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Let's Make Chicken and Cauliflower Rice Bowls
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These Chicken and Cauliflower Rice Bowls involve juicy taco-seasoned chicken and roasted veggies served over cauliflower rice and a creamy avocado cilantro sauce. Perfect for meal prep!
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Ingredients

  • 1 lb boneless skinless chicken thighs, trimmed (or breasts)
  • 3 tbsp taco seasoning (or fajita 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
  • [Sauce]
  • 1/2 cup nonfat Greek yogurt
  • 1/2 avocado
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 cup cilantro
  • 1 jalapeno, seeded
  • 1 clove garlic
  • 1/2 tsp onion powder
  • Salt and pepper to taste
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Let's Watch Chicken and Cauliflower Rice Bowls
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Step 1 Chop the chicken into bite size pieces.Toss the chicken, red onion, and bell peppers with the olive oil, lime juice, and taco seasoning. Marinate for 15-30 minutes. While the chicken marinates, make the sauce by blending the yogurt, avocado, lime juice, olive oil, cilantro, jalapeno, garlic, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
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Step 2 Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Spread out the chicken, peppers, and onions in a single layer on the baking sheet. Cook for 10-12 minutes or until the chicken is just about cooked through and veggies are tender crisp. Turn up to broil and cook for 2-3 more minutes to brown.
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Step 3 Toss the cauliflower with the fresh cilantro. Then assemble the bowls with the rice, beans, corn, lettuce, pico de gallo, chicken and veggies, Drizzle with creamy avocado cilantro dressing.
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