Name: Chicken Burrito Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts, trimmed and cut into strips; 1 cup green chile salsa; 1 (4 oz.) can diced green chiles (Anaheim chiles, not jalapenos!); 2 avocados; 1 1/2 cups cherry tomatoes, cut in half; 2 green onions, thinly sliced; 1 T olive oil; 3 T fresh lime juice; salt to taste; 6 cups frozen cauliflower rice; 2 T olive oil; 1 onion, chopped small; 1 large Poblano chile pepper, seeds and stem removed and finely diced; 1 tsp ground cumin; salt and fresh-ground black pepper to taste

Description

This delicious Chicken Burrito Bowl features tender chicken, fresh veggies, and savory cauliflower rice, making it a perfect meal prep option.

Ingredients

Scale

4 boneless, skinless chicken breasts, trimmed and cut into strips
1 cup green chile salsa
1 (4 oz.) can diced green chiles (Anaheim chiles, not jalapenos!)
2 avocados
1 1/2 cups cherry tomatoes, cut in half
2 green onions, thinly sliced
1 T olive oil
3 T fresh lime juice
salt to taste
6 cups frozen cauliflower rice
2 T olive oil
1 onion, chopped small
1 large Poblano chile pepper, seeds and stem removed and finely diced
1 tsp ground cumin
salt and fresh-ground black pepper to taste

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Instructions

Measure out about 6 cups frozen cauliflower rice, break apart lumps, and add the chopped onion. Cook for 2-3 minutes.
Add the finely diced poblano and cook for 2-3 minutes more.
Add the ground cumin and cook for about a minute more.
Add the cauliflower rice and cook, stirring frequently, until all the liquid has evaporated, and the rice is hot and cooked through (about 6-8 minutes). Check after about 5 minutes.
Season the cooked cauliflower rice with salt and fresh-ground black pepper to taste. You can stir in some extra lime juice for an extra touch of lime.
To assemble the finished bowl meal, put a generous amount of cauliflower rice into a bowl, top with a generous scoop of the green chile chicken with sauce, and top with Tomato-Avocado salsa.
If making this chicken burrito bowl recipe for Weekend Food Prep, only make half the amount of salsa when eating the first time. Refrigerate leftover shredded chicken and cooked cauliflower rice separately. When ready to eat leftovers, make the rest of the salsa and heat the chicken and cauliflower rice in the microwave or in a pan on the stove.

Notes

Make sure to use Anaheim chiles for a milder flavor.
Adjust lime juice to your taste for added freshness.
Meal prep this recipe for a week of easy lunches or dinners.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 36g
Cholesterol: 80mg