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Chicken Burrito Bowls with Sweet Potato Rice
“Tired of cauliflower "rice" but looking for a low-carb swap for regular rice for your burrito bowl? Try sweet potato. Creating sweet potato "rice" is a two-step process. First, cut the sweet potatoes into long thin strands using a spiralizer or vegetable peeler. Then, pulse the sweet potato strands into small, ricelike pieces in a food processor.”
2 medium sweet potatoes, peeled
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt, divided
1 pound boneless, skinless chicken breasts, cut into ½-inch strips
3 cups sliced onions ( ½ inch thick)
¼ cup water
¼ teaspoon ground pepper
½ cup prepared pico de gallo salsa
½ cup shredded Mexican cheese blend
¼ cup chopped fresh cilantro
Lime wedges for serving
1Position rack in the upper third of oven. Preheat to 400°F.
2Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.
3Whisk 2 tablespoons oil, chili powder, cumin, garlic powder and ½ teaspoon salt in a large bowl. Add chicken and onions; toss to coat well. Spread on a large rimmed baking sheet. Roast on the top rack for 12 minutes.
4Meanwhile, place the sweet potato strands in a food processor and pulse until about the size of rice grains. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sweet potato "rice," water, pepper and the remaining ¼ teaspoon salt; cook, stirring, until tender and the water has evaporated, 4 to 6 minutes.
5After the chicken has roasted for 12 minutes, turn broiler on high. Broil until the chicken is cooked through and the onions are browned in spots, about 5 minutes more.
6To serve, place about ¾ cup sweet potato "rice" in each of 4 shallow bowls. Top with equal amounts of the chicken-onion mixture, salsa, cheese and cilantro. Serve with lime wedges.