Recipe Image

Chipotle Chicken Burrito Bowl with Cauliflower Rice

  • 35 m
  • 45 m
Carolyn Casner
“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.”

Ingredients

    • 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

Directions

  • 1 Pulse 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.
  • 2 Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
  • 3 Season chicken with the remaining ¼ teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
  • 4 Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
  • 5 Turn 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.
  • 6 Assemble 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.
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