Chipotle Bowl with Chicken & Cauliflower Rice
Print Recipe
Ingredients
- ½ Tbsp - avocado oil or olive oil
- ½ Tbsp - cauliflower rice
- ½ tsp - salt divided into ¼ tsp servings
- ½ - red, orange, or yellow bell pepper sliced
- ½ - small yellow onion
- ½ cup - cooked chicken shredded or cubed (I used rotisserie chicken)
- 2 Tbsp - pico de gallo
- 1 Tbsp - guacamole
- 1 Tbsp - sour cream or Greek yogurt
- ¼ cup - taco cheese blend
- fresh cilantro
Instructions
- Heat ½ tbsp of olive oil in a pan. Add the cauliflower rice and ¼ tsp of salt. Stir occasionally with a wooden spoon till the sides are golden brown for about 3-5 minutes. Add to the bottom of a small bowl.
- Add the other ½ tsp of avocado or olive oil to the same pan. Add the pepper and onion and saute for about 8 minutes or until the vegetables softened. Add to the bowl.
- In a quarter of the bowl add chicken, guacamole, and pico de gallo.
- In the center place the sour cream or Greek yogurt.
- Sprinkle the bowl with cheese and garnish with fresh chopped cilantro.
Notes
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