Cauli-Rice Chicken Burrito Bowls
Ingredients
- 1¾ lb boneless, skinless chicken breasts, cut into ¼-inch-thick strips
- 2 bell peppers (any color), sliced
- 1 onion, thinly sliced
- 4 Roma tomatoes, cut lengthwise into wedges
- ¼ cup olive oil
- 3 Tbsp Mexican seasoning
- ½ tsp salt
- 2 (10-oz) pkg frozen riced cauliflower
- 2 avocados, diced
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven to heat while oven preheats.
- Toss together chicken, bell peppers, onion, tomatoes, oil, Mexican seasoning, and salt in a large bowl. Carefully spread mixture in a single layer on preheated baking sheet.
- Bake 20 minutes or until chicken is done and vegetables are tender.
- Meanwhile, cook riced cauliflower according to package directions; spoon into 6 bowls.
- Arrange chicken and bell pepper mixture over riced cauliflower; top with avocado.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
391
|
0
|
391
|
| Fat (g) | 23 | 23 | |
| Sat. Fat (g) | 4 | 4 | |
| Protein (g) | 34 | 34 | |
| Carb (g) | 15 | 15 | |
| Fiber (g) | 8 | 8 |
