Chipotle Chicken Burrito Bowl with Cauliflower Rice

Ingredients

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Chipotle Peppers in Adobo Sauce

  La Costena

  34g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Pinto beans

  Mature seeds, canned

  1 cup or 240g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Pico de gallo

  Campbell soup company, pace

  ¼ cup or 64g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
2. Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
3. Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
4. Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
5. Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
6. Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.
7. (source: https://www.eatingwell.com/recipe/261761/chipotle-chicken-burrito-bowl-with-cauliflower-rice/)

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