Tex-Mex Fried "Rice" Bowls
Ingredients
- 1 (12-oz) pkg frozen cauliflower rice
- ¾ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2½ Tbsp olive oil
- ½ red bell pepper, chopped
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ tomato, chopped
- 2 green onions, sliced
- ¼ cup crumbled cotija cheese
- ½ cup cubed avocado
Instructions
- Cook cauliflower according to package directions; cool slightly, and squeeze dry using paper towels.
- Meanwhile, cook chicken in hot oil in a large skillet over medium-high heat 10 minutes or until done, stirring occasionally. Stir in bell pepper, chili powder, salt, and pepper; cook 2 to 3 minutes.
- Stir in cauliflower. Cook 5 minutes. Remove from heat. Stir in tomato and onions. Divide among 3 bowls; top with cheese and avocado.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
357
|
357
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 28 | 28 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 480 | 480 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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