Cauli-Rice Chicken Burrito Bowls
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into ¼-inch-thick strips
- 1 bell pepper (any color), sliced
- ½ onion, thinly sliced
- 2 Roma tomatoes, cut into wedges
- 2 Tbsp olive oil
- 1½ Tbsp Mexican seasoning
- ¼ tsp salt
- 1 (10-oz) pkg frozen riced cauliflower
- 1 avocado, sliced
Instructions
- Preheat oven to 425°F. Place a rimmed baking sheet in oven to heat while oven preheats.
- Toss together chicken, bell pepper, 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 3 bowls.
- Arrange chicken and bell pepper mixture over riced cauliflower; top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
413
|
413
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 39 | 39 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 593 | 593 |
Quick & Healthy Meal Plan
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