfer the veggies with a 1/2 tbsp of olive oil into the pan. Cook the onion and peppers until soft with a little brown.

As veggies are cooking, add chopped cauliflower to a food processor and “rice” with garlic powder, salt and pepper to taste. Once riced, you may steam it if you’d like. I tend not to as I like the crunch in the bowl.

Then add everything to a bowl. Put in cauliflower rice, chicken and veggies. Add in chopped romaine and sliced grape tomatoes. Top with 1-2 tbsp of salsa and 1-2 tbsp of guacamole.

*Nutritional information includes 1 tbsp of salsa and 1 of guacamole.