Name: Chipotle Burrito Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 T olive oil (divided); 1 t chipotle powder; 2 T lime juice (divided); ½ t chili powder; ½ t dried oregano; ½ t paprika; ½ t sea salt (divided); ¼ t black pepper; 1 4-oz boneless, skinless chicken breast, cut into halves lengthwise; 2 cups cauliflower rice; 1 cup mixed greens; 1 small red bell pepper (sliced); 3 radishes (sliced); 8 grape tomatoes (sliced); ½ avocado (sliced); 2 T chopped fresh parsley

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Chipotle Burrito Bowl

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Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 393 kcal

Ingredients

3 T olive oil divided
1 t chipotle powder
2 T lime juice divided
½ t chili powder
½ t dried oregano
½ t paprika
½ t sea salt divided
¼ t black pepper
1 4-oz boneless, skinless chicken breast, cut into halves lengthwise
2 cups cauliflower rice
1 cup mixed greens
1 small red bell pepper sliced
3 radishes sliced
8 grape tomatoes sliced
½ avocado sliced
2 T chopped fresh parsley

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, the chipotle powder, 1 tablespoon of the lime juice, chili powder, oregano, paprika, ¼ teaspoon of the sea salt, and black pepper. Rub the chicken breast with the spice and herb mixture and set aside.
In a large skillet, heat 1 tablespoon of the olive oil. Add the cauliflower rice and the remaining 1 tablespoon lime juice. Season with sea salt to taste and cook for 4 to 5 minutes. Remove from the skillet and keep warm.
Heat the remaining 1 tablespoon of the oil and cook the chicken for 8 to 9 minutes, until it is cooked through, flipping over after 5 minutes. Cut the chicken into thin strips.
Divide the mixed greens between 2 bowls. Add half of the cooked cauliflower rice and the chicken strips. Top each bowl with the bell pepper, radishes, tomatoes, and avocado. Garnish with parsley.