Chicken Burrito Bowl with Cilantro Lime Cauliflower Rice
This Chicken Burrito Bowl is a spicy and satifying version of a traditional rice bowl.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4 servings
Ingredients
- 1 poundchicken breasts
- 2 teaspoonschili powder
- 1 teaspooncumin
- 1 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/2 teaspoonsmoked paprika
- 3/4 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 4 cupssmall cauliflower florets (pulsed in a food processor to make rice)
- 1/3 cupfinely chopped cilantro leaves
- 1 lime (zested and juiced)
- 1/2 teaspoonKosher salt
- 2 cupsfrozen corn (thawed)
- 1 15- ouncecan black beans (drained and rinsed)
- 1/2 cupfat-free salsa (no sugar)
- cilantro leaves
- lime wedges
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Slice the chicken breasts into 1-inch cubes and place them in a medium-sized bowl. Combine the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper in a small bowl and sprinkle half of the spice mixture over the chicken. Toss to coat the breasts evenly.
- 2
Spray a large skillet with cooking spray and heat over medium heat. Add the chicken cubes and cook for , stir and cook an addition 3 to , until thoroughly cooked.
- 3
Remove the chicken to a bowl and toss with the remaining spice mixture. Wipe the pan clean and respray the pan with cooking spray, and heat over medium-high heat. Add the cauliflower rice. Cook for 3 to until the rice is cooked but not mushy. Stir in the cilantro, lime zest, salt, and lime juice to taste.
- 4
Divide the cauliflower rice among four bowls. Top each with 1/2 cup of corn, 1/2 cup of beans, and a fourth of the chicken.
- 5
Top each bowl with two tablespoons of salsa, cilantro leaves, and serve with a lime wedge.