Description
A delightful meal that’s both healthy and satisfying, replacing traditional rice with cauliflower rice for a lighter option. Perfect for customizable lunches or dinners.
Ingredients
Scale
- 1.5 cups cauliflower florets
- 1 teaspoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 boneless, skinless chicken breast (3 oz)
- 0.25 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- Salt and pepper, to taste
- 0.5 teaspoon olive oil (for chicken)
- 0.25 cup black beans, rinsed and drained
- 0.25 cup cherry tomatoes, halved
- 0.125 cup diced red onion
- 0.25 medium avocado, sliced
- 1 tablespoon plain Greek yogurt
- Fresh cilantro leaves, for garnish
- Lime wedge, for serving
Instructions
- Pulse 1.5 cups of cauliflower florets in a food processor until rice-sized.
- Heat 1 teaspoon olive oil in a skillet; sauté cauliflower rice for 3-4 minutes until tender.
- Stir in lime juice, cilantro, and season with salt and pepper; set aside.
- Season the chicken with spices, salt, and pepper; cook in 0.5 teaspoon olive oil for about 3-4 minutes per side until cooked through.
- Rest the chicken for 2 minutes, then slice or dice.
- Assemble bowl with cauliflower rice, chicken, black beans, cherry tomatoes, red onion, avocado, Greek yogurt, and cilantro. Serve with lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg