Description
A vibrant and healthy alternative to traditional rice bowls, featuring tender chicken and fluffy cauliflower rice topped with fresh vegetables and a creamy dressing.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 3 tbsp taco seasoning
- 1 tbsp olive oil
- 2 limes, juiced
- 1 red onion, sliced thin
- 2 bell peppers, sliced thin
- 3 cups cauliflower rice, cooked
- 1/4 cup cilantro, chopped
- 2 cups canned black beans, rinsed and drained
- 1 cup corn
- 1 cup shredded lettuce
- 1 cup pico de gallo
- 1/2 cup nonfat Greek yogurt
- 1/2 avocado, sliced
- 2 tbsp lime juice (for the dressing)
- 1/2 cup cilantro (for the dressing)
- 1 jalapeño, seeded (optional)
- 1 clove garlic, minced
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions
- Chop the chicken into bite-sized pieces.
- Toss the chicken, sliced red onion, and bell peppers with the olive oil, lime juice, and taco seasoning.
- Let this marinate for 15 to 30 minutes.
- Combine the dressing ingredients in a blender or food processor and blend until smooth.
- Preheat your oven to 400°F (200°C).
- Spread the marinated chicken, peppers, and onions on a baking sheet.
- Bake for 10 to 12 minutes, then broil for an additional 2 to 3 minutes.
- Toss the cooked cauliflower rice with fresh cilantro.
- Assemble the bowls with a base of cauliflower rice, topped with black beans, corn, lettuce, pico de gallo, and the chicken mixture.
- Drizzle with creamy dressing and enjoy!
Notes
Feel free to customize the toppings according to your preferences. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg