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!
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.
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.
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.