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Chicken and Cauliflower Rice Bowls

A flavorful twist on comfort food, these bowls combine tender marinated chicken with vibrant veggies over a fluffy bed of cauliflower rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 1 lb boneless skinless chicken thighs or breasts, trimmed Thighs are preferred for extra juiciness.
  • 3 tbsp taco seasoning or fajita seasoning Low-sodium options recommended.
  • 1 tbsp olive oil Can substitute with avocado or coconut oil.
  • 2 limes, juiced Fresh lime juice enhances flavor.
  • 1 red onion, sliced thin Adds a sweet crunch.
  • 2 bell peppers, sliced thin A mix of colors recommended.
  • 3 cups cauliflower rice, cooked Can be pre-made or homemade.
  • 1/4 cup cilantro, chopped Fresh cilantro adds brightness.
  • 2 cups canned black beans, rinsed and drained Can swap with pinto beans.
  • 1 cup corn Frozen or fresh corn works.
  • 1 cup shredded lettuce Iceberg or romaine recommended.
For the Dressing
  • 1/2 cup nonfat Greek yogurt Adds creaminess and protein.
  • 1/2 avocado Creamy and satisfying.
  • 1/2 cup cilantro More for your creamy sauce.
  • 1 jalapeño, seeded For gentle heat.
  • 1 clove garlic, minced For aromatic flavor.
  • 1/2 tsp onion powder Adds depth to the dressing.
For Assembly
  • 1 cup pico de gallo Essential for that fresh taste.

Method
 

Preparation
  1. Chop the chicken into bite-sized pieces.
  2. In a large bowl, toss the chicken, red onion, and bell peppers with the olive oil, lime juice, and taco seasoning. Marinate for about 15 to 30 minutes.
  3. Blend together Greek yogurt, avocado, lime juice, olive oil, cilantro, jalapeno, garlic, onion powder, salt, and pepper in a blender until smooth.
Cooking
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the marinated chicken, onions, and bell peppers on a prepared baking sheet. Bake for 10 to 12 minutes.
  3. Switch to broil and cook for an additional 2 to 3 minutes, until caramelized.
  4. Toss the cooked cauliflower rice with fresh cilantro.
Assembly
  1. Start with a layer of cilantro cauliflower rice, then add black beans, corn, shredded lettuce, pico de gallo, and top with chicken and veggies. Drizzle with dressing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Marinate chicken for maximum flavor. Don't overcrowd the baking sheet to avoid steaming.