Cauli-Rice Chicken Burrito Bowls
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into ¼-inch-thick strips
- ½ bell pepper (any color), sliced
- ½ onion, thinly sliced
- 1 Roma tomato, cut lengthwise into wedges
- 2 Tbsp olive oil
- 1½ Tbsp Mexican seasoning
- ¼ tsp salt
- ½ (20-oz) pkg frozen riced cauliflower
- 1 avocado, diced or sliced
Instructions
- Preheat oven to 425°F. Place a rimmed baking sheet in oven while preheating.
- Toss together chicken, bell pepper, onion, tomato, 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 2 bowls.
- Arrange chicken and bell pepper mixture over riced cauliflower; top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
475
|
475
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 40 | 40 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 693 | 693 |
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