Chicken and Chipotle Mayo Power Bowls
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 2 (10-oz) pkg frozen riced cauliflower and broccoli
- 4 cups shredded green leaf lettuce
- 1 pint grape tomatoes, halved
- 1 English cucumber, cut into half-moons
- ½ cup Whole30 compliant chipotle lime mayonnaise
Instructions
- Preheat oven to 400°F. Place chicken in a lightly greased 13- x 9-inch baking dish. Sprinkle with salt and pepper and drizzle with 1 Tbsp oil. Bake 20 to 25 minutes or until done. Cool and coarsely chop.
- Meanwhile, cook riced cauliflower and broccoli in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 7 to 8 minutes or until lightly browned, stirring occasionally.
- Divide cauliflower and broccoli, chicken, lettuce, tomatoes, and cucumber among bowls; drizzle with mayonnaise.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
402
|
402
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 38 | 38 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 438 | 438 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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