Chipotle Chicken Burrito Bowl with Cauliflower Rice

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 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.

Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.

Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.

Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.

Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.

Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.