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Chipotle Chicken Burrito Bowl with Cauliflower Rice
“This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.”
4 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
1 pound skinless, boneless chicken breasts
1 tablespoon finely chopped chipotle peppers in adobo sauce
½ teaspoon garlic powder
½ teaspoon ground cumin
2 cups shredded romaine lettuce
1 cup canned pinto beans, rinsed
1 ripe avocado, diced
¼ cup pico de gallo or fresh salsa
¼ cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving
1Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
2Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
3Season chicken with the remaining ¼ teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
4Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
5Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
6Assemble each bowl with ½ cup each cauliflower rice, chicken and lettuce, ¼ cup beans, ¼ avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.