Chicken Burrito Bowls

Ingredients

• 2 boneless skinless chicken breasts (1 - 1 1/2 lbs.)
• 1/2 tablespoon olive oil
• 2 teaspoons homemade taco seasoning (or store bought)
• 2 cups cilantro lime cauliflower rice
• 2/3 cup pico de gallo (or your favorite salsa; or sub with chopped tomato)
• 1/2 cup homemade guacamole (sub with diced avocado)
• 2 cups chopped romaine lettuce (chopped; optional)
• 1 cup black beans (sub with your favorite beans or omit entirely)
• 2/3 cup grated cheddar cheese (omit for dairy-free option)
• lime wedges and additional cilantro, for serving (optional)

Instructions

1. 1

   --- Prepare the chicken: ---

2. 2

   Prep chicken breast: Preheat the grill to medium heat. Place the chicken breast in a zip top bag and pound to even thickness. Remove from the bag and brush both sides with olive oil, then sprinkle evenly with taco seasoning.

3. 3

   Grill chicken: Grill the chicken for 7-8 minutes per side or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the thickness of your chicken. Remove from heat and allow to rest covered loosely with foil for 5-10 minutes. Slice or chop when the chicken has cooled enough to handle it.

4. 4

   --- Assemble the burrito bowls: ---

5. 5

   Assemble bowls: Place the desired amount of cauliflower rice between 2 bowls. Top with chicken, chopped romaine, black beans, guacamole, salsa and cheese if using. Serve with extra chopped cilantro and lime wedges as desired, and enjoy!