Close
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 bowlsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 bowls
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 bowls
Yield:
4 bowls
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscauliflower florets3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided1poundskinless, boneless chicken breasts1tablespoonfinely chopped chipotle peppers in adobo sauce½teaspoongarlic powder½teaspoonground cumin2cupsshredded romaine lettuce1cupcanned pinto beans, rinsed1ripe avocado, diced¼cuppico de gallo or fresh salsa¼cupshredded Cheddar or Monterey Jack cheeseLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
4cupscauliflower florets
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
1poundskinless, boneless chicken breasts
1tablespoonfinely chopped chipotle peppers in adobo sauce
½teaspoongarlic powder
½teaspoonground cumin
2cupsshredded romaine lettuce
1cupcanned pinto beans, rinsed
1ripe avocado, diced
¼cuppico de gallo or fresh salsa
¼cupshredded Cheddar or Monterey Jack cheese
Lime wedges for serving
DirectionsPulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.Originally appeared: EatingWell.com, November 2017
Directions
Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.
Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.
Originally appeared: EatingWell.com, November 2017
Rate ItPrint
Nutrition Facts(per serving)431Calories24gFat22gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
